Cheesy Chipotle Chicken Rice Bowls

Ingredients (raw weights)

• 900 g chicken thigh, boneless skinless, raw
• 5 g avocado oil, as sold
• 20 g honey, as sold
• 300 g bell pepper, raw
• 75 g onion, raw
• 10 g oil, as sold
• 15 g tomato paste, canned
• 300 g white rice, long grain, dry (uncooked)
• 60 g mozzarella/pizza cheese, light shredded, as sold
• 60 g cheddar/colby cheese, low fat shredded, as sold
• 100 g Greek yogurt, plain, nonfat, as sold
• 0.5 g cilantro, raw
• 180 g Greek yogurt, plain, nonfat, as sold
• 60 g milk, 1% low fat, as sold
• 7 g honey, as sold
• 45 g adobo sauce, dry
• 0.5 g salt, dry

Steps

1. In a bowl, mix chicken thighs with avocado oil, hot honey, lime juice, and all seasonings. Toss until evenly coated.
2. Cook chicken in an air fryer at 375°F for 20-25 mins, flipping halfway, until cooked through and lightly charred. Remove and chop into bite-sized pieces.
3. Remove the air fryer rack. Add diced bell peppers, onion, oil, and tomato paste directly to the basket. Air fry at 350°F for 10–15 minutes, stirring once or twice, until softened and lightly browned.
4. Add cooked rice directly to the veggies in the air fryer basket (or transfer to a large bowl). Stir in mozzarella, cheddar, and Greek yogurt until melted and creamy. Add chopped chicken and cilantro. Mix until evenly combined.
5. Whisk together Greek yogurt, milk, honey, adobo sauce, salt and smoked paprika until smooth.
6. Divide into 5 equal servings and top each with smoky chipotle sauce.
7. Disposable & fully compostable bamboo containers are from @stealthhealthcontainers