2-3 tbsp. chipotle chilies, canned in adobo sauce (found in Hispanic section of your grocery store)
2 limes, zested & juiced
1 tsp. salt
½ tsp. Pepper
1lb. boneless skinless chicken breasts, cut into ½ inch slices
4 slices fresh pineapple, ½ inch
1½ cups quinoa or brown rice, cooked according to package directions and kept warm
1-15oz can black beans, rinsed & drained
1 tbs. rice wine vinegar
1 tbs. water
¼ red cabbage, sliced thin
2 avocados, peeled & sliced
½ cup fresh mint or basil, torn into strips
½ cup pumpkin seeds
2 Tbs. Olive oil
½ tsp. Chili powder
½ tsp. Cumin
Blend all ingredients together in food processor.
Marinate the chicken in ¾ of the marinade for an hour or up to overnight.
Reserve the other ¼ of the marinade in a small mixing bowl.
Chicken bowl preparation
Whisk in 1 tbsp. each of rice wine vinegar & and 2 tbsp. olive oil into the reserved glaze. Set aside.
Sauté ½ pumpkin seeds in 2 tsp. olive oil with chili powder & cumin and a dash of salt, until light brown. Set aside.
Lightly salt chicken strips and grill until cooked through. Set aside.
Grill pineapple slices on both sides until browned lightly. Cut in half. Set aside.
Arrange four bowls. Divide rice and pumpkin seeds into four bowls. Artfully arrange the rest of the ingredients including chicken & pineapple on top. Finish with a dollop of the reserved/finished glaze.