Honey Chipotle Chicken Rice Bowls
A delightful blend of sweet and spicy flavors featuring tender chicken coated in a smoky chipotle honey glaze, served atop fluffy rice with various vibrant toppings.
Ingredients
For the Chicken and Marinade
- 1 lb boneless, skinless chicken thighs or breasts Thighs for juiciness, breasts for a lighter option.
- 1/4 cup honey
- 2 tablespoons chipotle peppers in adobo sauce, minced Adjust according to spice tolerance.
- 1 tablespoon olive oil
For the Bowls
- 2 cups cooked rice (white, brown, or jasmine) Use day-old rice for ease.
- 1 cup corn (fresh or frozen) Warm if necessary.
- 1 whole avocado, sliced
- 1/4 cup fresh cilantro, chopped
Optional Toppings
- to taste diced tomatoes, lime wedges, and sour cream
Instructions
Marinate the Chicken
- In a mixing bowl, combine honey, minced chipotle peppers, olive oil, salt, and pepper. Add the chicken and coat well. Let it marinate for at least 15 minutes.
Cook the Rice
- While the chicken is marinating, cook your rice according to package instructions. Set aside when done.
Cook the Chicken
- Heat a large skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until fully cooked and golden brown.
Prepare Toppings
- Chop the cilantro, slice the avocado, and warm the corn if necessary.
Assemble the Bowls
- Place a generous scoop of rice in each bowl, top with sliced chicken, corn, avocado, and cilantro. Add any optional toppings you like.
Serve and Enjoy
- Dive into your flavorful Honey Chipotle Chicken Rice Bowl, and enjoy a delightful meal!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave for 1-2 minutes, or freeze for 1-2 months. Thaw in the refrigerator before reheating.