High-Protein Chicken Al Pastor Bowls

• 2 tablespoons - adobo sauce
• 2 tablespoons - pineapple juice
• 1 tbsp - olive oil
• 2 tablespoons - apple cider vinegar
• 1 tbsp - tomato paste
• 1 tsp - smoked paprika
• 1 tsp - garlic powder
• ½ tsp - cumin
• ½ tsp - oregano
• ⅛  - Salt
• ⅛  - pepper
• 1 ½ pounds - boneless, skinless chicken breast
• ½ cup - non-fat Greek yogurt
• 1 tbsp - light mayo
• 1 tbsp - adobo sauce
• ½  - juice of lime
• 1 tbsp - honey
• ⅛  - Salt
• ⅛  - Garlic powder
• ⅛  - splash of water
• 2 cups - premade cilantro lime rice
• 1 cup - spring mix
• ¼ cup - pickled red onions

Instructions

1. In a bowl, mix together adobo sauce, pineapple juice, olive oil, apple cider vinegar, tomato paste, paprika, garlic powder, cumin, oregano, salt, and pepper.
2. Add chicken and toss to coat. Let marinate for at least 30 minutes (or overnight for more flavor).
3. Cook marinated chicken in a skillet over medium-high heat until browned and cooked through. Let rest and slice.
4. While the chicken cooks, mix all creamy chipotle drizzle ingredients in a small bowl. Add water if needed to thin.
5. To assemble bowls, divide cilantro lime rice, spring mix, and pickled onions into 4 bowls.
6. Top with sliced chicken and drizzle with chipotle sauce.
7. Serve immediately or store in airtight containers for meal prep.