Chipotle lime chicken bowl

What you need

For the whole recipe · 2 servings

• 12 oz (340 g)
  boneless, skinless chicken breast, cut into ¾-inch pieces
• 1 cup (200 g)
  cooked brown rice
• 1 large (200 g)
  red bell pepper, diced
• 1 medium (200 g)
  zucchini, sliced into half-moons
• ¼ cup (60 g)
  plain nonfat Greek yogurt
• 2 tsp (9 g)
  olive oil, divided
• 2 tbsp (30 g)
  fresh lime juice, divided
• ½ tsp (1 g)
  ground chipotle powder
• ½ tsp (1 g)
  smoked paprika
• ½ tsp (1 g)
  ground cumin
• ½ tsp (1.5 g)
  garlic powder
• 2 tbsp (4 g)
  chopped cilantro

Weigh meat, fish, and vegetables before cooking. Rice is weighed cooked. Gram weights are the basis of the estimates; cup sizes and produce sizes vary.

At the griddle

About 25 minutes total

1. Set up the griddle.Preheat a seasoned griddle to medium-high heat, with a cooler area for the vegetables. Have the cooked rice ready. Mix the yogurt with 1 tablespoon of the lime juice.
2. Season the chicken.Pat the chicken dry. Toss with 1 teaspoon of the oil, chipotle, paprika, cumin, and garlic powder. Keep the raw chicken and its utensils separate from cooked food.
3. Brown the vegetables.Toss the pepper and zucchini with the remaining teaspoon of oil. Cook on the cooler area for about 7–10 minutes, turning occasionally, until tender with browned edges.
4. Sear the chicken.Spread the chicken in a single layer on the hotter area. Cook for about 7–10 minutes, turning occasionally. Use a thermometer to confirm the center of the largest pieces reaches 165°F. Time is a guide, not the doneness check.
5. Build two bowls.Warm the rice separately according to its package directions; reheat previously cooked rice to 165°F. Divide the rice, chicken, and vegetables equally between two bowls. Add the lime yogurt, remaining lime juice, and cilantro.