Description
A delicious and spicy Honey Chipotle Chicken Rice Bowl that combines marinated chicken thighs with rice, corn, black beans, and fresh toppings.
Ingredients
Scale
- 2 cups cooked white rice
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup honey
- 2 tablespoons chipotle sauce (adjust to taste)
- 1 tablespoon lime juice
- 1 cup corn (canned or frozen)
- 1 cup black beans (canned, rinsed and drained)
- 1 avocado, sliced
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- In a large bowl, combine honey, chipotle sauce, lime juice, salt, pepper, garlic powder, and onion powder. Add the chicken thighs and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
- Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade, letting excess drip off, and add to the skillet. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and has a nice char.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
- In the same skillet, add corn and black beans, cooking until heated through, about 3-4 minutes.
- To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with sliced chicken, corn, black beans, avocado, diced tomatoes, and cilantro.
- Serve with lime wedges on the side for an extra burst of flavor.
Notes
- For a spicier kick, add more chipotle sauce or diced jalapeños.
- Substitute quinoa or cauliflower rice for a lower-carb option.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 20g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 100mg