Spicy Honey Chipotle Salmon Bowl Recipe

Ingredients

• 2 cups low-sodium chicken broth
• 1 teaspoon butter
• 0.5 cup brown rice, rinsed well
• 1.5 cups chopped fresh green beans
• 1 medium sweet potato, chopped
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 tablespoon honey
• 1 teaspoon ground dried chipotle pepper
• 0.5 teaspoon granulated garlic
• 2 (4 ounce) frozen salmon fillets with skin
• 1 tablespoon chopped toasted pecans

Instructions

1. In a saucepan, bring chicken broth and butter to a boil. Stir in rinsed brown rice, then reduce heat to low. Cover and simmer for 45-50 minutes, or until rice is tender and all liquid is absorbed. Remove from heat, keep covered, and set aside.
2. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
3. With approximately 30 minutes remaining for the rice, toss green beans, sweet potato, olive oil, salt, and pepper together in a bowl. Spread onto the prepared baking sheet, keeping the green beans and sweet potatoes separate.
4. In a separate bowl, whisk together honey, chipotle pepper, and minced garlic. Season with salt and pepper to your liking. Generously brush the mixture over the frozen salmon fillets. Place salmon on the baking sheet on top of the green beans, skin-side down to ensure even cooking.
5. Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and the salmon flakes easily with a fork.
6. Take the baking sheet out of the oven. Divide the cooked rice evenly into two bowls. Top each with the roasted vegetables and a honey-chipotle salmon fillet. Garnish with toasted pecans for added flavor and crunch. Enjoy!

Nutrition

• Calories: 602 kcal
• Fat Content: 20 g
• Fiber Content: 8 g
• Sugar Content: 15 g
• Sodium Content: 190 mg
• Protein Content: 32 g
• Cholesterol Content: 70 mg
• Carbohydrate Content: 75 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g