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Honey Chipotle Chicken Rice Bowls

Savory Honey Chipotle Chicken Rice Bowls You'll Love

Enjoy these Honey Chipotle Chicken Rice Bowls, a vibrant celebration of flavor perfect for easy meal prep.
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Prep Time 20 minutes
Cook Time 30 minutes
Marination Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 bowls
Course: dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 2 tablespoons Olive Oil Substitute with avocado oil for a different flavor profile.
  • 2 tablespoons Chipotle Peppers and Adobo Sauce Use less for milder flavor or substitute with smoked paprika.
  • 2 tablespoons Lime Juice Fresh lime juice is preferred.
  • 2 tablespoons Honey Agave syrup can be used as a vegan alternative.
  • 1 teaspoon Garlic Powder Fresh minced garlic can substitute for a stronger taste.
  • 1 teaspoon Ground Cumin Coriander can be used for a lighter, citrusy note.
  • ¼ cup Cilantro If not available, parsley or green onions can be alternatives.
For the Rice Bowl
  • 2 pounds Chicken Breasts Chicken thighs can be used for juiciness.
  • 2 cups Rice Substitute with quinoa for a gluten-free option.
For the Avocado Corn Salsa
  • 1 cup Corn Canned or frozen corn is acceptable; roast for added sweetness.
  • 1 medium Avocado Substitute with pumpkin or a vegan cheese if avoiding avocados.
  • 1 medium Jalapeño Omit for a milder dish or substitute with bell peppers.
  • ½ cup Queso Fresco Replace with feta or skip for a dairy-free version.

Equipment

  • bowl
  • grill
  • skillet
  • mixing bowl

Method
 

Marinating and Cooking
  1. In a bowl, whisk together olive oil, chipotle peppers, adobo sauce, lime juice, honey, garlic powder, cumin, and cilantro until combined. Season with salt and pepper, add chicken, cover, and refrigerate for at least 1 hour.
  2. Preheat the grill or skillet to medium-high. Add marinated chicken and cook for about 5-6 minutes per side until it reaches 165°F. Let rest before slicing.
  3. In a mixing bowl, combine corn, diced avocado, jalapeño, lime juice, and cilantro. Season with salt and pepper, and mix gently.
  4. Cook rice according to package instructions; typically, boil water, add rice, cover, and simmer for 18-20 minutes.
  5. To assemble, layer rice in each bowl, top with sliced chicken, and add avocado corn salsa. Sprinkle with queso fresco and garnish with lime wedges and cilantro.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 65gProtein: 40gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 7gSugar: 10gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Marinate the chicken for at least 1 hour, preferably 4 hours. Use fresh lime juice and store leftovers properly for best results.

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