Sweet and Spicy Chicken Bowl
This sweet and spicy chicken bowl is packed with flavor and makes for a super easy weeknight dinner recipe.
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Servings: 4
Calories: 569kcal
Equipment
Ingredients
- ⅓ cup chipotles in adobo with sauce, chipotles roughly chopped; use more or less to taste
- ¼ cup maple syrup or honey
- 1 lime, juiced
- 1½ pounds boneless, skinless chicken thighs
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne powder, more if you like extra heat
- ¼ cup white vinegar
- 2 tablespoons maple syrup, more to taste
- ¼ cup mayonnaise
- Hot sauce, to taste
- 8 ounces Brussels sprouts, trimmed and thinly sliced
- 1 jalapeño, trimmed and minced
- ⅓ cup cilantro, loosely packed and minced
- 1 tablespoon neutral oil
- 1 yellow onion, peeled and sliced into half-moons
- 14.5- ounce can black beans, drained
- 14.5- ounce can fire-roasted diced tomatoes
- ½ cup water or chicken broth
- Salt and pepper
For serving:
- Cooked white rice, radishes, avocado, and lime wedges
Instructions
Marinate the chicken:
- Gather the chipotles with their sauce in a large bowl with maple syrup and lime juice. Whisk to combine. Add the chicken and season all over with salt, chili powder, garlic powder, and cayenne powder. Toss to coat and marinate for 1 hour up to 24 hours.
Prepare the slaw:
- While the chicken marinates, prepare the slaw. Combine vinegar, maple syrup, and mayonnaise in a bowl and whisk until completely smooth. Add a few splashes of hot sauce.
- In a bowl, combine the Brussels sprouts, jalapeño, and cilantro and toss to combine. Add a big pinch of salt. Pour the dressing on top. Taste and adjust the seasonings to your preference. Transfer to the refrigerator until needed.
Cook the chicken:
- Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until it begins to soften. Turn the heat to high. Arrange the chicken in the skillet with the onion. Spoon any extra marinade on top of each chicken thigh. Cook for 5–6 minutes until it begins to char slightly.
- Flip the chicken and add the black beans, tomatoes, and water. Bring to a boil. Reduce heat to low and simmer for 40–50 minutes. Season with salt and pepper if needed.
- Once the chicken is completely cooked through, shred each thigh with two forks. Toss to coat in the sauce and cook for 5 minutes more. Taste and season. Turn off the heat.
To serve:
- Divide cooked white rice between bowls. Spoon the chicken on top and serve with the slaw. Garnish each plate with radishes, and avocado. Serve with a lime wedge. Enjoy!
Nutrition
Calories: 569kcal | Carbohydrates: 52g | Protein: 45g | Fat: 20g | Sodium: 415mg | Fiber: 14g | Sugar: 17g | Vitamin C: 50mg
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