Chipotle Chicken Bowl
Directions
- 1Prepare the pineapple mango salsa by mixing 1/4 cup diced pineapple, 1/4 cup diced mango, 1 tbsp red onion, 1/2 tbsp jalapeño, 1/2 tbsp cilantro, juice from 1/2 lime, and chile lime seasoning.
- 2Prepare the pico de gallo by combining 1/2 cup diced tomatoes, 1/4 cup diced red onion, 1 tbsp jalapeño, 1/2 tbsp cilantro, juice from 1/2 lime, salt, and pepper.
- 3Heat 1/3 cup of roasted corn in a skillet with olive oil spray and season with "everything but the elote" seasoning.
- 4Season 150g of cubed chicken breast with 1 diced chipotle pepper, 1/2 tbsp cilantro, garlic powder, onion powder, paprika, salt, and pepper.
- 5Cook the chicken in a cast iron skillet over medium/high heat with light olive oil spray.
- 6Prepare the cilantro lime rice by adding 1/2 tbsp chopped cilantro and juice from 1/2 lime to 1/2 cup cooked white rice, then add salt.
- 7Assemble the bowl by layering the rice, chicken, pineapple mango salsa, pico de gallo, corn, and shredded lettuce.
Ingredients
- 0.25 cup diced pineapple
- 0.25 cup diced mango
- 1 tbsp red onion
- 0.5 tbsp jalapeño
- 0.5 tbsp cilantro
- 0.5 lime lime juice
- 1 chile lime seasoning
- 0.5 cup diced tomatoes, seeds removed
- 0.25 cup diced red onion
- 1 tbsp jalapeño
- 0.5 tbsp cilantro
- 0.5 lime lime juice
- 1 salt & pepper
- 0.33 cup Trader Joe’s fire roasted corn
- 1 everything but the elote seasoning
- 150 g boneless, skinless chicken breast
- 1 diced chipotle pepper
- 0.5 tbsp cilantro
- 1 garlic powder
- 1 onion powder
- 1 paprika
- 1 salt
- 1 pepper
- 0.5 tbsp chopped cilantro
- 0.5 lime lime juice
- 1 salt
Equipment
bowlspoonmeasuring cupslime juicerskilletcast iron skilletrice cooker
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