INGREDIENTS
CHICKEN SKEWERS:
- ½ cup organic chopped cilantro
- 1/3 cup organic lime juice (roughly 7 limes)
- 1/3 cup avocado oil
- 8 organic garlic cloves (minced)
- 1 tablespoon organic red peppers or chilis
- 2 teaspoons himalayan sea salt
- ½ tablespoon ground cumin
- 2 teaspoons freshly ground black pepper
- 2 pounds organic chicken breast (cut into even sized cubes)
- 1 large organic red bell pepper (cut into equal sized pieces)
- 1 large organic yellow bell pepper (cut into equal sized pieces)
- ½ large red onion (cut into equal sized pieces)
- 6 or so bamboo skewers
GUACAMOLE:
- 1-2 avocados (mashed)
- Salt and Pepper
- 1 teaspoon organic garlic powder
- 2 tablespoons organic lime juice
- ¼ jalapeno (minced)
TOPPINGS:
- Organic sour cream
- ½-1 cup organic black beans
- 1 packet organic frozen jasmine rice
INSTRUCTIONS:
- Chop the chicken into cubes.
- Put the cilantro, lime juice, avocado oil, garlic, red pepper, salt, cumin, and pepper in a bowl. Immersion blend the sauce until smooth.
- Place chicken cubes in a large resealable plastic bag. Pour half of the marinade and seal the bag, removing as much air as possible. Place in refrigerator and marinate for 1 hour.
- Chop the bell peppers and onion.
- Then, thread the chicken onto the skewers, alternating with pepper and onion squares.
- Then, heat the barbecue to medium-high heat.
- Once heated, place the skewers on the grill. Cook on each side for 4 minutes or so or until fully cooked. In the alternative, you can bake the skewers at 450 degrees fahrenheit for 25 or so minutes (flipping or rotating halfway through)
- While the chicken is cooking, make the guac and warm the beans and rice.
- Make the guacamole. Mash the avocado in a bowl. Add the garlic powdere and jalapeno. Stir. Then, add the salt, pepper and lime juice juice. Stir again and set aside.
- Warm the black beans in a glass pyrex bowl for a minute, and warm the rice for 4 minutes in a glass pyrex bowl.
