Name: Honey Chipotle Chicken Rice Bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 cups cooked rice (jasmine or basmati), warm; 1 tbsp olive oil for finishing (optional); 1 lb boneless, skinless chicken thighs or breasts, sliced into strips; 2 tbsp honey, room temperature; 2 tbsp adobo sauce from canned chipotles, plus 1 minced chipotle; 1 tbsp soy sauce (or tamari for gluten-free); 1 tsp smoked paprika; 1 tbsp neutral oil (grapeseed or canola) for searing; 1 cup corn kernels, fresh or thawed if frozen; 1 cup cherry tomatoes, halved; 1 small avocado, sliced; 1/4 cup red onion, finely diced; 2 tbsp cilantro, finely chopped; Lime wedges for finishing; Salt and freshly ground black pepper to taste; 2 tbsp Greek yogurt or sour cream (optional); 1 tsp honey for drizzle; Toasted sesame seeds or microgreens for finishing

Description

A perfect blend of sweet honey, smoky chipotle, and bright lime creates a delicious chicken rice bowl with contrasting textures and flavors.

Ingredients

Scale

2 cups cooked rice (jasmine or basmati), warm
1 tbsp olive oil for finishing (optional)
1 lb boneless, skinless chicken thighs or breasts, sliced into strips
2 tbsp honey, room temperature
2 tbsp adobo sauce from canned chipotles, plus 1 minced chipotle
1 tbsp soy sauce (or tamari for gluten-free)
1 tsp smoked paprika
1 tbsp neutral oil (grapeseed or canola) for searing
1 cup corn kernels, fresh or thawed if frozen
1 cup cherry tomatoes, halved
1 small avocado, sliced
1/4 cup red onion, finely diced
2 tbsp cilantro, finely chopped
Lime wedges for finishing
Salt and freshly ground black pepper to taste
2 tbsp Greek yogurt or sour cream (optional)
1 tsp honey for drizzle
Toasted sesame seeds or microgreens for finishing

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Instructions

Marinate the chicken by combining honey, adobo sauce, soy sauce, smoked paprika, and a pinch of salt. Add sliced chicken, toss to coat, and let rest for 10–20 minutes.
Prepare rice per package instructions, fluffing with a fork and keeping covered.
Heat neutral oil in a skillet over medium-high heat. Sear chicken until deeply browned on one side (2–3 minutes), then flip and cook through (another 2–3 minutes).
Add any unused marinade to the pan and cook until it reduces to a glossy glaze (1–2 minutes).
Warm corn in a skillet until blistered, toss tomatoes and red onion with salt, and slice the avocado.
Spoon warm rice into bowls, add blistered corn and tomatoes, place glazed chicken on top, and finish with avocado, cilantro, a dollop of yogurt, drizzle of honey, sesame seeds, and a lime wedge.

Notes

Balance heat by starting with 1 tablespoon of adobo sauce and adjusting to taste. Store components separately for best texture.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Searing
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 10g
Sodium: 500mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 25g
Cholesterol: 80mg