Honey Chipotle Chicken Rice Bowls Recipes

GRILLED HONEY CHIPOTLE CHICKEN BOWLS

Steps:

• Marinate the chicken: In a large bowl combine the oil through chili powder. Season with a teaspoon of salt and ¼ teaspoon pepper. Whisk until well combined. Add in the chicken and toss to coat. Cover the bowl tightly with plastic wrap and transfer to the refrigerator to allow the flavors to marry, at least 1 hour or up to 12 hours.
• Make the sauce: Place all the ingredients for the sauce in the bowl of a food processor. Add ¼ teaspoon salt and 1/8 teaspoon pepper. Process until smooth, stopping to scrape down the sides as necessary. Taste and adjust for seasoning. If a thinner sauce is desired, stream in a bit of olive oil, 1 tablespoon at a time until desired consistency is achieved. Transfer to an airtight container and store in the refrigerator until ready to use.*
• For the rice: In a medium sized saucepan, cook rice according to package instructions. Remove from heat and stir in the shredded zucchini, corn, butter, lime juice and zest. Season generously with salt and pepper. Cover and let stand for 5 minutes. Stir in cilantro and adjust for seasoning to taste.
• Once ready to grill: Thread the chicken on to skewers*, discarding marinade. Preheat grill or grill pan to medium-high heat. Grill chicken skewers until all sides are lightly charred and chicken is cooked through, turning once or twice during grilling, about 10-12 minutes. OPTIONAL: Brush chicken skewers with honey during last minute or two of grilling.
• Assemble the bowls: Divide the zucchini rice among serving bowls, top with chicken skewers, and dollop with sauce. Serve with optional garnishes as desired. Enjoy!

SPICY HONEY-CHIPOTLE SALMON BOWL

Steps:

• Bring chicken broth and butter to a boil in a saucepan. Add rinsed brown rice and reduce heat to medium-low. Cover and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. When finished, remove from the heat, cover, and keep warm.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• When the rice has about 30 minutes left, combine green beans, sweet potato, olive oil, salt, and pepper in a bowl; toss to combine. Transfer to the prepared baking sheet, separating green beans on one side and sweet potatoes on the other.
• Combine honey, chipotle pepper, and garlic in a bowl; season to taste with salt and pepper. Brush mixture onto frozen salmon and place on top of the green beans, skin-side down (this step is important.)
• Roast in the preheated oven until vegetables are soft and salmon flakes easily with a fork, 30 to 35 minutes.
• Remove from the oven. Divide rice between 2 bowls. Top each bowl with vegetables and a salmon fillet. Sprinkle toasted pecans over top.