Description

These honey chipotle chicken rice bowls are a quick, healthy, and flavor-packed lunch option featuring smoky-sweet chicken, fluffy rice, and customizable fresh toppings. Perfect for meal prep or busy weekdays, this recipe is nourishing, satisfying, and easy to adapt for various diets.

Ingredients

Scale

1 lb (450g) boneless, skinless chicken breasts or thighs
2 tbsp olive oil
Salt and black pepper, to taste
2 tbsp honey (or agave/maple syrup for vegan)
2–3 tbsp chipotle peppers in adobo sauce, chopped
2 tbsp lime juice (fresh preferred)
3 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp ground cumin
2 cups cooked rice (white, brown, jasmine, or basmati; about 1 cup uncooked/185g)
1/4 tsp salt (for rice)
1 cup shredded lettuce or baby spinach
1/2 cup cherry tomatoes, halved
1/2 cup corn kernels (fresh, canned, or thawed from frozen)
1/2 cup black beans, drained and rinsed
1 small avocado, sliced
1/4 cup red onion, thinly sliced
Fresh cilantro, chopped
Lime wedges, for serving

Instructions

In a small bowl, whisk together honey, chopped chipotle peppers in adobo, lime juice, minced garlic, smoked paprika, cumin, salt, and black pepper to make the marinade.
Place chicken breasts or thighs in a large bowl. Pour the marinade over the chicken, toss to coat, and cover. Marinate in the fridge for at least 15 minutes (up to 2 hours for deeper flavor).
While the chicken marinates, cook the rice according to package directions. Fluff with a fork and season with salt. Set aside, covered.
Prepare the toppings: wash and slice lettuce or spinach, halve cherry tomatoes, drain and rinse black beans, thaw or cook corn, thinly slice red onion, chop cilantro, and slice avocado.
Heat olive oil in a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 6-7 minutes per side, until caramelized and cooked through (internal temp should reach 165°F/74°C). Lower heat if marinade starts to burn.
Let the cooked chicken rest for 5 minutes, then slice into bite-sized strips or cubes.
Divide cooked rice between two bowls. Top with sliced chicken, lettuce or spinach, tomatoes, corn, black beans, avocado, onions, and cilantro.
Squeeze fresh lime juice over the bowls and drizzle with extra honey or reserved marinade if desired.
Serve immediately while warm, with extra lime wedges on the side.

Notes

For a vegan version, use tofu or tempeh and swap honey for agave or maple syrup. For low-carb, substitute cauliflower rice. Marinate chicken longer for deeper flavor. Double the marinade for extra sauce. Adjust chipotle for spice preference. Store components separately for meal prep and assemble just before eating.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bowl (1/2 recipe)
Calories: 480
Sugar: 10
Sodium: 600
Fat: 11
Saturated Fat: 2
Carbohydrates: 55
Fiber: 7
Protein: 35

Keywords: honey chipotle chicken, rice bowl, healthy lunch, meal prep, gluten-free, easy chicken recipe, Mexican bowl, spicy chicken, customizable bowl, high protein