INGREDIENTS
1 tbsp
vegetable oil
2
chipotle peppers in adobo, finely chopped
1 tsp
garlic powder
1 tsp
ground cumin
1/2 tsp
dried oregano
1/2 tsp
black pepper
4
boneless, skinless chicken thighs (or 3 boneless, skinless chicken breasts)
1 tsp
vegetable oil
1 cup
white basmati rice
2 cups
water
1
lime
2 tbsp
freshly chopped cilantro
kosher salt
1
shallot, roughly chopped
2 cups
tightly packed fresh cilantro leaves, stems removed (about 4 ounces)
1 clove
garlic
1/2 tsp
red pepper flakes
1/2 cup
olive oil
2 tbsp
red wine vinegar
1 tsp
salt
2
Avocados, thinly sliced
1
Red Bell Pepper, sliced into strips and grilled
1
Yellow Bell Pepper, sliced into strips and grilled
1
Zucchini, sliced into half moons and grilled
Freshly shredded Monterey Jack