Honey Chipotle Chicken Rice Bowls

These Honey Chipotle Chicken Rice Bowls are the perfect blend of sweet, smoky, and spicy flavors, served over a bed of fluffy rice with fresh toppings. Juicy, caramelized chicken is coated in a bold honey chipotle glaze, making this a mouthwatering meal that’s easy to prepare and full of bold flavors.

Perfect for meal prep, weeknight dinners, or a quick lunch, this bowl can be customized with your favorite toppings like avocado, corn, black beans, or cheese.

Kitchen Equipment Needed

• Large skillet or grill pan
• Mixing bowls
• Measuring cups and spoons
• Cutting board and knife

Ingredients Overview

• Chicken: Boneless, skinless thighs or breasts for juicy, flavorful bites.
• Chipotle Peppers in Adobo: Adds a smoky, spicy kick.
• Honey: Balances out the heat with a natural sweetness.
• Rice: A neutral base to soak up all the flavors.
• Fresh Toppings: Avocado, corn, black beans, and cheese bring freshness and texture.

Ingredients (Serves 4)

For the Honey Chipotle Chicken

• 1 ½ lbs boneless, skinless chicken thighs or breasts
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1-2 chipotle peppers in adobo, finely chopped (adjust to spice preference)
• 1 tablespoon adobo sauce (from the chipotle can)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• Juice of 1 lime

For the Rice Bowls

• 2 cups cooked white or brown rice
• ½ cup black beans, drained and rinsed
• ½ cup corn (fresh, canned, or frozen)
• 1 avocado, sliced
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, diced
• ¼ cup crumbled queso fresco or shredded cheddar (optional)
• ¼ cup fresh cilantro, chopped
• Lime wedges for serving

Directions

Step 1: Marinate the Chicken

In a bowl, mix olive oil, honey, chipotle peppers, adobo sauce, paprika, garlic powder, onion powder, salt, and black pepper. Add chicken and toss to coat. Let marinate for 15-30 minutes (or overnight for deeper flavor).

Step 2: Cook the Chicken

Heat a skillet over medium-high heat. Cook chicken for 4-5 minutes per side, until caramelized and fully cooked (internal temp 165°F/74°C). Remove from heat and let rest for 5 minutes, then slice.

Step 3: Assemble the Bowls

Divide cooked rice into bowls. Top with black beans, corn, avocado, tomatoes, red onion, and sliced chicken. Sprinkle with queso fresco and fresh cilantro.

Step 4: Serve & Enjoy

Drizzle with extra lime juice and serve warm!

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Nutrition (per serving, ~4 servings)

• Calories: ~450
• Fat: ~14g
• Carbohydrates: ~55g
• Protein: ~30g

Expert Tips

• For Extra Flavor: Let chicken marinate overnight.
• For a Lighter Option: Use cauliflower rice instead of regular rice.
• For More Heat: Add extra adobo sauce or a pinch of cayenne pepper.

FAQs

Can I make this ahead of time?
Yes! Store everything separately and assemble just before serving.

What’s the best rice to use?
Jasmine, basmati, or brown rice all work well.

Can I grill the chicken instead of pan-frying?
Yes! Grill over medium-high heat for 4-5 minutes per side.

Storing & Freezing

• Storing: Keep in airtight containers for up to 3 days.
• Freezing: Freeze marinated, uncooked chicken for up to 2 months.

Substitutions & Variations

• Vegetarian: Swap chicken for grilled tofu or chickpeas.
• Low-Carb: Use lettuce wraps instead of rice.
• Dairy-Free: Omit cheese or use a dairy-free alternative.

Honey Chipotle Chicken Rice Bowls

These **Honey Chipotle Chicken Rice Bowls** are the perfect blend of **sweet, smoky, and spicy flavors**, served over a bed of fluffy rice with fresh toppings.

Print Recipe Pin Recipe

Equipment

• - Large skillet or grill pan
• Mixing bowls
• Measuring cups and spoons
• - Cutting board and knife

Ingredients

  

• #### **For the Honey Chipotle Chicken**
• - 1 ½ lbs boneless skinless chicken thighs or breasts
• - 2 tablespoons olive oil
• - 2 tablespoons honey
• - 1-2 chipotle peppers in adobo finely chopped (adjust to spice preference)
• - 1 tablespoon adobo sauce from the chipotle can
• - 1 teaspoon smoked paprika
• - 1 teaspoon garlic powder
• - 1 teaspoon onion powder
• - ½ teaspoon salt
• - ½ teaspoon black pepper
• - Juice of 1 lime
• #### **For the Rice Bowls**
• - 2 cups cooked white or brown rice
• - ½ cup black beans drained and rinsed
• - ½ cup corn fresh, canned, or frozen
• - 1 avocado sliced
• - ½ cup cherry tomatoes halved
• - ¼ cup red onion diced
• - ¼ cup crumbled queso fresco or shredded cheddar optional
• - ¼ cup fresh cilantro chopped
• - Lime wedges for serving

Instructions

 

• #### **Step 1: Marinate the Chicken**
• In a bowl, mix **olive oil, honey, chipotle peppers, adobo sauce, paprika, garlic powder, onion powder, salt, and black pepper**. Add chicken and toss to coat. Let marinate for **15-30 minutes** (or overnight for deeper flavor).
• #### **Step 2: Cook the Chicken**
• Heat a skillet over **medium-high heat**. Cook chicken for **4-5 minutes per side**, until caramelized and fully cooked (internal temp **165°F/74°C**). Remove from heat and let rest for **5 minutes**, then slice.
• #### **Step 3: Assemble the Bowls**
• Divide **cooked rice** into bowls. Top with **black beans, corn, avocado, tomatoes, red onion, and sliced chicken**. Sprinkle with **queso fresco and fresh cilantro**.
• #### **Step 4: Serve & Enjoy**
• Drizzle with **extra lime juice** and serve warm!