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Emeril Lagasse was probably one of the first chef names that I ever recognized, other than Mom, of course. I have tons of memories from a very young age of my Uncle expounding on the glory that is Emeril. As … Continue reading
Keep it fresh with this homemade rice bowl. Inspired by a craving for a Chipotle rice bowl, but lacking the motivation to leave the house, I rummaged through the fridge to find something to pull a similarly comforting lunch together! With the need for a variety of flavors and textures, I chose to wilt the spinach for mushiness and pan-fry the celery for crispiness. The marinade for the chicken packs a punch, and the avocado and onions keep the fresh tex-mex vibe. Had I had them in the house, I would have added some chopped fresh tomatoes and just a touch of fresh cilantro. Get creative with it!
Spicy Honey Chipotle Chicken Rice Bowls
You will need:
2 chicken breasts, diced
2 tbsp good quality honey
1 tbsp adobo sauce from chipotle peppers
2 cloves garlic, minced
1 tbsp crushed red pepper flakes
1/4 tsp cumin
2 tsp lime juice
4 handfuls fresh spinach
2 stalks celery, sliced into slivers
2 cups cooked rice (I used leftover Rice a Roni)
1/2 avocado, sliced
red onion slices
Toss the chicken in a bowl with the honey, adobo sauce, crushed red pepper flakes, cumin, and lime juice. Stir to coat, cover with plastic wrap, and marinate in refrigerator for at least 2 hours.
In a small fry pan, heat 1 tbsp olive oil on medium heat. Toss in the spinach, and allow it to wilt just a little. Each piece should be cooked, without having broken down entirely. Place on a plate to the side to keep warm
In the same pan, heat 1 tbsp olive oil on medium-high until it is sizzling hot. Throw in the celery and stir to coat in oil. Watch it carefully and stir a few times! You want it to crisp up quickly, without burning. Once done, take off the heat.
Heat a medium fry pan over medium-high heat. Pour in chicken with some of the marinade liquid. Enough to keep it moist, but don’t drown it. Let it cook quickly, and stir to cook all sides. The chicken should begin to brown rapidly as the liquid cooks off which will give it crispiness. Keep an eye on it. Make sure it is cooked thoroughly without burning too much.
Grab your bowls. Place a cup of rice in the bottom of each, and separate the chicken, spinach, celery, and avocado between the two. Top with a little sliced onion, and dig in!
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