Creamy Chipotle Brothy Rice Bowlswith Honey Garlic Beef

Zucchini

1. 1

   Toss the diced zucchini with 1 tbsp olive oil, a pinch of salt and a pinch of pepper; air‑fry at 400°F for 20–25 minutes, shaking every 8–10 minutes, until browned. (Alternatively, bake at 450°F for 30–40 minutes.)

Chipotle Broth

2. 2

   Blend 3 cups beef bone broth, 1 cup low‑fat cottage cheese, 3 oz chipotle peppers in adobo, 2 tbsp tomato paste, and 1 tsp smoked paprika until smooth. Keep the mixture warm over low heat and season with salt to taste.

Honey Garlic Beef

3. 3

   Heat 0.5 tbsp olive oil in a skillet over medium‑high heat. Add 1 lb extra‑lean ground beef and brown completely. Stir in 2 tbsp honey, 2 tbsp rice vinegar, 3 crushed garlic cloves, 1 tsp kosher salt, 1 tsp ground cumin, and 0.25 tsp ground cinnamon; cook until fragrant, then keep warm.

Rice & Corn

4. 4

   Microwave the frozen jasmine rice and frozen fire‑roasted corn together until heated through, about 3–4 minutes, stirring halfway.

Assemble

5. 5

   Divide the rice and corn (½ cup each) into four bowls. Top each with ¼ of the cooked beef and ¼ of the roasted zucchini. Pour a little more than 1 cup of the creamy chipotle broth over each bowl, garnish with a lime wedge, and drizzle about ½ tbsp honey over each serving.