Description
These Honey Chipotle Chicken Rice Bowls are what dinner dreams are made of – sticky-sweet, smoky and completely addictive. Trust me, you’ll want to lick the plate clean.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs
- 3 tablespoons (45ml) olive oil
- 3 tablespoons (45ml) honey
- 2 tablespoons (30ml) chipotle peppers in adobo sauce, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon (15ml) lime juice
- 1 teaspoon (5g) ground cumin
- ½ teaspoon salt
- 2 cups (370g) long-grain white rice
- 3½ cups (830ml) chicken broth
- 1 tablespoon (15ml) vegetable oil
- ½ teaspoon salt
- ¼ cup (4g) fresh cilantro, chopped
- 1 lime, juiced
- 1 avocado, sliced
- 1 cup (150g) black beans, rinsed and drained
- 1 cup (150g) corn kernels
- ½ cup (120g) sour cream
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Mix olive oil, honey, chopped chipotle peppers, garlic, lime juice, cumin, and salt in a bowl to create marinade.
- Place chicken thighs in a bag or dish, cover with marinade, and refrigerate for 30 minutes to 4 hours.
- Rinse rice until water runs clear. Heat vegetable oil in a saucepan, toast rice for 1-2 minutes, add broth and salt, bring to boil, then reduce heat and simmer covered for 15-18 minutes.
- Remove rice from heat, rest covered for 10 minutes, then fluff and stir in lime juice and cilantro.
- Cook marinated chicken in a hot skillet for 5-7 minutes per side until caramelized and internal temperature reaches 165°F (74°C).
- Rest chicken for 5 minutes, then slice into strips.
- Assemble bowls with rice, chicken strips, black beans, corn, avocado slices, sour cream, and cilantro.
- Serve with lime wedges.