Honey Chipotle Chicken Rice Bowls (Print-Friendly Version)
Sweet, smoky chicken over brown rice with beans, tomatoes, avocado, and zesty lime. Perfect for quick, healthful meals.
# What You’ll Need to Make This:
→ Main
01 -
450g boneless, skinless chicken thighs
02 -
2 tablespoons honey
03 -
2 tablespoons chipotle peppers in adobo sauce, minced
04 -
1 tablespoon olive oil
05 -
Juice of 1 lime
06 -
1 teaspoon garlic powder
07 -
1 teaspoon ground cumin
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
→ Bowls
10 -
2 cups cooked brown rice
11 -
425g black beans, rinsed and drained
12 -
1 cup corn, fresh or frozen
13 -
1 avocado, diced
14 -
1 cup cherry tomatoes, halved
15 -
Fresh cilantro, for garnish
16 -
Lime wedges, for serving
# How to Prepare:
01 -
In a large mixing bowl, whisk together honey, minced chipotle peppers, olive oil, lime juice, garlic powder, cumin, salt, and black pepper until fully combined.
02 -
Add chicken thighs to the bowl, ensuring each piece is thoroughly coated with marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours to intensify flavor.
03 -
Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, allowing excess to drip off. Grill for 6–7 minutes per side until the internal temperature reaches 75°C and chicken is well charred.
04 -
Remove grilled chicken from heat and let it rest for 5 minutes, then slice into strips.
05 -
Arrange cooked brown rice as the base in serving bowls. Top with black beans, corn, diced avocado, cherry tomatoes, and sliced grilled chicken.
06 -
Drizzle any remaining marinade over the bowl. Garnish with fresh cilantro and add lime wedges before serving.
# Extra Tips:
01 -
For maximum flavor, marinate the chicken thighs for up to 2 hours. Leftover bowls can be refrigerated for meal prep up to 3 days.