Joy to the Food

0 Marinade the [wprm-ingredient text="4 chicken breasts" uid="0"] in a large ziplock bag by adding the chicken, [wprm-ingredient text="1 tbsp oil" uid="1"], [wprm-ingredient text="1 tsp salt & 1/2 tsp pepper" uid="2"], [wprm-ingredient text="1 tbsp chili powder" uid="3"], [wprm-ingredient text="¼ c orange juice or juice from 1 orange" uid="4"]. Seal and squeeze the bag to mix everything. Leave this in the fridge for 15 minutes or up to 24 hours.
2 Make rice as you normally would but instead of water, use half salsa and half bone broth.
3 Make the kale by preheating the oven to 375 degrees. Toss the [wprm-ingredient text="1 head of kale" uid="6"] with the [wprm-ingredient text="1 tbsp oil" uid="8"], [wprm-ingredient text="¼ tsp salt and pepper" uid="9"]. Spread the leaves into a single layer on a baking sheet. Bake for 10ish minutes but watch closely so it doesn’t burn. Remove and let it cool - it’ll continue to crisp up as it cools.
6 Make the pickled onions by mixing the [wprm-ingredient text="½ red onion sliced thinly" uid="11"], [wprm-ingredient text="1 cup water" uid="12"], [wprm-ingredient text="1 cup white vinegar" uid="13"], [wprm-ingredient text="1 tsp honey" uid="14"], and [wprm-ingredient text="¼ tsp salt" uid="15"] in a glass jar or bowl. Store in the fridge until ready to use.
8 Grill the chicken: Take it out of the bag, discard excess marinade and grill for 5-8 minutes per side. Check that it’s reached an internal temperature of at least 165 degrees before removing it, and then let it rest for 5 minutes before slicing. You can also bake it in the oven at 425 degrees for 15-25 minutes (depending on how large or thick the chicken breast is)
12 Plate the chicken, kale, and onions with white rice, pinto beans, wuite queso, and chipotle sauce and enjoy!