Honey Chipotle Chicken Bowl

Honey Chipotle Chicken Bowl 3

My mouth is watering just thinking about this chicken.

Never mind that I literally just had an amazing breakfast of fresh, homemade coffee, eggs and sauteed kale. Mmmm. No – I’m thinking about this spicy, sweet sauce, and how absolutely amazing it was. I’m super excited to share this post, because after I ate this I literally felt like I could lift a car and save the world. Or a the very least – seriously consider lifting said car.

Over the past few months I’ve seen an abundance of these bowl recipes scattered across my favorite blogs – so of course, I wondered what the big deal was. MAN. I’ve found out, and I’m never going back. I think the amazing thing about these bowls, filled with fresh veggies, is that you feel GOOD after eating it. Its light, flavorful, filling, and healthy.

Honey Chipotle Chicken Bowl 9

Honey Chipotle Chicken Bowl

Without further ado, lets get into this recipe!!

INGREDIENTS

Honey Chipotle Chicken

1 pound organic chicken strips
1/4 cup olive oil
3-4 tablespoons adobo sauce, from a can of chipotles in adobo (depending on how spicy you might like it)
4 tablespoons honey
3 tablespoon dijon mustard
2 tablespoons chopped fresh cilantro
4 garlic cloves, minced

Lime, Cilantro Brown Rice

1 cup whole wheat rice
2 cups water
1 lime
1 /2 lemon
3 tablespoons cilantro

Sauteed Brussels Sprouts

1 cup Brussels Sprouts (cut in halves)
1/4 teaspoon sea salt
1/4 teaspoon pepper
1 tablespoon olive oil

Pan Seared Sweet Potatoes

1 cup sweet potato
1/4 teaspoon sea salt
2 tablespoon olive oil

 

DIRECTIONS

Cilantro

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Honey Chipotle Chicken

  1. Add the chicken breasts to a baking dish and season with salt. In a bowl, whisk together the olive oil, adobo, honey, mustard, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours or overnight.
  2. To cook the chicken, add to skillet on medium heat. Cover the chicken and cook until golden brown.

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Lime, Cilantro Brown Rice

  1. Bring the water to boil in a small sauce pan. Add the rice. Lower fire, cover rice and cook for 20-30 minutes, until fluffy. Add only the juice from the lime and lemon. Stir in cilantro.

Brussels Sprouts

Brussels Sprouts 2

Sauteed Brussels Sprouts

    1. Clean the Brussels sprouts and cut each one vertically in half.
    2. In a large flat-bottomed frying pan, heat oil to cover the base of the pan.  Place the Brussels sprouts in the pan, cut side down, in a single layer. Sprinkle the sea salt and pepper over the Brussels sprouts.
    3. When the sprouts are just starting to caramelize (you will smell them), turn them over and cook for another 5 minutes or so.
    4. Cover for an additional 4-5 minutes until desired tenderness.

Sweet Potato

Pan Seared Sweet Potatoes

  1. Heat olive oil in a large heavy skillet. Add the sliced sweet potatoes. Cover and lower heat. After about 5 minutes, uncover and turn the sweet potatoes with a spatula. Cover and continue to cook until tender, another 5 minutes. Check frequently to make sure the potatoes don’t burn.

Assemble your bowl, and top with fresh tomato!

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ENJOY!

Honey Chipotle Chicken Bowl 5

Honey Chipotle Chicken Bowl 8

Honey Chipotle Chicken Bowl 10

 

  • Clean the Brussels sprouts and cut each one vertically in half.  Finely chop the shallots and crush the garlic.
  • In a large flat-bottomed frying pan, heat enough oil to cover the base of the pan.  Place the Brussels sprouts in the pan, cut side down, in a single layer.  Scatter the chopped shallots and garlic over the sprouts.
  • When the sprouts are just starting to caramelise (you will smell them), turn them over and cook for another 5 minutes or so.

- See more at: http://www.cooksister.com/2008/11/garlicky-sauteed-brussels-sprouts.html#sthash.5qC9R0nv.dpuf

I found the original honey chipotle chicken recipe over at How Sweet It Is, and catered it to my taste. Jessica, the amazing owner of that blog, has no idea how much I admire her recipes!

 

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