Description
an easy one-skillet recipe for chipotle raspberry chicken, served overtop an autumn hummus bowl with creamy, garlicky hummus, finely shredded kale, wild rice, goat cheese, & some extra raspberries. a healthy & easy weeknight dinner, or an easy meal to prep for grab-&-go lunches this week!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 ½ lbs boneless, skinless chicken thighs (see Recipe Notes)
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon Kosher salt
- 2 chipotle peppers (from a can in adobo sauce), finely chopped
- 1 6-oz container Driscoll’s raspberries, divided
- 1 lime, juiced
for the hummus bowls:
- ½ cup dry wild rice, cooked according to package directions
- 1 cup hummus (see Recipe Notes)
- finely shredded kale, massaged in 1 tsp olive oil
- 2 ounces goat cheese, crumbled
- for serving: lime wedges, warmed pita bread or naan
Instructions
- Preheat the oven to 375 degrees F. Cook the wild rice according to package directions.
- Cook the chicken: Add the olive oil to a medium, oven-safe skillet over medium heat. Season the chicken with the chili powder, cumin, smoked paprika, and salt. Carefully add the chicken to the skillet. Cook for 2-3 minutes per side, until the chicken is nicely browned. Add the chipotles and the raspberries to the skillet with the chicken, reserving a handful of raspberries for serving, then transfer to the oven. Roast the chicken for 20 minutes, or until cooked through.
- Shred the chicken: Transfer the chicken to a plate or cutting board and shred, using a pair of tongs or two forks. There will be saucy chipotle raspberries leftover in the skillet – leave them in the skillet and do not discard them because we will use them! Transfer the shredded chicken back into the skilled with the raspberries and toss to combine, smashing down the berries as much or as little as you like. Squeeze in the lime juice, and toss to combine.
- Assemble the hummus bowls: Add a large spoonful of hummus to the bottom of a large, shallow bowl. Use the back of a spoon to swoop the hummus across the bottom of the bowl. Add in a spoonful of wild rice and shredded chipotle raspberry chicken. Top with kale, crumbled goat cheese and a spritz of fresh lime juice as desired. Serve with extra fresh raspberries and some warmed pita or naan as desired. Enjoy!
Notes
- Chicken breasts vs thighs: If you don’t love dark meat, chicken breasts work in this recipe just fine…but chicken thighs add so much delicious juiciness & that’s honestly just hard to beat!
- Hummus: My go-to is a good, creamy classic hummus since it’s easy to find ready-made in most grocery stores, or if your store sells a variety of hummus, black bean hummus or chipotle hummus would both be amazing in these bowls. If you wanted to try homemade hummus, my roasted butternut squash hummus is easy to make & would be insanely good in these bowls!