🌶️🍍🍯Honey-Chipotle Pineapple Chicken Bowls 🍯🍍🌶️

INGREDIENTS

• 4 large Chicken Breasts

• 30 gm Chipotle Peppers in Adobo Sauce

• 1 cup Plain Greek Yogurt 0%

• 2-2/3 cup White Rice

• 2 cups Pineapple

• 1 Lime

• 1tbsp Cilantro

Honey Chipotle Sauce

• 4 tbsp Adobo Sauce from Chipotle Peppers

• 1/3 cup Sugar Free Honey

• 2 tbsp Swerve Brown Sugar

• 1/3 cup Chicken Stock

• 2 tsp Minced Garlic

• 2 tbsp Sugar Free Ketchup

• 1 top Rice Wine Vinegar

• 1 tsp Extra Virgin Olive Oil

• 1 tsp Corn Starch

INSTRUCTIONS

1. Mix yogurt and chipotle peppers in adobo sauce

2. Pat your chicken breasts dry then mix into your yogurt mixture. Leave whole or cut into pieces.

3. Refrigerate for 1 to 24 hours

4. Cut your chicken breasts into pieces if you haven't already and put onto skewers.

5. Mix up your sauce ingredients in the sauce pan, except for corn starch and bring to a quick boil then turn down to medium.

6. Mix your cornstarch with water until it dissolves then whisk into your sauce. Turn down to simmer.

7. Start your rice as that will take roughly 35 minutes.

8. Preheat your air fryer to 400

9. Line up 4 chicken skewers in the air fryer, brush some of your sauce on them and cook for 16 minutes. Flip half way and brush more sauce on the flipped side.

10. Once your first batch of chicken skewers are done, lay onto the cookie sheet and repeat the process for cooking your 2nd batch.

11. Drain your pineapple and set aside.

12. When your rice is cooked, place 2/3 cup of rice into each bowl then add your pineapple.

13. Either you can add your chicken to your bowls, leaving them on the skewers or taking them apart like I did.

14. Brush more sauce onto your chicken and top it all with cilantro and lime wedges.

NUTRITION

Calories: 433kcal

Carbohydrates: 48g

Protein: 56g

Fat: 8g

Saturated Fat: 2g

Polyunsaturated Fat: 19

Monounsaturated Fat: 3g Trans Fat: 0.03g

Cholesterol: 149mg

Sodium: 316mg

Potassium: 980mg

Fiber: 9g

Sugar: 139

Vitamin A: 165lU

Vitamin C: 48mg

Calcium: 100mg

Iron: 2mg

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