Mojito Chicken Bowls

Yum

It's summer and I'm in vacation mode.

I've been working on 2 major projects since January without a break and I just finished them.  They were like a freight train moving at breakneck speed and they finally ended! Yea!!!  It's time for a little R&R.  I'm ready for vacation and we are planning something tropical and beachy.  I can't wait.

To get us in the island rhythm  I'm cooking up some tropical dishes.  First up is a wonderful chicken bowl with the flavors of mint and lime and rum.  Sound familiar?  I'll take a mojito anytime!  

MOJITO CHICKEN BOWLS

This is a wonderful dish filled with juicy mojito marinated chicken, grilled pineapple and bok choy served over a mint, coconut and pineapple flavored rice.  This dish is hits all the flavor notes of a mojito and the tropics rolled into one.  Top it all off with some slice avocado and we have one heck of a bowl!  Take this dish to eat outside on a balmy evening and you'll feel like your in the tropics.

This dish was just perfect for a pre-vacation meal.  The chicken is grilled to juicy perfection and goes perfectly with the vegetables and pineapple.  What a great combination of food!  It's light yet filling.  Perfect for a summer lunch or dinner.  I'm dreaming of the tropics now...I don't want to wake up yet!

Enjoy!




Mojito Chicken Bowls

serves 2

Marinade:
2 large limes, juiced
1 Tbsp fresh mint, chopped
2 Tbsp white rum
1 Tbsp honey
2 boneless skinless chicken breasts

For the rice:

1 cup basmati rice

1/4 cup cilantro, chopped
1 Tbsp Fresh mint, chopped
2 Tbsp pineapple juice
2 Tbsp unsweetened coconut flakes 

For the Bowl:

4 Pineapple rings
1 head baby bok choy, halved
1 avocado, sliced
coconut flakes (garnish)

In a ziploc bag, combine the lime juice, mint, rum, honey and a pinch of salt. Add the chicken and seal the bag making sure to toss so the marinade covers the chicken. Cover and refrigerate for at least 2 hours.

Preheat your grill for medium high heat. 

For the rice, rinse the rice well and cook according the to package directions using the suggested amount of water, and the pineapple juice.  (I cook mine in the Instant Pot).  Once that is complete, stir in the cilantro, mint, and coconut flakes.  Keep warm until serving.

Meanwhile, grill your chicken over medium heat until cooked through, about 6 minutes per side.  Add the bok choy and pineapple rings cooking until they have a nice char, about 1-2 minutes per side. Remove and cover the chicken with foil and set aside to let it rest 5 minutes. Slice the chicken into thin strips.  Slice the bok choy into long pieces.  

Divide the rice between two bowls and top with avocado, bok choy and pineapple, and a chicken breast.  Sprinkle coconut flakes over the top and serve.