Honey Chipotle Chicken Rice Bowls
These honey chipotle chicken bowls combine smoky-sweet marinated chicken, fresh vegetables, and fluffy rice for a quick, customizable meal ready in 25 minutes.
Ingredients
- For the Honey Chipotle Chicken:
- Boneless skinless chicken breasts – 2 pieces (or thighs)
- Olive oil – 1 tablespoon
- Honey – 2 tablespoons
- Chipotle peppers in adobo sauce – 1 tablespoon finely chopped
- Smoked paprika – 1 teaspoon
- Garlic powder – ½ teaspoon
- Cumin – ½ teaspoon
- Salt – ½ teaspoon
- Black pepper – ¼ teaspoon
- Lime juice – ½ lime about 1 tablespoon
- For the Bowl Base:
- Cooked rice – 1 cup white, brown, or cauliflower
- Black beans – ½ cup drained and rinsed
- Cherry tomatoes – 1 cup halved
- Corn – ½ cup fresh, canned, or frozen
- Red onion – ¼ small finely diced
- Avocado – 1 small sliced
- Fresh cilantro – ¼ cup chopped
- For the Lime Dressing Optional:
- Olive oil – 2 tablespoons
- Lime juice – 1 tablespoon
- Honey – ½ teaspoon
- Garlic powder – ½ teaspoon
- Salt – ¼ teaspoon
- Black pepper – ¼ teaspoon
Instructions
- Marinate the Chicken:
- In a bowl, whisk olive oil, honey, chopped chipotle peppers, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice.
- Coat chicken completely in the marinade.
- Let sit at least 20 minutes (or up to 2 hours refrigerated).
- Cook the Chicken:
- Heat a grill pan or skillet over medium-high heat.
- Cook chicken 5–7 minutes per side until golden and internal temp reaches 165°F.
- Rest 5 minutes, then slice.
- Prepare the Bowl Base:
- Divide cooked rice among 4 bowls.
- Top with black beans, cherry tomatoes, corn, diced red onion, avocado, and cilantro.
- Make the Lime Dressing (Optional):
- Whisk olive oil, lime juice, honey, garlic powder, salt, and pepper until combined.
- Assemble the Bowls:
- Place sliced chicken on top.
- Drizzle with lime dressing if using.
- Garnish with extra cilantro and serve warm.
Notes
Spice Level: Adjust chipotle amount to taste. Protein Swap: Use chicken thighs, tofu, or tempeh. Make Ahead: Store components separately up to 3 days. Grain Alternatives: Try quinoa or cauliflower rice. Freezing: Freeze cooked chicken and rice up to 3 months (avoid freezing fresh toppings).
