Honey Chipotle Chicken
Directions
- 1Mix 1000g boneless chicken thighs with 1.5 tsp salt, 1.5 tsp oregano, 1.5 tsp garlic powder, 1.5 tsp smoked paprika, 1.5 tsp cumin, 70g chipotle paste, 50g honey, and 3/4 of a lime juiced until color changes.
- 2In a pan on medium heat, add 20g light butter and 100g chopped onions. Cook for 5-6 minutes until soft.
- 3Add 1 tsp salt, 1 tsp turmeric, 0.75 tsp garlic powder, 0.75 tsp smoked paprika, and 0.5 tsp cumin to the pan and mix.
- 4Add 280g cooked basmati rice and mix until golden yellow.
- 5Add chopped coriander and lime juice to the rice.
- 6Place chicken thighs on a sheet pan and oven bake or air fry for 20-23 minutes at 200°C/400°F until golden and juicy.
- 7Make the chipotle sauce by blending 100g low-fat yogurt, 50g light mayo, 20-30g chipotle paste, 50g pineapple chunks, 0.5 tsp salt, 0.5 tsp garlic powder, 0.5 tsp onion powder, and a squeeze of lime juice until smooth.
- 8Serve the chicken and rice with the chipotle sauce.
Ingredients
- 1000 g Raw 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
- 50 g Honey
- 0.75 of a lime Lime Juice
- 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
- 1 handful Chopped Cilantro/Coriander
- 1 whole Lime Juice
- 100 g Low Fat Yogurt
- 50 g Light Mayo
- 20 g Chipotle Paste
- 50 g Pineapple Chunks
- 0.5 tsp Salt
- 0.5 tsp Garlic Powder
- 0.5 tsp Onion Powder
- 1 squeeze Lime Juice
Equipment
ovenair fryerpanblender