TOTAL TIME: 1 HR and 10 MINS
SERVINGS: 6
CALORIES/SERVING: 452 CALS
INGREDIENTS
Honey Chipotle Chicken
3 tablespoons soy sauce low sodium
2 tablespoons chipotle sauce*
3 tablespoons honey
juice of half a lime
3 garlic cloves minced
1 pound chicken breast
2 tablespoons avocado oil
Toppings for Bowls
2 cups brown rice cooked
1 cup cherry tomatoes sliced
1 cup cucumbers sliced
2 cups romaine lettuce chopped
Chipotle Tahini Sauce
3 tablespoons tahini
1/2 tablespoon honey
1 tablespoon soy sauce low sodium
juice of half a lime
water
METHOD
In a small bowl, mix the soy sauce, chipotle sauce, honey, lime juice and garlic cloves. Set aside.
Cut the chicken breast into bite sized pieces. Heat the avocado oil in large skillet over medium/high heat. Brown the chicken on both sides (about 1 minute per side). Cook the chicken in batches in necessary, making sure not to overcrowd the pan.
After the chicken is done cooking, reduce the heat to medium. Return all the chicken to the pan (if you cooked yours in batches). Pour the prepared sauce into the pan and cook for 5-7 minutes stirring occasionally until the chicken is done. Remove the chicken from the pan after it is done cooking.
In a small bowl, mix all the ingredients for the tahini sauce except the water. Add the water to the sauce one tablespoon at a time until you reach the desired consistency.
Divide the chicken and the remaining ingredients among 4 bowls and drizzle with tahini sauce before serving.
NUTRITION
Serving size 1 Bowl
Calories 274 cal
Protein 31g
Fat, total 17g
- saturated 2g
Carbohydrate 45g
- sugars 17g
Sodium 1321mg