The Honey Chipotle Chicken Rice Bowls are a perfect balance of smoky, sweet, and spicy flavors. The tender chicken, coated in a sticky honey chipotle sauce, pairs beautifully with fluffy rice and crunchy corn, creating a satisfying and nutritious meal. The creamy avocado adds a cool contrast, while the cilantro and lime give it a fresh, zesty finish.
Ingredients:
- 2 chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/4 cup honey
- 2 tablespoons chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon lime juice
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 cup cooked rice (white, brown, or jasmine)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup black beans, drained and rinsed
- 1/2 avocado, sliced
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Directions:
- Start by seasoning the chicken breasts with salt, pepper, smoked paprika, garlic powder, and cumin.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side until the chicken is fully cooked through and the internal temperature reaches 165°F (75°C). Remove from heat and set aside to rest.
- In a small bowl, whisk together the honey, chopped chipotle peppers, and lime juice to make the honey chipotle sauce.
- Slice the cooked chicken breasts into thin strips and drizzle with the honey chipotle sauce. Toss to coat the chicken evenly.
- To assemble the bowls, divide the cooked rice between two bowls. Top with the honey chipotle chicken, corn, black beans, avocado slices, and a sprinkle of fresh cilantro.
- Serve with lime wedges on the side for an extra burst of freshness.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 480 kcal | Servings: 2 servings
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