Honey Chipotle Chicken Bowls (Print Version)
# Ingredients:
→ For the Chicken
01 -
1 lb chicken breast, diced
02 -
2 tablespoons olive oil
03 -
1/4 cup honey
04 -
2 tablespoons chipotle peppers in adobo sauce, chopped
05 -
2 tablespoons lime juice, freshly squeezed
06 -
2 cloves garlic, minced
07 -
Salt and pepper to taste
→ For the Rice Bowls
08 -
2 cups cooked rice (white or brown)
09 -
1 cup black beans, drained and rinsed
10 -
1 cup corn kernels (fresh, frozen, or canned)
11 -
1/2 cup cherry tomatoes, halved
12 -
1/4 cup red onion, finely chopped
13 -
1 avocado, sliced
14 -
2 tablespoons fresh cilantro, chopped (for garnish)
15 -
Lime wedges (for serving)
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Add diced chicken and spread evenly for searing. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Season with salt and pepper during cooking.
02 -
In a small bowl, whisk together honey, chopped chipotle peppers in adobo, lime juice, and minced garlic. Once the chicken is browned, pour the sauce over the chicken in the skillet. Stir to coat evenly. Simmer for 3-5 minutes until the sauce thickens and caramelizes.
03 -
Ensure the rice is cooked and ready. Divide the rice into serving bowls. Top each bowl with black beans, corn kernels, cherry tomatoes, red onion, and avocado slices.
04 -
Add the cooked honey chipotle chicken on top of the rice and vegetables in each bowl. Garnish with freshly chopped cilantro and serve with a lime wedge for added freshness.
# Notes:
01 -
The chicken can be prepared in advance and refrigerated for up to 3 days for quick assembly later.
02 -
This dish is highly adaptable. Mix and match toppings based on availability or preference.