Description
Sweet, smoky, and spicy Honey Chipotle Chicken Rice Bowls loaded with tender chicken, fluffy rice, black beans, corn, avocado, and a zesty chipotle sauce — a perfect weeknight meal or meal prep option.
Ingredients
Units
Scale
- 1 lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp honey
- 2 tbsp adobo sauce (from canned chipotle peppers)
- 1 chipotle pepper in adobo, minced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 cups cooked white or brown rice
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- In a bowl, whisk together olive oil, honey, adobo sauce, minced chipotle pepper, garlic, smoked paprika, salt, and pepper.
- Add chicken breasts to the marinade and let sit for at least 20 minutes (or up to 2 hours in the fridge).
- Preheat a grill or skillet over medium-high heat. Cook the chicken for 6–7 minutes per side or until fully cooked and slightly charred. Let rest, then slice.
- Warm the black beans and corn in a small saucepan or microwave.
- Assemble bowls by dividing rice among bowls, then topping with sliced chicken, beans, corn, avocado, and cilantro.
- Serve with lime wedges and additional sauce if desired.
Notes
- Marinating longer enhances flavor, but even 20 minutes works well.
- Swap rice for quinoa or cauliflower rice for a low-carb version.
- Adjust spice level by using more or less chipotle pepper.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg