Description
These Honey Chipotle Chicken Rice Bowls are a flavorful and wholesome meal featuring marinated grilled chicken breasts served over a bed of rice, black beans, and corn, garnished with fresh avocado, cherry tomatoes, red onion, cilantro, and optional cheese. The marinade combines honey and smoky chipotle spices for a perfect balance of sweet and spicy, making it an easy-to-make, vibrant bowl perfect for lunch or dinner.
Ingredients
Scale
Chicken Marinade
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon chipotle powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lime
Bowl Ingredients
- 2 cups cooked rice (white, brown, or cauliflower)
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 avocado, sliced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped
- ½ cup shredded cheese (optional)
- Lime wedges for serving
Instructions
- Prepare the Marinade: In a small bowl, thoroughly mix together the olive oil, honey, chipotle powder, smoked paprika, garlic powder, cumin, salt, black pepper, and the juice of one lime. This marinade combines sweet and smoky flavors, perfect for coating the chicken.
- Marinate the Chicken: Evenly coat the chicken breasts with the prepared marinade. Allow the chicken to sit for at least 15 minutes to absorb the flavors, or refrigerate for up to 2 hours for a deeper, more intense flavor infusion.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Place the marinated chicken breasts onto the hot surface and cook for 5-6 minutes on each side until fully cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from heat and let it rest for 5 minutes to retain juices and ensure tenderness.
- Assemble the Bowls: While the chicken rests, evenly divide the cooked rice into two serving bowls. Slice the rested chicken breasts and place the slices atop the rice.
- Add Toppings: Layer the black beans, corn kernels, sliced avocado, halved cherry tomatoes, finely diced red onion, chopped fresh cilantro, and shredded cheese over the chicken and rice as desired.
- Serve: Garnish each bowl with lime wedges on the side. Serve immediately and enjoy this delicious balance of smoky, sweet, and fresh flavors.
Notes
- For a low-carb option, use cauliflower rice instead of regular rice.
- The cheese is optional and can be omitted for a dairy-free version.
- Feel free to substitute chipotle powder with chipotle in adobo sauce for more intense smoky heat; adjust quantity to taste.
- Marinating longer enhances the flavor but avoid exceeding 2 hours as the acid from lime juice can break down the chicken texture.
- Leftover rice and toppings can be stored separately for up to 3 days in the refrigerator.
