Baja Hot Honey Chicken Bowls

Ingredients

olive oil

1 1/2 tbsp

smoked paprika

1 1/2 tsp

cumin

3 tsp

coriander

3/4 tsp

oregano

3 tsp

salt

1 1/2 tsp

pepper

3/4 tsp

cayenne pepper

to taste

garlicminced

3 tbsp

limezest

3 tsp

lime juicefreshly squeezed

1/2 cup

orangezest

3 tsp

orange juice

1/2 cup

Dijon mustard

3 3/4 tsp

chicken breastboneless, cubed

Pescatarianextra-firm tofu pressed and cubedpress first, sear longer for color

2 1/4 lb2 1/4 lb

cornfrozen

1 1/2 cup

red onionfinely diced

3/4 medium

black beanscooked, drained

1 1/2 cup

limejuiced

3/4 lime

salt

3/8 tsp

hot honey

Pescatarianagave nectar or maple syrup mixed with hot sauce

3 tbsp3 tbsp

ricecooked

3 cups

avocadosliced

1 1/2 large

grape tomatoeshalved

1 1/2 cup

cotija cheese

Dairy-freenutritional yeast with a squeeze of lime

3/4 cup3/4 cup

cilantrochopped

1 1/2 cup

Method

1. 01Whisk olive oil, smoked paprika, cumin, coriander, oregano, salt, pepper, cayenne, garlic, lime zest, lime juice, orange zest, orange juice, and Dijon mustard in a large bowl. Reserve 1/4 cup.
2. 02Cut chicken into cubes and toss with marinade.
3. 03Heat a large skillet over medium-high heat and sauté corn for 2-3 minutes. Set aside.
4. 04Add oil to the same skillet and cook chicken until internal temperature reaches 165°F, 5-7 minutes per side.7 min
5. 05Dice red onion and combine with corn, black beans, lime juice, and salt for the salsa.
6. 06Whisk hot honey with reserved marinade.
7. 07Divide rice, avocado, tomatoes, chicken, cotija, and cilantro among bowls. Top with salsa and drizzle with hot honey sauce.

Fits

• Gluten-free