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Delicious Honey Chipotle Chicken Bowl with vibrant vegetables and rice

Honey Chipotle Chicken Bowls

These Honey Chipotle Chicken Bowls are a delicious combination of sweet and smoky flavors, perfect for a comforting weeknight dinner.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 2-3 peppers chipotle peppers in adobo sauce, minced
  • 2 tablespoons adobo sauce
  • 1/4 cup honey
  • 2 tablespoons olive oil (for marinade)
  • 2 cloves garlic, minced
  • 1 lime juiced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
For the Rice
  • 2 cups uncooked long-grain white rice
  • 3.5 cups water or chicken broth
  • 1 tablespoon olive oil or unsalted butter
  • 1/2 teaspoon salt (for rice)
  • 1/4 cup fresh cilantro, finely chopped
  • 1 lime juiced and zested
For the Black Beans
  • 2 cans black beans, rinsed and drained (15-ounce each)
  • 1 tablespoon olive oil (for beans)
  • 1/2 small red onion, finely diced
  • 1 clove garlic, minced (for beans)
  • 1/2 teaspoon ground cumin (for beans)
  • 1/4 teaspoon chili powder
  • Pinch of cayenne pepper (optional, for beans)
  • Salt and freshly ground black pepper to taste (for beans)
For the Corn Salsa
  • 2 cups fresh or frozen corn kernels, thawed and drained
  • 1/2 red bell pepper, finely diced
  • 1/4 red onion, finely diced (for salsa)
  • 1/4 cup fresh cilantro, chopped (for salsa)
  • 1/2 jalapeño seeded and minced (optional)
  • 1 lime juiced (for salsa)
  • Salt and freshly ground black pepper to taste (for salsa)
For the Avocado Drizzle
  • 1 large ripe avocado
  • 1/4 cup plain Greek yogurt or sour cream
  • 2 tablespoons fresh lime juice (for drizzle)
  • 1/4 cup fresh cilantro leaves (for drizzle)
  • 1-2 tablespoons cold water
  • Salt to taste (for drizzle)
Optional Toppings
  • Shredded Monterey Jack or crumbled cotija cheese
  • Pickled red onions
  • Extra fresh cilantro, for garnish
  • Your favorite hot sauce

Method
 

Preparation
  1. Cut 2 lbs chicken into 1-inch pieces. In a bowl, whisk 2-3 minced chipotle peppers, 2 tbsp adobo sauce, 1/4 cup honey, 2 tbsp olive oil, 2 minced garlic cloves, juice of 1 lime, 1 tsp cumin, 1/2 tsp smoked paprika, optional 1/4 tsp cayenne, salt, and pepper. Add chicken, toss to coat, and refrigerate for at least 30 minutes, or up to 4 hours.
Cooking Chicken
  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook marinated chicken in batches for 4-6 minutes per side, until golden brown, caramelized, and cooked through (165°F/74°C). Remove and set aside, keeping warm.
Cooking Cilantro Lime Rice
  1. Rinse 2 cups rice under cold water until clear. In a medium saucepan, heat 1 tbsp olive oil/butter. Sauté rice for 1-2 minutes. Pour in 3.5 cups water/broth and 1/2 tsp salt; bring to a boil. Reduce heat to low, cover tightly, and simmer for 15-18 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork. Stir in 1/4 cup chopped cilantro, juice, and zest of 1 lime.
Preparing Spicy Black Beans
  1. In a small saucepan, heat 1 tbsp olive oil. Sauté 1/2 diced red onion for 3-4 minutes, then add 1 minced garlic clove and cook for 1 minute until fragrant. Stir in 1/2 tsp cumin, 1/4 tsp chili powder, and optional pinch cayenne; cook 30 seconds. Add 2 cans rinsed black beans. Add about 1/4 cup water or vegetable broth if mixture seems dry. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until heated through. Season with salt and pepper.
Making Fresh Corn Salsa
  1. In a medium bowl, combine 2 cups corn kernels, 1/2 diced red bell pepper, 1/4 diced red onion, 1/4 cup chopped cilantro, and optional 1/2 minced jalapeño. Squeeze in juice of 1 lime. Season with salt and pepper. Toss gently and let sit for at least 10 minutes for flavors to marry.
Creating Creamy Avocado Drizzle
  1. Scoop 1 ripe avocado flesh into a blender or food processor. Add 1/4 cup plain Greek yogurt/sour cream, 2 tbsp lime juice, 1/4 cup cilantro leaves, and a pinch of salt. Blend, slowly adding 1-2 tbsp cold water until smooth, creamy, and pourable. Taste and adjust lime or salt as needed.
Assembling Bowls
  1. Build your bowls starting with a generous base of cilantro lime rice. Add a hearty portion of spicy black beans and the cooked honey chipotle chicken. Layer on the fresh corn salsa, then drizzle generously with the creamy avocado sauce. Top with optional shredded cheese, pickled red onions, extra cilantro, or your favorite hot sauce. Serve immediately.

Notes

Trader Joe’s has a wickedly good jarred chipotle (save money, skip the pretension), and if you want to splurge on honey, go wild — but that mid-tier supermarket honey will also sing if you give it lime and smoke.