Description
A vibrant and flavorful dish combining sweet-spicy grilled chicken with fluffy rice and crisp, fresh toppings. This bowl is perfect for weeknight dinners or meal-prepping, offering a nourishing, customizable meal with a delicious kick.
Ingredients
Scale
For the Chicken and Marinade:
- 1 ½ lbs boneless, skinless chicken thighs or breasts
- 3 tbsp honey
- 2 tbsp chipotle peppers in adobo sauce, finely chopped
- 1 tbsp olive oil
- 1 tbsp lime juice
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- Salt and pepper to taste
For the Bowl Assembly:
- 2 cups cooked white rice
- 1 ripe avocado, sliced
- ½ cup shredded carrots
- ½ cup corn (grilled, canned, or thawed frozen)
- ½ cup chopped cucumber or greens (optional)
- 2 tbsp chopped fresh cilantro
- Extra honey chipotle sauce (optional)
Instructions
- Marinate the Chicken: In a bowl, mix honey, chipotle peppers, olive oil, lime juice, garlic, paprika, salt, and pepper. Coat chicken thoroughly. Cover and refrigerate for 30 minutes to 8 hours.
- Cook the Chicken: Heat grill pan or skillet over medium-high. Cook marinated chicken for 5–7 minutes per side or until internal temp reaches 165°F. Let rest for 5 minutes before slicing.
- Prepare the Base and Toppings: Cook rice. Slice avocado, shred carrots, chop cilantro. Warm corn slightly.
- Assemble the Bowls: Layer rice in bowls. Top with sliced chicken, avocado, carrots, corn, cucumber or greens. Sprinkle cilantro and drizzle extra sauce if desired.
- Serve: Enjoy immediately or store components for later.