Sweetfire Chipotle Chicken Bowls | Tastes Better From Scratch
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5 from 1 vote

Sweet Firecracker Chipotle Chicken Bowls

Sweetfire Chipotle Chicken Bowls are egg wash coated chicken covered in a sweet and spicy chipotle sauce served over cilantro lime rice.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 5
Calories: 227kcal
Author: Lauren Allen

Ingredients

For the Chicken:

  • 1 pound boneless skinless chicken breasts , cut into bit size pieces
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 2 Tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • dash cayenne pepper
  • 1/4 teaspoon cumin

For the sauce:

  • 1/2 - 1 whole chipotle peppers in adobo sauce (with seeds)
  • 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
  • 1/2 cup red wine vinegar
  • 1/4 cup honey
  • 2 Tablespoons granulated sugar
  • 1/4 small onion
  • 1 clove garlic , minced
  • 1/2 bell pepper (red or green)
  • 2 Tablespoons fresh cilantro
  • 1/4 teaspoon ground cumin
  • salt and freshly ground black pepper to taste
  • 1 teaspoon cornstarch
  • Serve over Cilantro Lime Rice and Black Beans

Instructions

For the chicken:

  • Spray a wire cooling rack with non stick cooking spray and place on top of a baking sheet lined with aluminum foil.
  • Place the egg in a shallow bowl and whisk well. 
  • Combine the remaining dry ingredients in a large ziplock bag.
  • Dip the chicken pieces in the egg, and then add to the bag with the flour mixture and shake well to coat evenly. 
  • Place chicken in a single layer on the prepared wire rack. 
  • Bake at 375 degrees F for about 10 minutes or until chicken is just barely cooked through.
  • Turn the oven to HIGH broil, and place the tray of chicken on the top rack of the oven for 2-3 minutes, or until lightly browned. 
  • Remove from oven and place chicken in a bowl.

For the Sauce:

  • Place all ingredients in a blender and blend until smooth. 
  • Pour pureed sauce into a saucepan over medium high heat and cook, stirring constantly, until thicken slightly (about 5 minutes total). 
  • Pour sauce over chicken and gently toss to coat. 
  • Serve with sauted yellow squash or zucchini and steamed broccoli, over rice.

Nutrition

Calories: 227kcal | Carbohydrates: 37g | Protein: 12g | Fat: 2g | Cholesterol: 61mg | Sodium: 529mg | Potassium: 236mg | Sugar: 20g | Vitamin A: 445IU | Vitamin C: 16.2mg | Calcium: 10mg | Iron: 1.3mg