I’m excited to share my Honey Chipotle Chicken Bowl, packed with grilled chicken, creamy avocado, roasted veggies, and a sweet heat chipotle glaze, a high protein, clean meal that fits right into Avocado Dinners.

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I love these Honey Chipotle Chicken Bowls. I cant explain why they hook me, maybe the sticky honey glaze meeting charred boneless skinless chicken breasts, or just the way heat and sweet play off each other.

Theyre built like a power bowl but with a sneaky spicy kick so you actually want leftovers. It’s the kind of Yum Yum Bowl Recipe you pack for work when you need a Healthy On The Go Dinner that still feels like real food, not rabbit food.

Trust me, you’ll be curious to see what else I toss in without losing that bold punch.

Ingredients

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Chicken breasts: Lean protein, builds muscle, low carb; keeps bowls filling and satisfying
Chipotle peppers in adobo: Smoky heat, adds depth and spice, small carbs; use sparingly
Honey: Natural sweetener, quick carbs, balances heat; not low calorie tho
Rice: Starchy carbs for energy, pairs well with beans for complete protein
Black beans: Fiber and plant protein, very filling, helps digestion and balance carbs
Avocado: Healthy fats, creamy mouthfeel, keeps you full; adds richness
Lime: Bright acid, makes flavors pop, adds vitamin C and brightness
Greek yogurt (crema): Protein rich, tangy cream, cools spicy bites and adds creaminess
Cilantro: Fresh herb, bright notes, adds freshness; some people dislike it’s taste

Ingredient Quantities

1 1/2 lb boneless skinless chicken breasts

2 chipotle peppers in adobo plus 2 tablespoons adobo sauce

1/4 cup honey

2 tablespoons olive oil

2 tablespoons fresh lime juice

3 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 cup long grain white rice

1 1/2 cups water or low sodium chicken broth

1 (15 ounce) can black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

2 medium bell peppers

1 small red onion

1 to 2 ripe avocados

1 cup cherry tomatoes

1/4 cup cilantro

1 lime

1/2 cup crumbled queso fresco or feta (optional)

1/3 cup Greek yogurt or sour cream (optional, for crema)

How to Make this

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1. Rinse 1 cup long grain rice until water runs clear, combine with 1 1/2 cups water or low sodium chicken broth and a pinch of salt, bring to a boil, lower heat to a simmer, cover and cook about 18 minutes then fluff with a fork.

2. Make the chipotle honey sauce: blend 2 chipotle peppers in adobo plus 2 tablespoons adobo sauce, 1/4 cup honey, 2 tablespoons olive oil, 2 tablespoons fresh lime juice, 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until smooth; reserve 2 tablespoons for glazing.

3. Pat 1 1/2 lb boneless skinless chicken breasts dry, place in a shallow dish or zip bag and pour most of the sauce over them (save the reserved glaze), massage to coat, refrigerate at least 15 minutes and up to 2 hours.

4. Heat a grill or heavy skillet to medium high, brush with a little olive oil, cook the chicken 6 to 8 minutes per side until internal temp reads 165 F, brush the reserved glaze on during the last 1 to 2 minutes so it caramelizes, remove and let rest 5 minutes then slice.

5. Slice 2 medium bell peppers and 1 small red onion into strips, toss with a splash of olive oil, salt and pepper; either roast at 425 F for 18 to 20 minutes until slightly charred or sauté in a hot skillet 8 to 10 minutes until tender.

6. Add 1 cup corn kernels to the peppers/onion in the last few minutes to warm and get a little char, while that cooks heat 1 can drained and rinsed black beans in a small pot with a squeeze of lime and a pinch of salt until warmed through.

7. Make quick crema by whisking 1/3 cup Greek yogurt or sour cream with the juice of half a lime, a pinch of salt and a spoonful of reserved adobo if you want more heat; thin with a teaspoon of water if needed.

8. Prep fresh toppings: halve 1 cup cherry tomatoes, chop 1/4 cup cilantro, slice 1 to 2 ripe avocados and cut the remaining lime into wedges; crumble 1/2 cup queso fresco or feta if using.

9. Assemble bowls: start with rice, add warm black beans, roasted peppers/onion and corn, top with sliced chipotle honey chicken, avocado, cherry tomatoes and cilantro, crumble cheese over and drizzle with the crema plus an extra spoon of the chipotle honey sauce if you like it saucy.

10. Store leftovers in separate containers (rice, chicken, veggies) in the fridge up to 3 to 4 days; reheat chicken and veggies gently and add fresh avocado, cilantro and crema when serving so they dont get soggy.

Equipment Needed

1. Medium saucepan with a tight-fitting lid (for the rice)
2. Blender or food processor (for the chipotle honey sauce)
3. Measuring cups and spoons
4. Large bowl or zip top bag plus tongs or a spatula (for marinating and handling the chicken)
5. Grill or heavy skillet (to cook the chicken)
6. Instant-read thermometer (to check for 165 F)
7. Baking sheet or large skillet (to roast or sauté peppers and corn)
8. Small saucepan and wooden spoon (to warm the black beans)
9. Chef knife and cutting board, plus a fork to fluff rice and a whisk to make the crema

FAQ

Q: How spicy is this and can I make it milder?

A: It's medium spicy by default. Use 1 chipotle pepper instead of 2, scrape out the seeds, or cut the adobo sauce in half. Add extra honey or a dollop of the yogurt crema to calm the heat. If you want almost no heat, swap chipotles for smoked paprika.

Q: Can I use chicken thighs instead of breasts?

A: Yes, boneless skinless thighs work great and are juicier. Cook them a bit longer and watch for an internal temp of 165 F. Same marinade time works fine.

Q: How long should I marinate the chicken?

A: At least 30 minutes for good flavor, 2 to 8 hours is better. You can do overnight but avoid going much past 24 hours or the acid in the lime can start to change the texture.

Q: What's the best way to get a nice char and big flavor?

A: Grill on medium high, about 6 to 8 minutes per side depending on thickness. For stovetop, sear in a hot cast iron skillet 4 to 6 minutes per side then finish in a 375 F oven until 165 F. Dont crowd the pan, let the chicken get a good brown crust before flipping.

Q: Can I make these bowls ahead and how do I store leftovers?

A: Yes. Refrigerate components in airtight containers for 3 to 4 days. Store chicken, rice and beans separately if you can. Freeze cooked chicken up to 2 months, thaw overnight in the fridge and reheat gently with a splash of water or broth to keep it moist.

Q: How do I make the quick crema or dressing?

A: Stir 1/3 cup Greek yogurt or sour cream with 1 tbsp lime juice, 1 tsp adobo or a tiny bit of chipotle, 1 tsp honey and a pinch of salt. Thin with a little water or milk to drizzle. Taste and adjust, it's that easy.

Honey Chipotle Chicken Bowls Recipe Substitutions and Variations

Chipotle peppers in adobo: If you dont have them, stir together 1 to 2 tsp chipotle powder or smoked paprika with 1 tbsp tomato paste or a splash of your favorite hot sauce for that smoky heat. Use less if you want it milder.
Honey: Swap 1:1 with maple syrup or agave nectar, or use brown sugar dissolved in a little warm water for similar sweetness and stickiness. Works fine either way.
Long grain white rice: Use brown rice (same method but more water and longer cook time), quinoa (1 cup quinoa to 2 cups liquid, cooks faster), or cauliflower rice for a low carb option, just sauté 3 to 5 minutes until tender.
Queso fresco or feta (optional): Try crumbled cotija, ricotta salata, or a light dusting of grated Parmesan for salty tang. Or skip the cheese and add extra cilantro and a squeeze of lime.

Pro Tips

1) Pound the chicken to an even thickness or slice breasts in half horizontally so they cook fast and evenly, otherwise the outside will get too dark before the middle is done. Let the cooked chicken rest 5 to 8 minutes before slicing so the juices settle, it makes a huge difference.

2) If you plan to use the leftover marinade as glaze dont brush it on raw, boil it in a small pan until it reduces and bubbles for a minute or two to kill any raw juices and to concentrate the flavors. You can also simmer a bit more honey into it to help it caramelize quicker.

3) Boost the rice by toasting it briefly in a little oil with a smashed garlic clove before adding liquid, or cook it in chicken broth and stir in a little lime zest and chopped cilantro when fluffing. That lifts the whole bowl without changing anything else.

4) For best make-ahead bowls keep components separate: rice, chicken, and veggies. Reheat chicken gently with a splash of broth covered so it doesnt dry out, and warm veggies in a hot skillet for a minute to revive char and texture. Slice avocado right before serving and toss it in lime so it stays green.

Honey Chipotle Chicken Bowls Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

850

kcal

Equipment: 1. Medium saucepan with a tight-fitting lid (for the rice)
2. Blender or food processor (for the chipotle honey sauce)
3. Measuring cups and spoons
4. Large bowl or zip top bag plus tongs or a spatula (for marinating and handling the chicken)
5. Grill or heavy skillet (to cook the chicken)
6. Instant-read thermometer (to check for 165 F)
7. Baking sheet or large skillet (to roast or sauté peppers and corn)
8. Small saucepan and wooden spoon (to warm the black beans)
9. Chef knife and cutting board, plus a fork to fluff rice and a whisk to make the crema

Ingredients

1 1/2 lb boneless skinless chicken breasts
2 chipotle peppers in adobo plus 2 tablespoons adobo sauce
1/4 cup honey
2 tablespoons olive oil
2 tablespoons fresh lime juice
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup long grain white rice
1 1/2 cups water or low sodium chicken broth
1 (15 ounce) can black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
2 medium bell peppers
1 small red onion
1 to 2 ripe avocados
1 cup cherry tomatoes
1/4 cup cilantro
1 lime
1/2 cup crumbled queso fresco or feta (optional)
1/3 cup Greek yogurt or sour cream (optional, for crema)

Directions

Rinse 1 cup long grain rice until water runs clear, combine with 1 1/2 cups water or low sodium chicken broth and a pinch of salt, bring to a boil, lower heat to a simmer, cover and cook about 18 minutes then fluff with a fork.
Make the chipotle honey sauce: blend 2 chipotle peppers in adobo plus 2 tablespoons adobo sauce, 1/4 cup honey, 2 tablespoons olive oil, 2 tablespoons fresh lime juice, 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until smooth; reserve 2 tablespoons for glazing.
Pat 1 1/2 lb boneless skinless chicken breasts dry, place in a shallow dish or zip bag and pour most of the sauce over them (save the reserved glaze), massage to coat, refrigerate at least 15 minutes and up to 2 hours.
Heat a grill or heavy skillet to medium high, brush with a little olive oil, cook the chicken 6 to 8 minutes per side until internal temp reads 165 F, brush the reserved glaze on during the last 1 to 2 minutes so it caramelizes, remove and let rest 5 minutes then slice.
Slice 2 medium bell peppers and 1 small red onion into strips, toss with a splash of olive oil, salt and pepper; either roast at 425 F for 18 to 20 minutes until slightly charred or sauté in a hot skillet 8 to 10 minutes until tender.
Add 1 cup corn kernels to the peppers/onion in the last few minutes to warm and get a little char, while that cooks heat 1 can drained and rinsed black beans in a small pot with a squeeze of lime and a pinch of salt until warmed through.
Make quick crema by whisking 1/3 cup Greek yogurt or sour cream with the juice of half a lime, a pinch of salt and a spoonful of reserved adobo if you want more heat; thin with a teaspoon of water if needed.
Prep fresh toppings: halve 1 cup cherry tomatoes, chop 1/4 cup cilantro, slice 1 to 2 ripe avocados and cut the remaining lime into wedges; crumble 1/2 cup queso fresco or feta if using.
Assemble bowls: start with rice, add warm black beans, roasted peppers/onion and corn, top with sliced chipotle honey chicken, avocado, cherry tomatoes and cilantro, crumble cheese over and drizzle with the crema plus an extra spoon of the chipotle honey sauce if you like it saucy.
Store leftovers in separate containers (rice, chicken, veggies) in the fridge up to 3 to 4 days; reheat chicken and veggies gently and add fresh avocado, cilantro and crema when serving so they dont get soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.