Description
Sweet, smoky, and slightly spicy honey chipotle chicken bowls made with tender chicken, rice, veggies, and a flavorful sauce — perfect for meal prep or a healthy dinner.
Ingredients
Units
Scale
- 1 lb boneless skinless chicken breasts
- 1/4 cup honey
- 2 tbsp adobo sauce (from canned chipotles in adobo)
- 1 chipotle pepper in adobo, minced
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 2 cups cooked brown rice or white rice
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 red bell pepper, diced
- 1 avocado, sliced
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a bowl, whisk together honey, adobo sauce, minced chipotle pepper, olive oil, vinegar, garlic powder, onion powder, salt, and pepper.
- Add chicken breasts to a resealable bag or shallow dish and pour in the marinade. Let it marinate for at least 30 minutes or up to 8 hours.
- Preheat a grill or skillet over medium-high heat. Cook the chicken for 5-7 minutes per side or until fully cooked and slightly charred.
- Let the chicken rest for 5 minutes before slicing.
- To assemble the bowls, divide cooked rice among serving bowls. Top with black beans, corn, red bell pepper, avocado slices, and grilled chicken.
- Garnish with chopped cilantro and serve with lime wedges.
Notes
- Use quinoa or cauliflower rice for a low-carb option.
- Add sour cream or Greek yogurt for extra creaminess.
- Leftover chicken can be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 12g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 85mg
