Pollo Asado Grain Bowl with Chipotle Honey Vinaigrette
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Prep + Cook Time
30 Minutes -
Servings
4
Ingredients
- 3 tablespoons olive oil, divided
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1 package Georges Farmers Market® Savory Starters Pollo Asado Chicken
- 2 cups cooked brown rice
- 2 cups cooked quinoa
- 2 (9 ounce) packages spinach
- 1 1/2 cups frozen corn
- 1 1/2 cups black beans, rinsed
- Lime Crema (recipe below)
- Chipotle Honey Vinaigrette (recipe below)
- 1 avocado, sliced
- Cilantro, for garnish
- Lime wedges, for serving
For the Lime Crema:
- 1 cup sour cream
- 1 lime, zested plus the juice from ½ of the lime
- Kosher salt
For the Chipotle Honey Vinaigrette
- 3/4 cup canola or vegetable oil
- 6 tablespoons red wine vinegar
- 3 tablespoons honey
- 2 chipotle peppers in adobo sauce
- 2 cloves garlic
- 1/2 teaspoon dried oregano
- Kosher salt
Preparation
- Heat a skillet over medium heat. Once hot, add 2 tablespoons oil and peppers and onion. Cook, stirring occasionally and seasoning with Kosher salt, until softened, about 4-5 minutes. Using a slotted spoon, remove and reserve. Add spinach and season with Kosher salt. Cook until wilted and tender, about 4-5 minutes. Remove and reserve.
- Add remaining 1 tablespoon oil to skillet, raise heat to medium-high and add chicken, cooking for approximately 7 minutes, stirring occasionally, until chicken is just cooked through.
- Mix together brown rice and quinoa. Divide between four bowls and top with chicken, spinach, peppers + onions, black beans, corn, avocado, and drizzle with vinaigrette and lime crema. Garnish with cilantro.
- Combine sour cream with lime zest and lime juice. Season with Kosher salt and refrigerate in a covered container in the refrigerator for up to one week.
- Combine all ingredients in a blender until smooth. Taste and season with Kosher salt. Refrigerate in a covered container in the refrigerator for up to one week.
For the Lime Crema
For the Chipotle Honey Vinaigrette
