Chipotle Chicken & Rice Bowl
Serves 1
Directions
- 1Add 2 lbs diced chicken breast to a bowl.
- 2Drizzle with 1 tbsp olive oil & season with 1 tbsp oregano, 1 tbsp paprika, 1/2 tbsp onion powder, a few pinches of salt + ground pepper.
- 3Add 1/2 teaspoon baking soda, 1.5 tbsp plain yogurt, 3 minced garlic cloves, and 2 tbsp of the sauce from a can of adobo chipotle peppers and mix well.
- 4Let the chicken sit for 30 minutes, or cook it right away.
- 5When ready to eat, bring a pan to medium heat, add 1 tbsp oil, add chicken, and cook it through on medium heat, stirring every few mins so it cooks on all sides. This takes about 10-12 mins depending on thickness.
- 6Make a simple pico/guac by thinly dicing half a large red onion, a small handful of cherry tomatoes, & a large handful of fresh cilantro.
- 7Add to a bowl, sprinkle with salt, ground pepper, and the juice of 1 large lime. Mix well, then let it sit for about 10 mins, stirring it a couple of times.
- 8Make the chipotle crema sauce by mixing 3 tbsp sour cream, 1.5 tbsp mayo, 1 tbsp adobo chipotle sauce from the can, 1 tsp smoked paprika, a pinch of salt, fresh pepper, & juice of 1-2 limes.
- 9Make your base (Kaizen low-carb / keto rice, regular rice, cauli rice, quinoa). For Kaizen rice, boil for 6 mins and strain.
- 10When rice is cooked, plate it up with your chicken, some of the pico, avocado, and drizzle it up with the sauce.
Ingredients
- 2 lbs diced chicken breast
- 1 tbsp olive oil
- 1 tbsp oregano
- 1 tbsp paprika
- 0.5 tbsp onion powder
- pinches salt
- pinches ground pepper
- 0.5 tsp baking soda
- 1.5 tbsp plain yogurt
- 3 minced garlic cloves
- 2 tbsp Adobo chipotle sauce from a can
- 1 tbsp oil
- 0.5 large red onion, thinly diced
- small handful of cherry tomatoes
- large handful of fresh cilantro
- 1 large lime, juice of
- 3 tbsp sour cream
- 1.5 tbsp mayo
- 1 tbsp Adobo chipotle sauce from the can
- 1 tsp smoked paprika
- 1 lime, juice of
- Kaizen low-carb / keto rice
Equipment
bowlpan
Tips
- To tenderize and break down the chicken fibers, add baking soda.
- Let the chicken marinate for 30 minutes, or cook immediately if preferred.
- Adjust the amount of lime in the chipotle crema sauce to make it lighter.
- You can use any rice, cauliflower rice, or quinoa as a base.
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