Description
Delicious and easy-to-make Honey Chipotle Chicken Rice Bowls, perfect for a quick meal.
Ingredients
Scale
- 2 cups cooked white rice
- 1 lb boneless, skinless chicken breasts
- 1/4 cup honey
- 2 tablespoons chipotle sauce (or adobo sauce from canned chipotle peppers)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 avocado, sliced
- 1/2 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- In a small bowl, whisk together honey, chipotle sauce, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Set aside.
- Preheat a grill or skillet over medium-high heat. Season the chicken breasts with salt and pepper.
- Brush the honey chipotle mixture over the chicken breasts, reserving some for later.
- Grill or cook the chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing.
- In a large bowl, combine the cooked rice, black beans, and corn. Mix well and season with salt and pepper to taste.
- To assemble the bowls, divide the rice mixture among four bowls. Top each with sliced chicken, avocado, and a sprinkle of fresh cilantro. Drizzle with the reserved honey chipotle sauce.
- Serve with lime wedges on the side for squeezing over the bowls.
Notes
- For a vegetarian option, substitute the chicken with grilled tofu or tempeh and use a plant-based honey alternative.
- Add your favorite toppings such as diced tomatoes, shredded cheese, or jalapeños for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling or Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 20g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg