HIGH-PROTEIN CHICKEN AL PASTOR BOWLS

Prep

15 Mins

Cook

20 Mins

Serves

Macros per serving

Calories

519

Protein

42g

Carbs

39g

Fat

20g

Ingredients

pineapple juice, olive oil, apple cider vinegar, tomato paste, and spices. Add chicken and mix to coat. Marinate for at least 15 minutes, or up to 8 hours in the fridge. chicken breast for 6–8 minutes per side or until fully cooked and lightly charred. Rest for
5 minutes, then dice. adobo sauce, lime juice, honey, salt, and garlic powder. Add a splash of water if needed to thin. pickled red onions evenly between 4 bowls. Top with diced chicken and drizzle with creamy chipotle sauce.
For the Chicken Al Pastor:
1.5 lbs (680g) boneless, skinless chicken breast
2 tbsp (30g) adobo sauce (from canned chipotle peppers)
2 tbsp (30ml) pineapple juice
1 tbsp (15ml) olive oil
2 tbsp (30ml) apple cider vinegar
1 tbsp (15g) tomato paste
1 tsp smoked paprika
1 tsp garlic powder
½ tsp cumin
½ tsp oregano
Salt and pepper to taste
For the Bowl:
2 cups premade cilantro lime rice (about ½ cup per bowl)
1 cup spring mix (divided evenly across bowls)
¼ cup pickled red onions (store-bought or homemade)
For the Creamy Chipotle Drizzle:
½ cup (120g) nonfat Greek yogurt
1 tbsp light mayo
1 tbsp adobo sauce Juice of ½ lime
1 tbsp honey
Salt and garlic powder to taste
Optional: splash of water to thin

4 steps

1In a bowl, whisk together adobo sauce, pineapple juice, olive oil, apple cider vinegar, tomato paste, and spices. Add chicken and mix to coat. Marinate for at least 15 minutes, or up to 8 hours in the fridge.
2Heat a skillet over medium-high heat. Cook chicken breast for 6–8 minutes per side or until fully cooked and lightly charred. Rest for 5 minutes, then dice.
3In a small bowl, combine Greek yogurt, mayo, adobo sauce, lime juice, honey, salt, and garlic powder. Add a splash of water if needed to thin.
4Divide cilantro lime rice, spring mix, and pickled red onions evenly between 4 bowls. Top with diced chicken and drizzle with creamy chipotle sauce. For the Chicken Al Pastor: • 1.5 lbs (680g) boneless, skinless chicken breast • 2 tbsp (30g) adobo sauce (from canned chipotle peppers) • 2 tbsp (30ml) pineapple juice • 1 tbsp (15ml) olive oil • 2 tbsp (30ml) apple cider vinegar • 1 tbsp (15g) tomato paste • 1 tsp smoked paprika • 1 tsp garlic powder • ½ tsp cumin • ½ tsp oregano • Salt and pepper to taste For the Bowl: • 2 cups premade cilantro lime rice (about ½ cup per bowl) • 1 cup spring mix (divided evenly across bowls) • ¼ cup pickled red onions (store-bought or homemade) For the Creamy Chipotle Drizzle: • ½ cup (120g) nonfat Greek yogurt • 1 tbsp light mayo • 1 tbsp adobo sauce • Juice of ½ lime • 1 tbsp honey • Salt and garlic powder to taste • Optional: splash of water to thin