Mexican Chicken Bowls with Rice, Beans, and Queso Fresco | Poultry Recipes | Weber Grills | Weber US

Ingredients

• 2 canned chipotle chiles in adobo sauce, minced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon pure ground ancho chile
• 1 tablespoon minced garlic
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 3 boneless, skinless chicken breast halves, each about 6 ounces
• 1½ cup/270 grams long-grain white rice
• 3 cups/720 milliliters low-sodium chicken broth
• ½ teaspoon kosher salt
• ¼ cup/8 grams finely chopped fresh cilantro leaves
• 2 ripe Hass avocados, cut into ½-inch dice
• 2 medium tomatoes, cut into ½-inch dice
• ½ cup/60 grams finely chopped red onion, rinsed in a sieve under cold water
• 1 can (15 ounces) pinto beans, rinsed
• 1 cup/110 grams crumbled queso fresco
• 2 limes, cut into wedges
• 1 bag (12 ounces) tortilla chips