Honey Chipotle Chicken Rice Bowls (Print Version)
# Ingredients:
→ Honey Chipotle Chicken
01 -
2 boneless, skinless chicken breasts (or thighs)
02 -
1 tbsp olive oil
03 -
2 tbsp honey
04 -
1 tbsp chipotle peppers in adobo sauce, finely chopped
05 -
1 tsp smoked paprika
06 -
1/2 tsp garlic powder
07 -
1/2 tsp cumin
08 -
1/2 tsp salt
09 -
1/4 tsp black pepper
10 -
Juice of 1/2 lime
→ Bowl Base
11 -
1 cup cooked white or brown rice (or cauliflower rice for low-carb)
12 -
1/2 cup black beans, drained and rinsed
13 -
1 cup cherry tomatoes, halved
14 -
1/2 cup corn (fresh, canned, or frozen)
15 -
1/4 small red onion, finely diced
16 -
1 small avocado, sliced
17 -
1/4 cup chopped fresh cilantro
→ Lime Dressing
18 -
2 tbsp olive oil
19 -
1 tbsp lime juice
20 -
1/2 tsp honey
21 -
1/2 tsp garlic powder
22 -
1/4 tsp salt
23 -
1/4 tsp black pepper
# Instructions:
01 -
In a bowl, whisk together olive oil, honey, chipotle peppers, paprika, garlic powder, cumin, salt, pepper, and lime juice. Coat chicken breasts in the marinade and let sit for at least 15 minutes (or overnight for extra flavor).
02 -
Heat a grill pan or skillet over medium-high heat. Cook chicken for 5-6 minutes per side, or until internal temperature reaches 165°F (75°C). Let rest for 5 minutes, then slice.
03 -
Cook rice and warm black beans and corn if needed. Chop tomatoes, onion, and avocado.
04 -
In a small bowl, whisk together olive oil, lime juice, honey, garlic powder, salt, and pepper.
05 -
Divide rice (or greens) into bowls. Top with sliced chicken, black beans, tomatoes, corn, red onion, and avocado. Drizzle with lime dressing and garnish with fresh cilantro.
06 -
Serve immediately. Add extra hot sauce or a dollop of Greek yogurt for extra flavor!
# Notes:
01 -
Make It Spicier: Add more chipotle peppers or a dash of cayenne.
02 -
Low-Carb Option: Serve over cauliflower rice or greens.
03 -
Meal Prep Friendly: Store ingredients separately and assemble fresh before eating.