Chipotle Honey Chicken Bowl

gluten-free ⓘ

4 meals

From a reel by Hunt4shredz — watch the original

Ingredients

• 2 lbs (907g) raw boneless skinless chicken thighs
• 3 chipotle peppers in adobo
• 3 tbsp adobo sauce
• 2 tbsp honey
• juice of 2 limes
• 5 garlic cloves
• 1½ tbsp olive oil
• 1 tsp salt
• ½ tsp pepper
• 1 cup uncooked jasmine rice
• fresh cilantro
• 1 tbsp guac for avocado in each bowl
• 1 tbsp pico de gallo in each bowl
• ¾ cup (170g) nonfat Greek yogurt
• ½ packed cup cilantro
• juice of 2 limes
• ¼ cup mild pickled jalapeños
• 1 garlic clove
• salt & pepper to taste
• salt & pepper to taste
• splash of water

Instructions

1. Combine all chicken marinade ingredients in a blender and process until smooth.
2. Pour the marinade over the chicken and let it sit for at least 30 minutes.
3. Prepare the jasmine rice according to the package instructions.
4. Cook the marinated chicken in a pan over medium-high heat until fully cooked and slightly caramelized.
5. Blend all green sauce ingredients in a blender until the mixture is smooth and creamy.
6. Assemble the bowls by layering rice, sliced chicken, pico de gallo, and cilantro, then top with guacamole and green sauce.