Honey Chicken Chipotle Bowl

Sweet & Spicy, high in protein, low in carb, packed with deliciousness.
15 min meal?? Yes please!
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Serves 3
530 cals 51g Protein

Ingredients
Chipotle Chicken Marinade
500g Chicken Breast
1 tablespoons olive oil
1 tsp salt
1/2 tsp chili powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon oregano
1 tsp paprika
1/4 tsp cayenne pepper ( this adds spiciness)
1 or 2 tbsp Honey
1/2 Lime juiced

1. In a bowl made the marinade by mixing all the ingredients together. Do a little taste test before adding in the chicken.
2. Scour out your chicken breasts to create the criss cut design. Begin by going length ways roughly 3-4 lines, not all the way through. Then vertically across. This is going to allow your marinade to really get to work.
3. Carefully pick up your chicken as now her breasts are super delicate and pop in the bowl, cover and set aside.
4. If you don’t have time to let your chicken rest for too long that’s ok. Give her about 10 mins, in this time clean the kictchen and let’s prep our sides.
5. When ready to cook, pop in your air fryer container.
6. Pour more of the marinade over and then cook on 180 for 10-12 mins.

SIDES:
1tbsp butter 1 red pepper 1 can corn. See below
375g cooked Rice
1 Avocado
90g Feta
1 bunch Coriander
Yogurt lime ranch dressing.. see below

1. In a pan add 1tsp butter, once hot, pour in 1 can of corn ( 165g drained) 1 big red bell pepper diced.
2. Season with salt
3. Pop on a low heat for 10 mins stirring occasionally.
4. I used microwave rice 125g cooked per person
5. Cube avocado
6. 30g feta crumbled
7. Coriander sliced.
8. Yogurt lime dressing: 150g greek yogurt, juice 1/2 lime, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp dried parsley. Salt to taste. 1/2 tsp honey and 1tbsp water at a time to get desired consistency.