Serves 7
Directions
- 1Add orange juice, chipotle peppers, soy sauce, apple cider vinegar, garlic purée, cumin, salt, black pepper, onion, honey, avocado oil, and cilantro stems to a blender.
- 2Blend until smooth.
- 3Add boneless skinless chicken thighs to a slow cooker.
- 4Pour over the marinade and mix.
- 5Cook on high for 2-3 hours or low for 3-4 hours.
- 6Shred the chicken with two forks.
- 7Assemble bowls with steamed rice, shredded chicken, fat-free Greek yogurt and pico.
Ingredients
- 240 ml orange juice
- 7 oz chipotle peppers
- 3 tblspns soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons garlic purée
- 2 tsp cumin
- 1 tablespoon salt
- 1.5 tsp black pepper
- 2 tsp onion
- 80 g honey
- 15 g avocado oil
- Handful Cilantro stems
- 48 oz boneless skinless chicken thighs
- 420 g rice
- 50 g Greek yogurt
- Pico de gallo
- Cilantro
Equipment
blenderslow cooker
Tips
- Chicken can be cooked for 2-3 hours on high or 3-4 hours on low.
- Bowls can be stored frozen and reheated in the microwave.
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