Ingredients
Scale
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1 tablespoon chipotle peppers in adobo sauce, finely chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lime
- 1 cup cooked white or brown rice (or cauliflower rice for low-carb option)
- 1/2 cup black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup corn (fresh, canned, or frozen)
- 1/4 small red onion, finely diced
- 1 small avocado, sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil (for dressing)
- 1 tablespoon lime juice (for dressing)
- 1/2 teaspoon honey (for dressing)
- 1/2 teaspoon garlic powder (for dressing)
- 1/4 teaspoon salt (for dressing)
- 1/4 teaspoon black pepper (for dressing)
Instructions
- In a small bowl, whisk together honey, chopped chipotle peppers, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper; cook for 6–8 minutes on each side until fully cooked (internal temperature reaches 165°F).
- Drizzle the honey chipotle sauce over the chicken and let rest for 5 minutes before slicing.
- In serving bowls, layer rice, black beans, cherry tomatoes, corn, red onion, avocado slices, and cilantro.
- For the optional lime dressing, mix olive oil, lime juice, honey, garlic powder, salt, and black pepper in a separate bowl.
- Drizzle dressing over the bowls and top each with sliced chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (about 450g)
- Calories: 570
- Sugar: 14g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 14g
- Protein: 38g
- Cholesterol: 105mg