Honey Chipotle Chicken Bowls
These flavorful bowls are packed with smoky chipotle and sweet honey chicken, perfect for a satisfying and customizable meal.
Ingredients:
- For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs (or a mix)
- 1/4 cup olive oil
- 2-3 chipotle peppers in adobo sauce (depending on desired spice level), chopped
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- For the Bowls:
- 2 cups cooked rice (white, brown, cauliflower, quinoa – your choice!)
- 1 can (15 oz) black beans, rinsed and drained
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled queso fresco or cotija cheese (optional)
- Cilantro, chopped, for garnish
- Lime wedges, for serving
- Optional Additions:
- Chopped red onion
- Diced bell peppers
- Corn salsa
- Guacamole
Cooking Guide:
- Marinate the Chicken: In a bowl, whisk together olive oil, chipotle peppers, honey, lime juice, cumin, chili powder, garlic powder, smoked paprika (if using), salt, and pepper. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- Cook the Chicken: Heat a large skillet over medium-high heat. Remove chicken from marinade (discard marinade) and cook for 5-7 minutes per side, or until cooked through. Let chicken rest for a few minutes before slicing or shredding.
- Assemble the Bowls: Divide cooked rice among bowls. Top with sliced chicken, black beans, avocado, cherry tomatoes, cheese (if using), and cilantro. Drizzle with any remaining pan juices from the chicken for extra flavor.
- Serve: Add a squeeze of lime wedge and enjoy!
Tips:
- Adjust the Spice Level: Start with 2 chipotle peppers and add more to taste for a spicier kick.
- Chicken Options: Boneless, skinless chicken thighs will cook up juicier than breasts. You can also use chicken tenders for a quicker cook time.
- Veggie Variations: Add chopped red onion, diced bell peppers, or your favorite fajita veggies for extra color and flavor.
- Leftovers: Store leftover chicken and bowl components in separate airtight containers in the refrigerator for up to 3 days.
- Make it a Meal Prep: Cook a double batch of chicken and rice on the weekend to have ready-to-assemble bowls throughout the week.
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