Description
A flavorful chicken recipe with a spicy kick from chipotle peppers, served with fluffy jasmine rice.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lbs)
- 2–3 chipotle peppers in adobo sauce
- 1/4 cup honey
- 2 tbsp lime juice (freshly squeezed)
- 1 cup jasmine rice
- 1 bell pepper (sliced)
- 1/4 cup fresh cilantro (optional)
- 3 cloves garlic (minced)
- 1 medium onion (diced)
- 2 cups low-sodium chicken broth
- Salt to taste
- Olive oil for sautéing
Instructions
- Marinate the chicken by mixing honey, chopped chipotle peppers, lime juice, minced garlic, and salt in a bowl. Add chicken breasts and let marinate for at least 30 minutes.
- Heat olive oil in a large skillet over medium heat. Sauté diced onion until translucent (about 5 minutes).
- Increase heat to medium-high and add marinated chicken. Cook until browned on both sides (about 6-7 minutes per side) and fully cooked through.
- Add sliced bell peppers during the last few minutes of cooking until tender yet crisp (about 3-4 minutes).
- In a separate pot, bring chicken broth to a boil, stir in jasmine rice, cover, reduce heat to low, and simmer for about 15 minutes or until fluffy.
- Fluff rice before serving. Layer rice in bowls, top with sliced chicken, cilantro, and lime wedges if desired.
Notes
- For an extra kick, add more chipotle peppers according to your taste.
- This dish pairs well with lime wedges for an added flavor boost.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg