Recipe by Shayla Leftridge
Nutrition
Calories: 451 | Fat: 21g | Carbs: 23g | Protein: 37g
Most of the fats in this dish come from MUFA’s (mono unsaturated fatty acids) which in moderation have great health benefits. MUFA’s are found in foods such as salmon, Greek yogurt, olive oil, and avocado. They can help lower bad cholesterol (LDL) and may improve blood sugar control.
Power Bowl Ingredients
- 2 sliced sweet peppers
- 1 cup of fresh, trimmed broccoli
- 2 cups fresh dark leafy greens such as spinach, kale, romaine, purple or green cabbage, chopped.
- 1 lb boneless, skinless chicken thighs
- 2 tbsp. olive oil
- 2 ½ tsp. All-purpose spice blend of choice (Dan-O’s, Cajun Spice, Kinder’s, etc.) divided
- 1 ½ tsp. Smoked paprika—divided
- ½ tsp. Garlic powder—divided
- ½ tsp. Onion powder—divided
- One ripe avocado, sliced or chunked
- 1 ½ cup cooked wild rice, quinoa, or riced cauliflower
Honey Chipotle Sauce Ingredients
- 1 cup plain nonfat Greek yogurt
- 1 tsp. Smoked paprika
- 2 tsp. Chopped Italian parsley
- 1 tbsp. lemon juice
- 1 tsp. Minced fresh garlic
- Dash of Worcestershire sauce
- ½ tsp. Cajun seasoning (or more to taste)
- 1 tbsp. Wild honey
Directions
- In a bowl, coat trimmed chicken with olive oil and 1 ½ tsp of the all-purpose spice, and ½ of all the other spices and massage gently to fully incorporate. Set aside. This can be done up to 24 hours ahead of time for best flavor.
- In a separate bowl, combine the veggies, a drizzle of olive oil, and the remaining spices until well coated
- On medium heat, sauté all veggies except the greens until desired doneness. Add in the greens the last two minutes or so.
- In the same pan, pan-sear the chicken on medium until fully cooked to an internal temperature of 165 degrees.
- Assemble chicken and veggies in a bowl over rice, add fresh avocados & drizzle it all with the honey chipotle sauce.
