RECIPE: "Chipotle-Yaki" Buddha Bowl with a Slow Cooker


New Year Resolution time!

The new year is here, and time for a fresh start food wise. I have my whole week meal plan set up, points tallied (thank you weight watchers) and I am ready to rock!

This recipe is a huge favorite with Hubby that I concocted. He is still talking about it! The awesome thing is it can fit in our recipe repertoire for this month as we stick to some healthy eating for a bit.

Buddha bowls are an easy and healthy-ish meal. This one is low in oil and fat, and if you want to keep the fat content lower, you can skip the avocado and use the lime vinaigrette sparingly. You just have to keep an eye on the amount of rice you serve yourself, and you can cut a point out of it by cooking brown rice. It comes together super fast. It's a win-win all around.

SO fair warning, I will be mixing up the blog content this month to include some healthy WW recipes I am going to be playing with. Join me on my healthy eating journey this month!


"Chipotle-Yaki" Buddha Bowl with a Slow Cooker

Ingredients:

Marinade:
1/4 cup sugar
1/4 cup soy sauce
1 Tbsp. sesame oil
1/2 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. fresh ground pepper
2 chipotle peppers in adobo sauce, chopped and 3 Tbsp. adobo sauce
2 Tbsp. honey
1 Tbsp. dijon mustard
2 Tbsp. fresh cilantro, chopped
4 garlic cloves, minced

4 chicken breasts

lime drizzle:
1 lime, juiced
1 Tbsp. olive oil
1/2 Tbsp. honey
salt and fresh ground pepper to taste

Cooked rice
Ripe avocado, chopped/mashed
Chopped baby spinach lightly tossed with the lime drizzle (above)
Chopped green onions
Chopped fresh cilantro
Chopped nuts

Directions:

In a bowl, whisk all the marinade ingredients. Pour the marinade into a resealable plastic bag with the chicken breasts. Toss around and chill for a few hours or overnight.


Pour contents of the bag in a slow cooker, and cook on high for 2 hours. Pull chicken out, and drain the sauce into a saucepan. Cut up/shred chicken and place in a serving bowl. Meanwhile, cook down the sauce by 1/3rd until thickened. Drizzle the sauce over the chicken. Cook the rice in a rice cooker.


While the sauce is cooking down, prep the toppings. Tear up the spinach and drizzle some of the lime vinaigrette over it. Reserve the rest of the lime drizzle to serve with the rest of the toppings (smashed/chopped avocado, chopped scallions, chopped cilantro, spinach, chopped peanuts). Serve the chicken over rice, and let guests top their bowls with what they like and encourage guests to drizzle more lime vinaigrette on top of their whole bowl.




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