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Chipotle raspberry chicken autumn hummus bowls

jess larson | plays well with butter
  • 60 minutes
  • Serves 4

INGREDIENTS

1 1/2

lbs Chicken thighs, boneless skinless

2

Chipotle peppers

1 6 ounce container

Driscoll's raspberries

1

Kale

1

Lime

1 cup

Hummus

1/2 cup

Wild rice, dry

1/2 tsp

Chili powder

1/2 tsp

Kosher salt

1/2 tsp

Paprika, smoked

1 tbsp

Olive oil

1/2 tsp

Cumin, ground

2 oz

Goat cheese