Description
These Honey Chipotle Chicken Rice Bowls are a delicious and satisfying meal that combines sweet, spicy, and savory flavors in every bite. Tender chicken cooked in a flavorful honey chipotle marinade is served over rice with black beans, corn, tomatoes, avocado, and fresh cilantro.
Ingredients
Scale
For the Chicken:
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
For the Bowls:
- 2 cups cooked white or brown rice
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
Instructions
- Marinate the Chicken: In a medium bowl, whisk together honey, chipotle peppers, lime juice, chili powder, smoked paprika, garlic powder, and salt. Add chicken and toss to coat.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 5–6 minutes, turning once, until golden brown and cooked through.
- Assemble the Bowls: Divide rice among four bowls. Top each with chicken, corn, black beans, tomatoes, and avocado. Garnish with cilantro and serve immediately.
Notes
- For extra heat, add a pinch of cayenne pepper to the marinade.
- You can use quinoa or cauliflower rice for a lighter option.
- This recipe also works well for meal prep—store components separately and assemble when ready to eat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop, Assembly
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 11 g
- Sodium: 640 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 8 g
- Protein: 29 g
- Cholesterol: 75 mg
