Chipotle Salmon Bowl

8 servings
30-45 minutes

Ingredients

3 lb Salmon, cut into cubes
1 Chicken Chipotle EZ Bomb
1 1/2 cups Water
4 cups Cooked white rice
1/2 cup Chopped cilantro
2 Limes, cut into wedges
2 Tomatoes, diced
1 Avocado, cubed
2 tbsp Olive oil
1 tbsp Red wine vinegar
To taste Salt and black pepper

Chicken Chipotle Bomb

$19.99

INSTRUCTIONS:

Blend the Chicken Chipotle EZ Bomb with the water until smooth to make the marinade.
Place the cubed salmon and marinade in a resealable bag or covered container. Marinate in the refrigerator for 20-30 minutes.
Prepare the white rice.
Combine the tomatoes, avocado, olive oil, and red wine vinegar. Season with salt and black pepper to taste.
Pour the salmon and all of the marinade into a large skillet. Bring the marinade to a full simmer and cook for about 10-15 minutes, stirring gently, until the salmon is opaque, flakes easily, and reaches 145 F.
Divide the rice among eight bowls. Top with salmon and the tomato-avocado mixture.
Finish with cilantro and lime wedges, and serve immediately.