These Honey Chipotle Chicken Rice Bowls combine the perfect balance of smoky, sweet, and spicy flavors. The tender chicken is marinated in a zesty chipotle honey sauce, then paired with a fluffy rice base and topped with fresh, vibrant ingredients. Whether you’re craving a quick weeknight dinner or a satisfying meal prep option, this dish is sure to hit the spot!
Why You’ll Love This Recipe
I love this recipe because it’s an easy, flavorful, and healthy way to enjoy a hearty meal. The honey chipotle marinade gives the chicken a smoky and slightly spicy kick, and the rice bowls are packed with delicious, fresh toppings. It’s customizable to suit any preferences—whether I opt for brown rice or cauliflower rice, or switch up the veggies, this dish never disappoints. Plus, it comes together in under 30 minutes, making it a perfect choice for busy nights or meal prepping for the week.
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon chipotle powder
2 tablespoons honey
1 teaspoon smoked paprika
½ teaspoon cumin
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
Juice of 1 lime
For the Rice Bowl:
2 cups cooked rice (white, brown, or cauliflower)
1 cup black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
½ cup cherry tomatoes, halved
1 avocado, sliced
¼ cup red onion, finely diced
¼ cup fresh cilantro, chopped
½ cup shredded cheese (optional)
Lime wedges for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a small bowl, mix together olive oil, honey, chipotle powder, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice.
Coat the chicken breasts evenly with the marinade and let sit for at least 15 minutes (or refrigerate for up to 2 hours for a deeper flavor).
Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5-6 minutes per side or until fully cooked (the internal temperature should reach 165°F). Remove from heat and let rest for 5 minutes before slicing.
While the chicken rests, divide the cooked rice between two serving bowls.
Top each bowl with the sliced chicken, black beans, corn, avocado, cherry tomatoes, red onion, cilantro, and cheese (if using).
Serve with lime wedges on the side and enjoy!
Servings and Timing
Servings: 2 servings
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Variations
Rice: Feel free to swap the rice for a different grain like quinoa or cauliflower rice for a low-carb option.
Vegetables: Add your favorite veggies such as bell peppers, cucumbers, or lettuce to give the bowls more crunch and color.
Protein: Swap the chicken for grilled shrimp, steak, or tofu if you’re looking for a different protein option.
Sauce: Add a drizzle of sour cream, ranch, or a spicy crema for extra creaminess.
Storage/Reheating
Storage: If you have leftovers, store the chicken and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat the chicken and rice in the microwave or in a skillet on the stove until warmed through. You can also add a splash of water or broth to the rice to help prevent it from drying out.
Related Recipes:
FAQs
Can I make this recipe ahead of time?
Yes! You can prep the chicken and marinate it up to 2 hours in advance. You can also cook the rice and assemble the bowls ahead of time, just store the components separately and assemble when ready to serve.
Can I use a different type of rice?
Absolutely! You can use any rice you prefer—white, brown, or even cauliflower rice for a low-carb version. I’ve also made this with quinoa for added protein.
Is this recipe spicy?
It has a mild to medium level of spice, thanks to the chipotle powder. If you prefer a milder flavor, feel free to reduce or omit the chipotle powder, and you can even add a dollop of sour cream to cool things down.
Can I use frozen corn?
Yes, frozen corn works just as well as fresh. Just thaw it before using, or heat it up for a few minutes in the microwave or a skillet before adding it to the bowl.
Can I substitute honey for something else?
If you prefer, you can substitute honey with maple syrup or agave nectar for a different sweetness profile. The flavor will still be delicious and balanced.
Conclusion
These Honey Chipotle Chicken Rice Bowls are an easy, customizable, and mouthwatering meal that’s perfect for any day of the week. The smoky chipotle marinade on the chicken paired with the fresh, vibrant toppings makes each bite a delightful combination of flavors. Whether you’re making it for dinner tonight or prepping it for the week, this dish will quickly become a favorite.
📖 Recipe:
Print
Honey Chipotle Chicken Rice Bowls
- Total Time: 30 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
These Honey Chipotle Chicken Rice Bowls are a delicious and healthy combination of smoky, sweet, and spicy flavors. The marinated chicken pairs perfectly with a fluffy rice base, black beans, fresh veggies, and avocado. This quick, customizable recipe is perfect for busy weeknights or meal prepping. Enjoy a balanced, vibrant meal that can be made in just 30 minutes.
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon chipotle powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon black pepper
Juice of 1 lime
For the Rice Bowl:
2 cups cooked rice (white, brown, or cauliflower)
1 cup black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1 avocado, sliced
½ cup cherry tomatoes, halved
¼ cup red onion, finely diced
¼ cup fresh cilantro, chopped
½ cup shredded cheese (optional)
Lime wedges for serving
Instructions
- In a small bowl, mix together olive oil, honey, chipotle powder, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice.
- Coat the chicken breasts evenly with the marinade and let sit for at least 15 minutes (or refrigerate for up to 2 hours for deeper flavor).
- Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5-6 minutes per side or until fully cooked (internal temperature should reach 165°F). Remove from heat and let rest for 5 minutes before slicing.
- While the chicken rests, divide the cooked rice between two bowls.
- Top each bowl with sliced chicken, black beans, corn, avocado, cherry tomatoes, red onion, cilantro, and cheese (if using).
- Serve with lime wedges on the side and enjoy!
Notes
Feel free to substitute rice with quinoa or cauliflower rice for a lower-carb option.
Add extra veggies like bell peppers, cucumbers, or lettuce for added crunch and freshness.
You can swap the chicken for other proteins like grilled shrimp, steak, or tofu.
For extra creaminess, drizzle with sour cream, ranch dressing, or a spicy crema.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilled/Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 servings
- Calories: 450 kcal
