Tex Mex Protein Bowl Recipe

Prepare and sear chicken

Pat chicken thighs dry and season with 1/2 tsp salt, 1/4 tsp pepper, smoked paprika and cumin. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken 2-3 minutes per side until golden (they do not need to be fully cooked). Remove and set aside.

Braise in adobo

Reduce heat to medium. In the same skillet add minced chipotle in adobo and minced garlic; cook 30 seconds until fragrant. Add chicken broth, dried oregano and the seared chicken back to the pan, turning to coat. Cover and simmer gently 15-18 minutes until chicken is cooked through (internal temp 165°F / 74°C).

Finish and shred

Transfer chicken to a cutting board or bowl. Shred with two forks and stir in 1 tbsp fresh lime juice and remaining 1/4 tsp salt to taste. Spoon some braising liquid over shredded chicken to keep moist.

Preheat a skillet or comal over medium-high heat. Roast roma tomatoes, quartered red onion and whole garlic cloves directly on the hot surface or under a broiler, turning occasionally, until charred and soft (8-10 minutes).

Cool slightly, then combine roasted tomatoes, onion and peeled garlic in a blender with 1 tbsp chopped chipotle, 1 tsp apple cider vinegar, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Pulse to a chunky-smooth consistency. Taste and adjust salt or chipotle heat if desired.

In a small saucepan bring 1 1/4 cups broth, 1 tsp olive oil and 1/2 tsp salt to a boil. Add rinsed rice, stir once, cover and reduce heat to low. Simmer 15 minutes without lifting the lid, then remove from heat and let rest covered 5 minutes.

Fluff rice with a fork and stir in 1 tbsp lime juice and 1/2 cup chopped cilantro. Keep warm.

Combine rinsed black beans, corn, diced red bell pepper, diced red onion and 2 tbsp chopped cilantro in a bowl. Add 1 tbsp lime juice, 1/4 tsp ground cumin, 1/4 tsp salt and 1/4 tsp pepper. Stir to combine and chill briefly while other components finish.

Whisk together 1/2 cup Greek yogurt, 2 tbsp chopped cilantro, 1 tbsp lime juice, 1/2 tsp lime zest and 1/4 tsp salt until smooth. Thin with 1-2 tsp water if needed to a drizzling consistency. Taste and adjust seasoning.

Whisk together 2 tbsp orange juice, 1 tbsp lime juice, 3 tbsp olive oil, 1 tsp honey, 1/4 tsp ground cumin, 1/4 tsp salt and 1/4 tsp pepper in a small bowl or shake in a jar until emulsified. Taste and adjust balance of sweet/sour.

Massage chopped kale with 1-2 tsp spiced citrus vinaigrette and a pinch of salt for 1-2 minutes until slightly softened.

To assemble 2 bowls: Divide cilantro rice between two bowls (about 1/2 cup cooked rice each). Arrange 1 cup massaged kale per bowl (split), top with 1/2 of the shredded adobo chicken in each bowl (~1/2 lb total divided), spoon 1/4 cup black bean and corn relish per bowl, 2 tbsp chipotle salsa roja per bowl, 1/4 cup pico de gallo, sliced avocado (1/2 avocado per bowl), 2 tbsp shredded pepper jack cheese, and 2 tbsp tortilla strips.

Drizzle 1-2 tbsp cilantro lime cream and remaining spiced citrus vinaigrette to taste over each bowl. Garnish with fresh cilantro leaves.

Serve immediately while chicken is warm and tortilla strips are crisp.