Description
These Honey Chipotle Chicken Rice Bowls are a flavorful and nutritious meal combining tender, marinated grilled chicken with a smoky-sweet chipotle and honey glaze, served over a bed of rice with black beans, corn, fresh tomatoes, and creamy avocado. Garnished with fresh cilantro and lime wedges, this dish offers a perfect balance of heat, sweetness, and freshness—ideal for a healthy weeknight dinner or meal prep.
Ingredients
Scale
Marinade and Chicken
- 1 pound boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 chipotle peppers in adobo sauce, minced
- 2 tablespoons adobo sauce
- 3 tablespoons honey
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
Bowls
- 2 cups cooked rice (white or brown)
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 avocado, sliced
- ¼ cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Prepare the Marinade: In a small bowl, whisk together olive oil, minced chipotle peppers, adobo sauce, honey, lime juice, minced garlic, cumin, smoked paprika, and salt until well combined to create a flavorful marinade.
- Marinate the Chicken: Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Seal or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours to allow flavors to develop.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Remove chicken from the marinade and place on the hot pan. Cook for 5 to 6 minutes on each side until the chicken is cooked through and has a nice charred exterior, reaching an internal temperature of 165°F.
- Rest and Slice: Once cooked, transfer the chicken to a plate and let it rest for 5 minutes to seal in juices. Then, slice the chicken into strips.
- Assemble Bowls: Divide the cooked rice evenly among 4 bowls. Top each with sliced chicken, black beans, corn kernels, diced tomatoes, and avocado slices.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the bowls and serve each with a lime wedge for squeezing over the top to add brightness.
Notes
- For meal prep, keep the components separate and assemble the bowls just before eating to maintain freshness.
- Quinoa is a great substitute for rice to add more protein and a different texture.
- Add roasted vegetables like bell peppers or zucchini for extra nutrients and flavor.
- Double the marinade recipe and reserve half to drizzle over the bowls for extra spicy-sweet flavor.
