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Add some fresh & zesty flavor to your weeknight dinner routine with Amanda Haas' recipe. The chipotle-lime marinade takes the chicken to the next level and an added drizzle ties the rest of the bowl together.
1/4 Cup fresh squeezed lime juice
3 Tablespoon chipotle peppers in adobo sauce
3 Tablespoon minced red onion
2 Tablespoon fresh mint leaves
1 Tablespoon honey
1 Teaspoon dried oregano
1 Teaspoon cumin
3 Clove garlic, peeled
1 Teaspoon Kosher salt
Freshly ground black pepper
1/2 Cup Avocado, canola or grapeseed oil
6 Whole boneless, skinless chicken thighs
2 Whole ripe avocados
1 Teaspoon Kosher salt, plus more as needed
2 Whole limes, juiced
2 Tablespoon minced red onion
2 Tablespoon chopped cilantro
6 Cup Romaine lettuce, shredded
1 Can Black beans (15 oz.), rinsed, drained and warmed
1 Cup Grilled or raw corn kernels
1 Cup sliced cherry tomatoes
1 Cup Crumbled tortilla chips or strips
1/2 Cup Shredded jack cheese or crumbled cotija cheese
2 Tablespoon chopped mint
1/4 Cup fresh squeezed lime juice
3 Tablespoon chipotle peppers in adobo sauce
3 Tablespoon minced red onion
2 Tablespoon fresh mint leaves
1 Tablespoon honey
1 Teaspoon dried oregano
1 Teaspoon cumin
3 Clove garlic, peeled
1 Teaspoon Kosher salt
As Needed Freshly ground black pepper
1/2 Cup Avocado, canola or grapeseed oil
6 Whole boneless, skinless chicken thighs
2 Whole ripe avocados
1 Teaspoon Kosher salt, plus more as needed
2 Whole limes, juiced
2 Tablespoon minced red onion
2 Tablespoon chopped cilantro
: 400 ˚F
: 400 ˚F
: 165 ˚F
6 Cup Romaine lettuce, shredded
1 Can Black beans (15 oz.), rinsed, drained and warmed
1 Cup Grilled or raw corn kernels
1 Cup sliced cherry tomatoes
1 Cup Crumbled tortilla chips or strips
1/2 Cup Shredded jack cheese or crumbled cotija cheese
2 Tablespoon chopped mint