Description
This Honey Chipotle Chicken Rice Bowl is a flavor-packed meal made with smoky-sweet marinated chicken, fluffy rice, fresh veggies, and creamy toppings. It’s the perfect healthy bowl recipe for lunch or dinner, loaded with bold Southwest-inspired flavors. Great for meal prep, this chipotle chicken rice bowl is customizable, nutritious, and incredibly satisfying.
Ingredients
- For the chicken marinade:
- 1½ lbs boneless, skinless chicken breasts or thighs
- 2 chipotle peppers in adobo sauce
- 2 tbsp honey
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp lime juice
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
- For the bowls:
- 2 cups cooked white or brown rice
- 1 cup black beans, rinsed and drained
- 1 cup corn (fresh, canned, or grilled)
- 1 cup cherry tomatoes or diced tomatoes
- 1 avocado, sliced or diced
- ¼ red onion, thinly sliced
- Fresh cilantro, chopped
- Lime wedges, for serving
- Optional: shredded cheese, sour cream, or chipotle-lime crema
Instructions
-
Blend chipotle peppers, honey, olive oil, garlic, lime juice, salt, pepper, and smoked paprika into a smooth marinade.
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Pour marinade over chicken and refrigerate for at least 30 minutes, up to overnight.
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Heat a skillet or grill pan over medium-high heat. Cook marinated chicken for 6–7 minutes per side or until fully cooked. Rest before slicing.
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Build bowls with a base of rice, then layer on black beans, corn, tomatoes, avocado, and red onion.
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Add sliced chicken, sprinkle with cilantro, and finish with a squeeze of lime.
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Top with cheese, sour cream, or chipotle-lime crema if desired.
Notes
- Swap rice with quinoa, cauliflower rice, or salad greens for low-carb options.
- Add shredded lettuce or crushed tortilla chips for crunch.
- Use grilled tofu or roasted chickpeas for a vegetarian alternative.
- Mix chopped cilantro or lime zest into rice for extra flavor.
- Store components separately and assemble fresh for best texture.
