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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.
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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!