Joe Wicks: Spicy Chipotle Chicken Bowl with Chunky Guacamole Recipe

Joe Wicks: Spicy Chipotle Chicken Bowl with Chunky Guacamole Recipe

  1. List Of Ingredients
  2. 250g skinless, boneless chicken thighs, cut into large, bite-sized pieces
  3. 1 tbsp chipotle paste
  4. juice of 1 lime, plus extra wedges to serve
  5. salt and pepper
  6. ½ tbsp coconut oil
  7. 2 red peppers, de-seeded and cut into bite-sized pieces
  8. large dollop of soured cream
  9. 1 tbsp grated cheddar cheese
  10. paprika, for sprinkling
  11. For the guacamole
  12. 1 avocado, de-stoned and roughly chopped
  13. 1 tomato, de-seeded and finely chopped
  14. ¼ red onion, finely chopped
  15. 2 tbsp coriander, chopped, plus extra for garnish
  16. juice of 1 large lime
  17. 1 red chilli, de-seeded and finely diced
  1. Serves: 1


1. Preheat the grill to medium.

2. Chuck the chicken in a bowl with the chipotle paste and lime juice and season well. Toss to coat evenly, then place the chicken under the grill.

3. Cook for 5–6 minutes on each side, or until cooked through. Check by slicing into one of the pieces to make sure the meat is white all the way through, with no raw pink bits left.

4. Meanwhile, melt the oil in a large non-stick frying pan. Add the peppers and cook over a high heat for 6–8 minutes, or until tender and lightly charred at the edges.

5. Mash together all the guacamole ingredients in a bowl until fairly well combined but still chunky. Season.

6. To serve, place the peppers, chicken and guacamole in a bowl, top with the soured cream, sprinkle with the grated cheese and paprika and serve, topped with coriander and wedges of lime.

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