Honey Chipotle Chicken Rice Bowls Recipe

Ingredients

Honey Chipotle Chicken

• 1 pound boneless skinless chicken breasts, cut into bite sized pieces
• 2 tablespoons olive oil or avocado oil
• 1 tablespoon honey
• 1 to 2 teaspoons chipotle powder (adjust for heat)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper to taste
• 1 small lime, juiced
• Optional garnish, chopped fresh cilantro

Bowls Assembly

• 2 cups cooked white or brown rice, warm
• 1 cup frozen corn, thawed or freshly cooked
• 1 red bell pepper, thinly sliced
• 1 cup shredded purple cabbage or green cabbage
• 1 avocado, sliced or diced
• Optional add ins, cooked black beans or edamame
• Optional cooling add ins, plain Greek yogurt or sour cream

Lime Yogurt Dressing

• 1/3 cup plain Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 1/2 teaspoon honey or maple syrup
• Pinch of salt
• Optional heat, a pinch of chipotle powder or hot sauce

Instructions

1. 1Prep the chicken

   In a medium bowl, combine chicken pieces with olive oil, honey, chipotle powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Mix until every piece is coated, then let sit for at least 10 minutes while you cook the rice.

2. 2Cook the rice

   Prepare the rice according to package instructions. Fluff with a fork, cover to keep warm, and set out your bowls or a large platter for assembly.

3. 3Cook the chicken

   Heat a large skillet over medium high heat. Add the chicken in a single layer and cook, stirring occasionally, until just cooked through and lightly charred at the edges, about 6 to 8 minutes. Do not overcook, since it will continue to cook slightly as it rests.

4. 4Prepare the veggies

   While the chicken cooks, toss the sliced bell pepper and shredded cabbage in a bit of olive oil and a pinch of salt so they stay crisp and fresh.

5. 5Make the lime yogurt dressing

   In a small bowl, whisk together Greek yogurt, olive oil, lime juice, honey or maple syrup, salt, and a pinch of chipotle powder if you like extra heat. Taste and adjust.

6. 6Warm corn

   Heat the corn in the microwave or a dry skillet for a few minutes until it is warm and fragrant.

7. 7Slice avocado

   Dice or slice the avocado right before assembly so it stays creamy and vibrant.

8. 8Assemble the bowls

   Divide warm rice among four bowls. Top with the honey chipotle chicken, corn, bell pepper, cabbage, avocado, and any extra beans or edamame you are using.

9. 9Finish and serve

   Drizzle a spoonful of lime yogurt dressing over each bowl, sprinkle with chopped cilantro if desired, and serve immediately with napkins on hand.

10. 10Store leftovers safely

    Cool leftovers quickly and keep in an airtight container in the fridge for up to 3 days. Store dressing separately if you prefer it fresher.