Southwest Chicken Rice Bowl

Ingredients

• Chicken Split Breasts, Drums and Thighs

  Wegmans

  16 oz or 453g

• Crushed red pepper flakes

  100g

• Lime

  raw

  1 fruit or 67g

• Honey

  1 tbsp or 21g

• Olive oil

  1 tbsp or 14g

• Garlic powder

  ½ tsp or 2g

• Brown rice

  long-grain, raw

  2 cup or 370g

• Sweet corn

  yellow, canned, whole kernel, drained

  1 cup or 164g

• Florida avocado

  raw

  1 fruit without skin and seeds or 304g

• Onion

  canned

  ¼ cup, chopped or diced or 56g

• Cilantro

  Melissa’s

  ¼ cup or 4g

Directions

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 notes) 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.
6. Recipe by: Kristen McCaffrey (source: https://www.slenderkitchen.com/recipe/southwest-chicken-rice-bowl)