Grilled Chicken Burrito Bowl

For the Chicken

• 1 tablespoon vegetable oil
• 2 chipotle peppers in adobo finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon cumin ground
• ½ teaspoon oregano dried
• ½ teaspoon black pepper
• 4 boneless skinless chicken thighs (or 3 boneless, skinless chicken breasts)

For the Rice

• 1 teaspoon vegetable oil
• 1 cup white Basmati rice
• 2 cups water
• 1 lime
• 2 tablespoons cilantro freshly chopped
• kosher salt to taste

For the Cilantro Vinaigrette

• 1 shallot roughly chopped
• 2 cups cilantro leaves stems removed (about 4 ounces, tightly packed, fresh
• 1 clove garlic
• ½ teaspoons red pepper flakes
• ½ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt

Other things for the bowls

• 2 avocado thinly sliced
• 1 red bell pepper sliced into strips and grilled
• 1 yellow bell pepper sliced into strips and grilled
• 1 zucchini sliced into half moons and grilled
• Monterey jack cheese freshly shredded