/ Cooking

Orange You Hungry For Chipotle

Today my sister wanted me to buy Chipotle for lunch. Well actually, more like every weekend she wants me to buy lunch for her. I told her I could make a better chipotle than chipotle. She didn't think so. #challengeAccepted

The colors that this dish brings out is perfect for the fall! We will replacing the salad/green peppers for asparagus and mushrooms. The beans will be replaced by sweet potatoes for some orange autumn color and sweet moist taste. Warning this recipe might take a while, grab a drink and popcorn.

Ingredients
  • 1 Chicken Thigh (it's juicier than chicken breasts)
  • 1 Sweet Corn
  • 1/2 of Sweet Potato
  • 1 Handful of Asparagus
  • 1 Handful of Mushrooms
  • 1/2 of Avocado (my avocado was still hard so I used mozzarella cheese)
  • 1 Cup of Asian Jasmine Rice (or for a healthier option use brown rice)
  • 1 Cup of Water
  • Olive oil
  • Seasoning (Salt, Pepper, Chili Powder)
Prep
  1. Wash all ingredients.
  2. Preheat oven to 450 degrees F.
Directions
  1. Add the rice and water into a rice cooker.
  2. Peel and dice the sweet potato into cubes. Toss in bowl with olive oil and seasoning. Place the potatoes on a tray and into the oven for 30 minutes. Dice Sweet Potatoes
  3. Add water to pot and bring to a boil. Add the corn to the pot and boil for 15 minutes. Corn
  4. Peel the ends of the asparagus and cut 1 inch slices.
  5. Slice and dice the mushrooms into cubes.
  6. Add olive oil to a hot pan. Add in the asparagus and mushrooms with seasoning. Stir fry till cooked. Asparagus and Mushrooms
  7. Remove all fat from the chicken thigh. Add seasoning. Add a little bit of olive oil to a hot pan. Cook till tender then slice into cubes. Chicken
  8. Plate it! Chipotle
Bon Appetit

My sister said she will never buy chipotle again after eating this!