Name: Honey Chipotle Chicken Bowls Recipe
Ingredients: 1½ pounds (680g) boneless, skinless chicken breasts or thighs; 3 tablespoons (45ml) olive oil; ¼ cup (60ml) honey; 2-3 chipotle peppers in adobo sauce, finely chopped; 2 tablespoons adobo sauce from the can; 3 cloves garlic, minced; 1 tablespoon lime juice; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon salt; ¼ teaspoon black pepper; 2 cups (370g) uncooked rice (white, brown, or cauliflower rice); 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 medium red onion, sliced; 1 tablespoon olive oil (for roasting vegetables); 1 can (15oz/425g) black beans, drained and rinsed; 1 cup (175g) corn kernels (fresh, frozen, or canned); 1 avocado, sliced; ½ cup fresh cilantro, chopped; Lime wedges for serving

Description

Skip the boring chicken dinner routine! These Honey Chipotle Chicken Bowls pack a perfect sweet-heat punch that’ll make your taste buds dance and your family ask for seconds.

Ingredients

Scale

1½ pounds (680g) boneless, skinless chicken breasts or thighs
3 tablespoons (45ml) olive oil
¼ cup (60ml) honey
2–3 chipotle peppers in adobo sauce, finely chopped
2 tablespoons adobo sauce from the can
3 cloves garlic, minced
1 tablespoon lime juice
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
2 cups (370g) uncooked rice (white, brown, or cauliflower rice)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium red onion, sliced
1 tablespoon olive oil (for roasting vegetables)
1 can (15oz/425g) black beans, drained and rinsed
1 cup (175g) corn kernels (fresh, frozen, or canned)
1 avocado, sliced
½ cup fresh cilantro, chopped
Lime wedges for serving

Instructions

Whisk together olive oil, honey, chopped chipotle peppers, adobo sauce, minced garlic, lime juice, cumin, smoked paprika, salt, and black pepper in a bowl. Reserve ¼ cup of marinade for later.
Place chicken in a shallow dish or bag and pour remaining marinade over it. Ensure chicken is well-coated and let marinate for 30 minutes at room temperature (or up to 4 hours refrigerated).
Cook rice according to package instructions, preferably using broth instead of water for extra flavor.
Preheat oven to 425°F (220°C). Toss sliced peppers and onion with olive oil, salt, and a sprinkle of cumin and paprika on a baking sheet. Roast for 15-20 minutes until edges begin to char.
Heat a large skillet over medium-high heat. Remove chicken from marinade (reserve it) and cook for 5-7 minutes per side until internal temperature reaches 165°F (74°C) for breasts or 175°F (79°C) for thighs.
Transfer chicken to a cutting board to rest for 5 minutes. Pour reserved and remaining marinade into the hot skillet and simmer for 2-3 minutes until thickened.
Slice the rested chicken. Divide rice among four bowls and top with chicken, roasted vegetables, black beans, corn, and avocado slices.
Drizzle with the reduced honey chipotle sauce, sprinkle with fresh cilantro, and serve with lime wedges.