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Easy Sweet & Spicy Honey Chipotle Chicken Rice Bowls

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These sweet & spicy honey chipotle chicken rice bowls are a quick and easy weeknight dinner that comes together in about 30 minutes. The smoky heat from chipotle peppers is balanced by sticky-sweet honey, creating a glossy sauce that coats every grain of rice and piece of chicken.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2 large breasts)
  • 3 tablespoons honey
  • 2 tablespoons chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce (from the chipotle can)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups cooked white rice (jasmine or long-grain)
  • 1 tablespoon butter
  • ½ teaspoon salt (for rice)
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 avocado, sliced
  • ¼ cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • Optional: sour cream or Greek yogurt
  • Optional: pickled red onions

Instructions

  1. Start the rice first. Rinse 1 cup of jasmine rice under cold water until the water runs clear. Add it to a medium saucepan with 1¾ cups water and ½ teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and stir in 1 tablespoon of butter. Set aside.
  2. While the rice cooks, make the marinade. In a small bowl, whisk together 3 tablespoons honey, 2 tablespoons minced chipotle peppers (plus 1 tablespoon adobo sauce), 2 minced garlic cloves, 1 tablespoon olive oil, 1 teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Taste it—you should get a nice balance of sweet and spicy. If you want more heat, add another teaspoon of adobo sauce.
  3. Prep the chicken. Place your 1.5 lbs of chicken breasts on a cutting board. If they’re thick, slice them horizontally to create two thinner cutlets. This helps them cook evenly and faster. Pat them dry with paper towels. Place the chicken in a shallow dish and pour the marinade over it, turning to coat each piece. Let it sit for at least 5 minutes (or up to 30 minutes if you have time).
  4. Cook the chicken. Heat your large skillet over medium-high heat. Add a drizzle of olive oil. Once the oil is shimmering, add the chicken breasts in a single layer (don’t overcrowd the pan—cook in batches if needed). Sear for 4-5 minutes on the first side until deeply golden brown. Flip and cook for another 4-5 minutes, until the internal temperature reaches 165°F. The honey will caramelize and create a gorgeous sticky crust.
  5. Let the chicken rest. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This keeps it juicy. While it rests, you can warm the black beans and corn in the same skillet for 2 minutes, just to take the chill off.
  6. Slice the chicken. Cut the rested chicken against the grain into strips or bite-sized chunks. Don’t skip this step—slicing against the grain makes the chicken more tender to eat.
  7. Assemble the bowls. Divide the buttered rice between serving bowls. Top with sliced chicken, black beans, corn, and sliced avocado. Sprinkle with fresh cilantro and add a generous squeeze of lime juice. If you want extra creaminess, add a dollop of sour cream or Greek yogurt.

Notes

Don’t rush the sear; wait until the chicken releases naturally from the pan. Watch the heat as honey burns quickly. Use a meat thermometer to avoid overcooking chicken. For extra sauce, deglaze the pan with a splash of chicken broth after cooking. The flavors deepen overnight, making leftovers even better.

Nutrition

Keywords: honey chipotle chicken, chicken rice bowls, sweet and spicy chicken, easy weeknight dinner, meal prep chicken

Find it online: https://chloeplate.com/easy-sweet-and-spicy-honey-chipotle-chicken-rice-bowls/