CHIPOTLE PINEAPPLE LIME CHICKEN BOWLS

Lunch/Dinner

Prep

10 Mins

Cook

20 Mins

Serves

Macros per serving

Calories

500

Protein

44g

Carbs

48g

Fat

17g

Ingredients

olive oil, chipotle pepper, garlic, salt, and pepper to a blender. Blend until smooth. top bag and pour marinade over top. Marinate at least 2 hours (overnight recommended for best flavor). heat. Cook chicken until fully cooked through and slightly caramelized, turning as needed. hot sauce to taste. Toss chicken until glossy and evenly coated. with chicken, pico de gallo, guacamole, and finish with fresh parsley. Serve warm.
For the Chipotle Pineapple Lime Chicken:
1½ lbs (907g) boneless, skinless chicken breast
½ cup (120ml) pineapple juice Juice of 1 lime
1 tbsp (15ml) olive oil
1 chipotle pepper in adobo, minced
2 cloves garlic, minced
Salt & pepper, to taste After Cooking:
2 tbsp honey (42g total) Hot sauce, to taste
For the Bowls (divide evenly):
12 oz (340g) cooked cilantro lime rice (pre-made)
1 cup pico de gallo
½ cup fresh guacamole
Fresh parsley, for garnish

5 steps

1Make the Marinade: Add pineapple juice, lime juice, olive oil, chipotle pepper, garlic, salt, and pepper to a blender. Blend until smooth.
2Marinate the Chicken: Place chicken in a bowl or zip- top bag and pour marinade over top. Marinate at least 2 hours (overnight recommended for best flavor).
3Cook the Chicken: Heat a skillet or pot over medium heat. Cook chicken until fully cooked through and slightly caramelized, turning as needed.
4Glaze: Reduce heat to low. Drizzle in honey and add hot sauce to taste. Toss chicken until glossy and evenly coated.
5Assemble Bowls: Divide rice between 4 bowls. Top with chicken, pico de gallo, guacamole, and finish with fresh parsley. Serve warm. For the Chipotle Pineapple Lime Chicken: 1½ lbs (907g) boneless, skinless chicken breast ½ cup (120ml) pineapple juice Juice of 1 lime 1 tbsp (15ml) olive oil 1 chipotle pepper in adobo, minced 2 cloves garlic, minced Salt & pepper, to taste After Cooking: 2 tbsp honey (42g total) Hot sauce, to taste For the Bowls (divide evenly): 12 oz (340g) cooked cilantro lime rice (pre-made) 1 cup pico de gallo ½ cup fresh guacamole Fresh parsley, for garnish