Honey Chipotle Chicken Rice Bowls for a Flavor-Packed Meal
A Tex-Mex inspired bowl with smoky chipotle, sweet honey, and zesty lime. Tender chicken layered over rice filled with black beans, corn, and tomatoes, finished with avocado and cilantro for a restaurant-quality weeknight meal ready in 25 minutes.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: One-Pan Skillet
- Cuisine: Tex-Mex
Ingredients
2 boneless, skinless chicken breasts
1/4 cup honey
1 tablespoon chipotle in adobo
1 teaspoon ground cumin
1/4 cup olive oil
2 cups cooked rice
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) corn, drained
1 cup diced tomatoes
1/2 cup chopped red onion
2 tablespoons lime juice
1 medium avocado, sliced
1/4 cup chopped cilantro
Instructions
Preheat oven to 350°F if using baking (optional)
In a small bowl, mix honey, chipotle, ground cumin, and half the olive oil to make the glaze
Heat remaining olive oil in a skillet, season chicken with salt and pepper, and cook 4-5 minutes per side until golden
Brush glaze over chicken during last 2 minutes of cooking; let rest
In the skillet, cook rice with red onion, black beans, corn, and diced tomatoes for 15 minutes
Add lime juice and toss until warm
Divide rice into bowls, top with chicken, avocado slices, and fresh cilantro
Notes
For extra moisture, use chicken thighs instead of breasts
Customize heat by adjusting chipotle quantity
Use cooked cauliflower instead of rice for a low-carb version
Store leftovers in fridge for 3-4 days
Find it online: https://cookingwithramsay.com/honey-chipotle-chicken-rice-bowls/