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–+ servings

Honey Chipotle Chicken and Rice Bowls

Delicious air fried chicken glazed with a sweet and spicy honey chipotle sauce, served atop a bed of fluffy rice and juicy pineapple pieces. Each bite gives you the perfect tangy kick of chipotle with a subtle sweetness of honey. 
I marinated the chicken in a mixture of greek yogurt and chipotle peppers in adobo sauce for 24 hours. Skewered them because it’s my favorite way the chicken pieces turn out, brushed my delicious honey chipotle sauce on them and air fried for 15 minutes; flipping and brushing more sauce half way through.
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Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Servings 4
Calories 433 kcal

Equipment

  • 1 Air Fryer
  • 1 Rice/Pressure Cooker
  • 1 Sauce Pan
  • 6 Small Skewer Sticks (optional)
  • 1 Cookie Sheet
  • 1 Large Mixing Bowl
  • 4 Lunch Containers

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
  • 1 tbsp 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 tbsp Rice Wine Vinegar
  • 1 tsp Extra Virgin Olive Oil
  • 1 tsp Corn Starch

Instructions
 

  • Mix yogurt and chipotle peppers in adobo sauce
  • Pat your chicken breasts dry then mix into your yogurt mixture. Leave whole or cut into pieces.
  • Refrigerate for 1 to 24 hours
  • Cut your chicken breasts into pieces if you haven't already and put onto skewers.
  • Mix up your sauce ingredients in the sauce pan, except for corn starch and bring to a quick boil then turn down to medium.
  • Mix your cornstarch with water until it dissolves then whisk into your sauce. Turn down to simmer.
  • Start your rice as that will take roughly 35 minutes.
  • Preheat your air fryer to 400
  • 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.
  • Once your first batch of chicken skewers are done, lay onto the cookie sheet and repeat the process for cooking your 2nd batch.
  • Drain your pineapple and set aside.
  • When your rice is cooked, place 2/3 cup of rice into each bowl then add your pineapple.
  • Either you can add your chicken to your bowls, leaving them on the skewers or taking them apart like I did.
  • Brush more sauce onto your chicken and top it all with cilantro and lime wedges.

Notes

Total of 6 Weight Watchers points!
Chicken = 2
Rice = 4
Pineapple = 0

Nutrition

Calories: 433kcalCarbohydrates: 48gProtein: 56gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 149mgSodium: 316mgPotassium: 980mgFiber: 9gSugar: 13gVitamin A: 165IUVitamin C: 48mgCalcium: 100mgIron: 2mg
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