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1. In a bowl, whisk the chipotle peppers, juice of 1 lime, half of the garlic (minced), cumin, Mexican oregano, half of the olive oil and half of the salt. Add the chicken thighs, toss to coat, and marinate in the fridge for at least 30 minutes, up to overnight.
700 g Boneless skinless chicken thighs,
2 tbsp Chipotle peppers in adobo, minced,
1.0 pieces Limes,
2 clove Garlic,
2 tsp Ground cumin,
1 tsp Mexican oregano,
1.5 tbsp Olive oil,
1 tsp Salt
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2. Rinse the rice until the water runs mostly clear. Combine with water and a pinch of salt in a pot, bring to a boil, cover, reduce to low and cook 15 minutes. Rest off the heat, covered, for 10 minutes. Finely chop the cilantro, reserving some for the salsa, then fluff the rice with lime juice from 1 lime and the remaining cilantro.
1.0 pieces Limes,
2 tsp Salt,
1.5 cup Long-grain white rice,
2.2 cup Water,
1 cup Fresh cilantro
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3. Warm the black beans in a small saucepan over medium heat with the remaining minced garlic, a pinch of cumin and salt for 5 minutes, mashing a few beans to thicken.
2 clove Garlic,
2 tsp Ground cumin,
2 tsp Salt,
2 can Canned black beans, drained and rinsed
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4. Heat a large cast-iron skillet over high heat. Cut the bell peppers into strips and slice the red onion into half-moons. Toss with the remaining olive oil and salt, and cook 6 to 8 minutes, stirring occasionally, until charred in spots but still crisp-tender. Remove to a plate.
1.5 tbsp Olive oil,
2 tsp Salt,
3 pieces Bell peppers,
1 piece Red onion
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5. In the same skillet over medium-high heat, cook the marinated chicken 5 to 6 minutes per side until deeply browned and cooked through to 74°C (165°F). Rest 5 minutes, then slice.
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6. Char the tomatoes and jalapeño under a broiler at 260°C (500°F) for 8 to 10 minutes, turning once, until blackened in spots. Blend with the reserved cilantro, a squeeze of lime and a pinch of salt into a chunky salsa.
0.5 pieces Limes,
2 tsp Salt,
1 cup Fresh cilantro,
4 pieces Tomatoes,
1 piece Jalapeño
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7. Stir the yogurt with the zest and juice of the remaining lime and a pinch of salt to make lime yogurt.
0.5 pieces Limes,
2 tsp Salt,
1 cup Plain Greek yogurt
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8. Divide the rice, beans, chicken and charred peppers among meal prep containers, keeping the salsa, lime yogurt, shredded romaine and sliced avocado in separate containers or compartments. Add the fresh toppings when serving.
1 piece Romaine lettuce, shredded,
2 pieces Avocados (topping)
