YOUR SOLIN GENERATED RECIPE
Honey-Chipotle Chicken and Rice Bowl
Pan-seared chicken breast glazed in a smoky honey-chipotle sauce, served over fiber-rich brown rice with a velvety avocado garnish.
INGREDIENTS
5 oz chicken breast
0.33 cup cooked brown rice
0.25 cup black beans
0.5 tbsp honey
1 tbsp chipotle peppers in adobo sauce
1 tsp extra virgin olive oil
0.25 cup red bell pepper
0.25 cup red onion
0.13 whole avocado
2 tbsp plain Greek yogurt
1 tsp lime juice
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Cut the chicken breast into bite-sized cubes and season with sea salt and black pepper.
In a small bowl, whisk together the honey, minced chipotle peppers in adobo, and lime juice to create the glaze.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the chicken cubes to the skillet and sear for 5-6 minutes until golden brown and cooked through.
Add the diced red bell pepper and red onion to the skillet, sautéing for an additional 3 minutes until slightly softened.
Pour the honey-chipotle glaze over the chicken and vegetables, tossing for 1 minute until the sauce thickens and coats everything evenly.
Warm the cooked brown rice and black beans.
Assemble the bowl by placing the rice and beans at the base, followed by the glazed chicken and vegetables.
Top with a dollop of Greek yogurt, fresh avocado slices, and chopped cilantro before serving.