Description
These honey chipotle chicken rice bowls are packed with tender, spicy chicken, fresh veggies, and a zesty lime dressing, creating the perfect balance of heat and sweetness.
Ingredients
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons honey
1–2 chipotle peppers in adobo, minced (adjust to taste)
1 tablespoon adobo sauce (from the chipotle peppers)
2 tablespoons lime juice (about 1 lime)
1 teaspoon chili powder
½ teaspoon garlic powder
Salt and pepper, to taste
2 tablespoons olive oil, divided
3 cups cooked rice (white, brown, or cilantro lime rice)
1 cup black beans, rinsed and drained
1 cup corn kernels (fresh, canned, or frozen and thawed)
½ cup cherry tomatoes, halved
¼ cup red onion, finely diced
1 avocado, sliced
¼ cup chopped fresh cilantro
Lime wedges, for serving
Instructions
Whisk honey, minced chipotle, adobo sauce, lime juice, chili powder, garlic powder, salt, and pepper in a bowl.
Toss chicken pieces in the marinade and let sit at least 15 minutes (up to 2 hours in fridge).
Heat 1 tablespoon olive oil in skillet over medium-high heat. Cook chicken until browned and cooked through, 6–8 minutes. Set aside.
In the same skillet, heat remaining olive oil. Add black beans and corn, sauté 2–3 minutes until warmed.
Divide cooked rice among 4 bowls. Top with chicken, bean-corn mixture, tomatoes, red onion, avocado, and cilantro.
Serve with lime wedges.
Notes
Swap rice for quinoa or greens for a lighter bowl.
Add crushed tortilla chips for crunch.
Include cheese, sour cream, or salsa as additional toppings.
Increase chipotle or add cayenne for extra heat.
Store components separately for best meal prep results.
- Prep Time: 15 minutes (plus marinade)
- Cook Time: 15 minutes
- Category: Main Course, Bowl Meal
- Method: Skillet
- Cuisine: Mexican-Inspired
