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Prepare the pickled onions: Thinly slice the red onion. Place in a small bowl, cover with lime juice, and add a pinch of salt. Refrigerate for at least 2 hours, or up to overnight, to pickle.

Prepare the chicken marinade: In a bowl, combine orange juice, fresh lime juice, minced garlic, chili powder, dried oregano, paprika, salt, and pepper. Whisk to combine.

Marinate the chicken: Add the boneless, skinless chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or up to overnight.

Prepare the cilantro lime rice: In a pot or rice cooker, combine the rinsed jasmine rice, water, minced garlic (or garlic powder), lime zest, fresh lime juice, finely chopped cilantro, and chicken bouillon. Cook according to rice cooker instructions or stovetop method until water is absorbed and rice is tender.

Cook the chicken: Preheat your grill or smoker to medium-high heat (around 375-400°F). Grill or smoke the marinated chicken thighs for 6-8 minutes per side, or until cooked through and an internal temperature of 165°F is reached. Let the chicken rest for 5 minutes, then chop into bite-sized pieces.

Prepare the cilantro lime crema: In a blender, combine Greek yogurt, mayonnaise, fresh lime juice, garlic powder, salt, onion powder, fresh cilantro, and optional jalapeño. Blend until smooth. If the crema is too thick, thin with a small amount of milk or water until desired consistency is reached.

Sauté the red bell pepper: Heat a bit of avocado oil in a skillet over medium heat. Add the thinly sliced red bell pepper and sauté with a pinch of salt and pepper until tender-crisp, about 5-7 minutes.

Assemble the taco bowls: Fluff the cilantro lime rice. Divide the rice among serving bowls. Top with chopped chicken, sautéed red bell pepper, rinsed and drained black beans, and pickled red onions. Drizzle generously with cilantro lime crema.


Prepare the pickled onions: Thinly slice the red onion. Place in a small bowl, cover with lime juice, and add a pinch of salt. Refrigerate for at least 2 hours, or up to overnight, to pickle.

Prepare the chicken marinade: In a bowl, combine orange juice, fresh lime juice, minced garlic, chili powder, dried oregano, paprika, salt, and pepper. Whisk to combine.

Marinate the chicken: Add the boneless, skinless chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or up to overnight.

Prepare the cilantro lime rice: In a pot or rice cooker, combine the rinsed jasmine rice, water, minced garlic (or garlic powder), lime zest, fresh lime juice, finely chopped cilantro, and chicken bouillon. Cook according to rice cooker instructions or stovetop method until water is absorbed and rice is tender.

Cook the chicken: Preheat your grill or smoker to medium-high heat (around 375-400°F). Grill or smoke the marinated chicken thighs for 6-8 minutes per side, or until cooked through and an internal temperature of 165°F is reached. Let the chicken rest for 5 minutes, then chop into bite-sized pieces.

Prepare the cilantro lime crema: In a blender, combine Greek yogurt, mayonnaise, fresh lime juice, garlic powder, salt, onion powder, fresh cilantro, and optional jalapeño. Blend until smooth. If the crema is too thick, thin with a small amount of milk or water until desired consistency is reached.

Sauté the red bell pepper: Heat a bit of avocado oil in a skillet over medium heat. Add the thinly sliced red bell pepper and sauté with a pinch of salt and pepper until tender-crisp, about 5-7 minutes.

Assemble the taco bowls: Fluff the cilantro lime rice. Divide the rice among serving bowls. Top with chopped chicken, sautéed red bell pepper, rinsed and drained black beans, and pickled red onions. Drizzle generously with cilantro lime crema.
