Description

Sweet, spicy, and satisfying — these Meal Prep Honey Chipotle Chicken and Rice Bowls are the ultimate make-ahead solution. High in protein and bold in flavor, they’re perfect for busy weeks when you need something you’ll actually look forward to eating.

Ingredients

For the Chicken Marinade:

4 large boneless, skinless chicken breasts

2 tablespoons chipotle peppers in adobo sauce

1 cup plain nonfat Greek yogurt

For the Honey Chipotle Sauce:

4 tablespoons adobo sauce (from the chipotle peppers)

1/3 cup sugar-free honey

2 tablespoons brown sugar substitute

1/3 cup low-sodium chicken broth

2 teaspoons minced garlic

2 tablespoons sugar-free ketchup

1 tablespoon rice vinegar

1 teaspoon olive oil

1 teaspoon cornstarch

1 tablespoon water (to dissolve cornstarch)

For the Bowls:

2 2/3 cups white rice

2 cups pineapple chunks, drained

1 lime, cut into wedges

1 tablespoon chopped cilantro

Cook Mode Prevent your screen from going dark

Instructions

1. In a large bowl, mix the Greek yogurt with chopped chipotle peppers in adobo sauce. Pat the chicken dry, then add it to the marinade. Cover and refrigerate for at least 1 hour, or up to 24 hours.

2. In a saucepan, combine adobo sauce, honey, brown sugar substitute, chicken broth, garlic, ketchup, rice vinegar, and olive oil. Bring to a quick boil over medium heat, then lower the heat. Dissolve cornstarch in water and whisk into the sauce. Simmer until thickened, then remove from heat.

3. Start cooking the rice according to package instructions. This will take about 35 minutes.

4. Preheat your air fryer to 400°F. If using skewers, thread the marinated chicken pieces onto them. Place skewers in the air fryer and brush with the prepared sauce. Cook for 16 minutes, flipping and brushing with more sauce halfway through. Repeat for the second batch if needed.

5. Place about 2/3 cup cooked rice into each serving container. Add pineapple chunks. Top with the cooked chicken, either on or off the skewers. Brush with extra sauce and garnish with chopped cilantro and lime wedges.

Notes

For a milder version, reduce the amount of chipotle and adobo sauce. Store bowls in the fridge for up to 4 days or freeze components separately for longer storage. Add extra sauce before reheating for best results.

Prep Time: 1 hour 30 minutes
Cook Time: 40 minutes
Category: One-Pot & Easy Meals
Method: Air Fried
Cuisine: American Fusion