Chipotle Peanut Noodle Bowls Recipes

CHIPOTLE BOWL

Steps:

• Place the chicken breasts on a cutting board with some space between and cover with a large piece of plastic wrap. With a mallet, lightly pound the meat to an even thickness so. Place in a shallow dish.
• Top the chicken with the olive oil, salt, pepper, lime zest, and lime juice. Rub and turn to coat. Let rest at least 15 minutes while you prep the other ingredients or refrigerate for up to 8 hours (let stand at room temperature at least 10 minutes prior to cooking). Preheat an outdoor grill or indoor grill pan to medium high (about 425 to 450 degrees F).
• Place the red onion in a small bowl and cover with water (this takes off some of the red onion's bite while preserving its flavor. You can skip if you like raw red onion just as it is). Set aside.
• Prepare the quinoa according to package directions. Once cooked, fluff with a fork, then transfer to a large mixing bowl.
• To make the dressing, in a small bowl or measuring cup, whisk together the olive oil, lime juice, chili powder, cumin, salt, cayenne, and black pepper.
• Drizzle over the warm quinoa, then add cilantro, and toss to combine.
• Lightly oil the grill. Grill the chicken until completely cooked through and the temperature on an instant read thermometer reads 160 to 165 degrees, about 8 to 12 minutes total, flipping once or twice throughout. The amount of time you need will vary based on the size and thickness of each breast. Remove to a plate, cover, and let rest 5 minutes.
• Cut into bite-sized pieces and add to the bowl with the quinoa.
• Drain the red onion, then add to the bowl with the quinoa.
• Gently stir in the black beans, corn, tomato, and jalapeno. Serve warm with a sprinkle of fresh cilantro and any desired toppings.

CHIPOTLE PEANUT NOODLE BOWLS

Steps:

• In medium bowl, mix peanut butter, apple juice, soy sauce, chiles and adobo sauce until smooth. Stir in the cilantro.
• In 2-quart saucepan, heat water to boiling. Add carrots and bell pepper; cook 1 minute. Remove from water with slotted spoon. Add noodles to water; cook and drain as directed on package.
• Toss noodles with peanut butter mixture; divide noodles among 4 bowls. Top with carrots and bell pepper. Sprinkle with peanuts.

SPICY CHIPOTLE PEANUTS

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil; rub lightly with oil.
• Put the egg white, lime zest, sugar, chipotle powder, coriander, garlic powder, 1/2 teaspoon salt and 1 tablespoon oil in a medium bowl. Beat with a fork to combine. Add the peanuts and toss to coat.
• Spread the spiced peanuts on the prepared baking pan in a single layer. Bake until dry and a shade darker, about 15 minutes. Cool completely before adding the cilantro.

SPICY PEANUT NOODLES

Steps:

• Cook the noodles according to the package instructions.
• Meanwhile, combine the peanut butter, chili crisp, sesame oil, soy sauce, rice vinegar, sugar and ginger in a large bowl and whisk to combine. (The sauce might look curdled, but keep whisking until smooth.)
• Drain the noodles, add them to the bowl with the sauce and toss until the noodles are nicely coated. Garnish with chopped scallions and peanuts. Add additional chili crisp if you prefer more spice.