NutritionSortLoading...
Loading...

1 lb boneless skinless chicken breast (or chicken thighs)

1 canned chipotle pepper in adobo sauce, minced (2 for more heat, or red pepper flakes)

1 lime, juice (2-4 tbsp)

1 tbsp honey

1 tbsp olive oil

½ tsp garlic powder

2 cups cooked brown rice

2 cups corn (fresh, canned, or frozen)

2 cups cherry tomatoes

1 avocado, chopped

¼ cup red onion, diced (or pickled onions)

¼ cup cilantro, chopped

Select allAdd

1. Combine the chipotle peppers, lime juice, honey, olive oil, garlic powder, salt, and pepper.

2. Add the chicken to a shallow dish and cover it with the honey-chipotle sauce. Marinate for at least 30 minutes.

3. While the chicken marinates, make the sauce (see below) and prep the other ingredients. To make the sauce, add all the ingredients to a food processor and blend until smooth.

4. Stovetop cooking: Add about one tablespoon of oil to a large skillet over medium-high heat. Add the chicken to the skillet and cook until the chicken is nicely browned, about 4-5 minutes depending on thickness. Flip and cook on the other side for 3-5 minted until cooked through. Let rest for 5 minutes and then chop into bite-sized pieces. Grilling: Grill the chicken for 4-5 minutes per side until cooked through. Let rest and chop into bite-sized pieces.

5. Assemble the bowls with the rice, grilled chicken, vegetables, and a drizzle of sauce.

Cilantro Yogurt Sauce: 1 cup cilantro, ½ cup plain Greek yogurt, 1 tbsp lime juice, 1 tbsp olive oil, 1 tsp honey (optional), ½ tsp garlic powder, ¼ tsp cumin, salt, and pepper. To make the sauce, add all the ingredients to a food processor and blend until smooth.