Honey Chipotle Chicken Rice Bowl

In recent years, rice bowls have surged in popularity across various culinary landscapes, becoming a staple in both casual dining establishments and home kitchens alike. Their versatility allows for endless combinations of ingredients, making them the ultimate canvas for creativity. Whether you're craving something hearty or light, rice bowls can cater to every palate, incorporating flavors from around the globe. One standout recipe that exemplifies this trend is the Sweet & Spicy Honey Chipotle Chicken Rice Bowl. This dish marries the rich, smoky essence of chipotle peppers with the natural sweetness of honey, creating a symphony of flavors that dance on the taste buds.

Honey Chipotle Chicken Rice Bowl

Discover the perfect balance of sweet and spicy with this Sweet & Spicy Honey Chipotle Chicken Rice Bowl! This mouthwatering dish features marinated chicken thighs grilled to perfection, served over fluffy jasmine rice, and topped with fresh veggies like avocado and cherry tomatoes. Whether you're meal-prepping or hosting a dinner, this versatile rice bowl is sure to impress. Dive into a flavorful experience that combines smoky chipotle, natural honey sweetness, and nutritious ingredients for a deliciously satisfying meal any day of the week.

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Ingredients

For the Chicken Marinade:

1 lb (450g) boneless, skinless chicken thighs

3 tablespoons honey

2 tablespoons adobo sauce (from canned chipotle peppers)

1 tablespoon soy sauce

1 tablespoon lime juice

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

For the Rice Bowl:

1 cup jasmine rice

2 cups chicken broth (or water)

1 can black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 ripe avocado, sliced

1 cup cherry tomatoes, halved

1/4 cup red onion, diced

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Marinate the Chicken:

- In a bowl, whisk together honey, adobo sauce, soy sauce, lime juice, minced garlic, ground cumin, smoked paprika, salt, and pepper.

- Add the chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for maximum flavor).

Cook the Rice:

- In a medium saucepan, combine jasmine rice and chicken broth (or water). Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until liquid is absorbed.

- Remove from heat and let it sit, covered, for 5 minutes. Then fluff the rice with a fork.

Cook the Chicken:

- Heat a grill or skillet over medium-high heat. Remove the chicken from the marinade (discard any remaining marinade).

- Cook the chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (75°C). Let rest for a few minutes before slicing.

Assemble the Rice Bowl:

- In individual bowls, layer the cooked rice, black beans, corn, sliced chicken, avocado, cherry tomatoes, and red onion.

- Garnish with fresh cilantro and serve with lime wedges on the side.

Enjoy:

- Drizzle with extra honey or an additional squeeze of lime if desired. Mix all the ingredients together and savor the flavor explosion!

Prep Time, Total Time, Servings:

30 min | 1 hr | 4 servings