Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1/4 cup honey
- 2 tbsp chipotle peppers in adobo sauce
- 2 tbsp olive oil
- 1 cup jasmine rice
- 1 cup water or chicken broth
- 1 cup corn kernels
- 1 red bell pepper, sliced
- 1 avocado, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Cook rice in water or chicken broth according to package instructions.
- In a blender, combine honey and chipotle peppers until smooth.
- Marinate chicken with half of the honey chipotle sauce for at least 30 minutes.
- Heat olive oil in a skillet over medium-high heat. Grill or cook chicken until cooked through and caramelized, about 6-8 minutes per side.
- Slice the cooked chicken and toss with remaining sauce.
- Assemble bowls with rice, grilled chicken, corn, bell peppers, and avocado slices.
- Garnish with cilantro and serve with lime wedges.
Notes
- Adjust the spiciness by adding more or fewer chipotle peppers.
- For a healthier meal, use brown rice or cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Grilling, sautéing
- Cuisine: Mexican-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 15g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 80mg