Spicy Chipotle Bowl with Brown Sugar Chicken

Brown Sugar Chicken

• 2 1/2 tablespoons light brown sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin I used about 2 tsps
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 2-3 chicken breasts

I put all of the spices in a gallon size ziploc bag, and shook with chicken breasts. I let sit in the refrigerator for about 30 minutes.

Original recipe:
http://spoonful.com/recipes/brown-sugar-spiced-baked-chicken

Chipotle Sauce

• 1/2 cup plain greek
• 1 chipotle in adobo sauce
• 1/2 tsp. adobo sauce I used about 3 tbsp adobo sauce
• 1-2 cloves garlic
• 1 Tbsp. fresh lime juice
• 1/8 tsp. cumin

Other Ingredients

• 1 cup cooked quinoa (you can use rice)
• 1 can low sodium black beans
• 1 can low sodium corn
• Jalepenos, to taste
• Cilantro
• 1/2 cup diced cherry tomatoes
• 3 tbsp lime juice

In bowl, mix corn through lime juice and let sit as you prepare the other ingredients.

Bake chicken at 350 degrees for about 15 minutes. Dice chicken and set aside.

In a small food processor, mix all the ingredients for the chipotle sauce. Blend well. Use more or less adobo sauce to your taste preference.

To assemble bowls, place quinoa in the bottom. Top with the black bean and corn salsa mixutre. Top with diced chicken, and then drizzle with the chipotle sauce. Serve immediately.

Other topping options: Avocado (so good on anything), onions, fresh cilantro, cheese, lettuce, red peppers...

Original recipe:
http://www.thegardengrazer.com/2013/11/burrito-bowl-with-creamy-chipotle-sauce.html