2 Boneless, Skinless Chicken Breasts
1 Poblano Pepper
4 oz Grape Or Cherry Tomatoes
2 cloves Garlic
¼ cup Labneh Cheese
2 tsps Chipotle Chile Paste
1 Tbsp Honey
½ cup Brown Rice
1.If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Remove the honey from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2.While the rice cooks, wash and dry the fresh produce. Cut off and discard the stem of the pepper; remove and discard the core, then thinly slice crosswise. Peel and roughly chop the garlic. Halve the tomatoes; place in a bowl and season with salt and pepper. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime.
3.While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl and stir in the seasoned tomatoes. Cover with aluminum foil to keep warm. Wipe out the pan.
4.While the vegetables cook, in a bowl, combine the honey (kneading the packet before opening), the juice of 2 lime wedges, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
5.STOVE: Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a plate.
GRILL: Pat the chicken dry with paper towels; season with salt and pepper and drizzle with olive oil on both sides. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a plate.
6.To the pot of cooked rice, add the cooked vegetables, lime zest, the juice of the remaining lime wedges, and a drizzle of olive oil. Stir to combine and season with salt and pepper to taste. Season the labneh with salt and pepper; divide between 2 dishes and spread into an even layer. Top with the finished rice and cooked chicken. Evenly top the chicken with the glaze. Enjoy!
The flavor-packed glaze for this chicken is made from a simple trio of sweet honey, fiery chipotle paste, and tangy lime juice. It’s perfectly contrasted by a bed of hearty brown rice, tossed with poblano pepper and tomatoes, then served over a cool, creamy layer of seasoned labneh.