Directions
- 1Season boneless chicken thighs with salt, oregano, garlic powder, smoked paprika, cumin, chipotle paste, honey, and lime juice.
- 2Mix till the color changes.
- 3On medium heat, add light butter to a pan.
- 4Add chopped onions and cook for 5-6 minutes until soft.
- 5Add extra seasoning (salt, turmeric, cumin, garlic, smoked paprika) to the pan.
- 6Mix and toast for 1-2 minutes.
- 7Add cooked basmati rice to the pan.
- 8Mix until the rice color is golden yellow.
- 9Add chopped coriander/cilantro and a squeeze of lime juice to the rice.
- 10Mix until fluffy and fragrant.
- 11Place the marinated chicken thighs on a sheet pan.
- 12Oven bake or air fry for 20-23 minutes at 200C / 400F until golden and juicy.
- 13Make the chipotle sauce by combining yogurt, light mayo, chipotle paste, pineapple, salt, garlic powder, onion powder, and lime juice in a blender.
- 14Blend until smooth.
- 15Bottle up the chipotle sauce to last for the week.
- 16Serve the chicken and rice in meal prep containers.
- 17Top with chipotle sauce.
Ingredients
- 1000 g Boneless Skinless Chicken Thighs
- 1.5 Tsp Salt
- 1.5 Tsp Oregano
- 1.5 Tsp Garlic Powder
- 1.5 Tsp Smoked Paprika
- 1.5 Tsp Cumin
- 70 g Chipotle Paste or Chipotle Peppers in Adobo
- 50 g Honey
- 0.75 Lime Juiced
- 20 g Light Butter
- 100 g White Onion Chopped
- 1 Tsp Salt
- 1 Tsp Turmeric
- 0.75 Tsp Garlic Powder
- 0.75 Tsp Smoked Paprika
- 0.5 Tsp Cumin
- 280 g Raw Basmati Rice
- Big Handful Chopped Cilantro/Coriander
- 1 Whole Lime Juice
- 100 g Low Fat Yogurt (Any yogurt works)
- 50 g Light Mayo
- 20 g Chipotle Paste
- 50 g Pineapple Chunks (Fresh preferably)
- 0.5 Tsp Salt
- 0.5 Tsp Garlic Powder
- 0.5 Tsp Onion Powder
- Squeeze Lime Juice
Equipment
Sheet PanPanBlenderPlastic Containers
Tips
- You can broil the chicken at the end for 2-3 mins to get the top nicely crispy and charred.
- I like to pair this with a nice side salsa consisting of chopped tomatoes, red onion, bell peppers, cucumber, salt, pepper and pickle juice
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