🍴 Makes: 4 meals
🌶️ Seasoning: Picante y Sabor Dry Sofrito & Adobo Mix
⏱️ Prep Time: 15 min
🔥 Cook Time: 25 min
📦 Storage: Up to 4 days refrigerated
🛒 Ingredients:
For Chicken:
1.5 lbs boneless, skinless chicken thighs or breasts 2 tbsp Picante y Sabor Dry Sofrito 1 tbsp olive oil 1 tsp garlic powder 1 tsp onion powder Salt & pepper to taste Juice of 1 lime
For Rice:
2 cups cooked white or brown rice ½ tsp salt 1 tbsp chopped cilantro (optional) 1 tbsp olive oil or butter
For Veggies:
1 red bell pepper, sliced 1 zucchini, sliced ½ red onion, sliced 1 tbsp olive oil Pinch of Picante y Sabor Adobo Blend
👩🍳 Instructions:
1. Marinate the Chicken
In a bowl, mix chicken with lime juice, dry sofrito, olive oil, garlic powder, onion powder, salt, and pepper. Let sit for 10 minutes (or overnight for more flavor).
2. Cook the Chicken
Pan-sear over medium heat for 6–7 minutes per side until golden and cooked through. Slice once slightly cooled.
3. Roast the Veggies
Toss veggies with olive oil and a sprinkle of adobo. Roast at 400°F for 15–20 minutes until slightly charred and tender.
4. Flavor the Rice
Mix cooked rice with olive oil/butter, salt, and chopped cilantro.
5. Assemble the Bowls
In 4 containers, divide rice, roasted veggies, and sliced chicken. Optional: garnish with lime wedges or a dollop of avocado.
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