INGREDIENTS
2
boneless, skinless chicken breasts
2
Chipotle peppers in Adobo, minced
1 tsp
Adobo sauce
1 tbsp
honey
1 tbsp
olive oil
Sea Salt
2 tbsp
minced jalapeno
1 tbsp
minced red onion
2 cloves
minced garlic
1 tsp
butter
1/3 cup
chicken stock
1/2 cup
freshly shredded cheddar cheese
1/2 cup
Greek yogurt
1 cup
cooked whole wheat pasta
2 cups
cooked broccoli florets
1 cup
chopped tomato