Ingredients
- FOR THE CHICKEN:
- 6 Chicken Breasts
- 1 whole Chipotle Pepper From A Can (I Used Goya's)
- 2 teaspoons Chipotle Pepper Sauce (from The Can Of Peppers)
- 2 teaspoons Cumin
- 2 cloves Garlic, Minced
- 1 teaspoon Chili Powder
- ½ cups Olive Oil
- 2 Limes, Divided Use
- FOR THE RICE AND BEANS:
- 2 cups Cooked Jasmine Rice (cooked According To Package Instructions)
- 1 can (15 Oz. Size) Black Beans
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Chipotle Pepper Sauce
- 3 Tablespoons Butter
- 1 cup Fresh Cilantro, Chopped
- FOR THE SALAD:
- 3 cups Shredded Lettuce
- 1 cup Sour Cream
- 2 cups Cheddar Cheese
- 2 cups Fresh Pico De Gallo
- 2 cups Guacomole
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