I created a Loaded Chicken Bowl that stacks grilled honey-chipotle chicken, creamy avocado, roasted vegetables, and quinoa with a sweet-heat glaze that rivals your favorite fast-casual bowl.

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I love making Honey Chipotle Chicken Bowls because they hit bold and clean at once. A sticky chipotle peppers in adobo glaze gives a smoky sweet punch, and creamy avocado cools the heat in the best way.

I call this one of my go-to Healthy Protein Recipes since it fills you up without feeling heavy. Sometimes I throw it together weeknight quick, other times I make it to impress friends, either way it ends up as a Loaded Chicken Bowl that people ask for again.

There’s a tiny trick I use for extra char, you’ll see why.

Ingredients

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Juicy protein source, rich in iron, soaks up the chipotle honey glaze, yum.
Carbs for energy, adds bulk and comfort, brown rice gives more fiber though.
Smoky, spicy kick that also gives a tangy, slightly sweet tomato flavor.
Natural sweetener, balances heat, adds sticky glaze and quick carbs before workouts.
Bright acidity, cuts richness, gives fresh sour pop and helps balance flavors.
Creamy fats, heart healthy monounsaturated oils, makes bowls feel rich and filling.
Plant protein and fiber, keeps you full longer, adds a pleasant meaty texture.
Greek yogurt or sour cream adds cool creaminess; cotija gives salty crumbly finish.

Ingredient Quantities

1 cup long grain white rice or brown rice, uncooked (about 185 g)

1 1/2 lb boneless skinless chicken thighs, trimmed and halved

2 to 3 chipotle peppers in adobo, minced, plus 1 tablespoon adobo sauce from the can

3 tablespoons honey

Juice of 2 limes (about 3 tablespoons)

3 cloves garlic, minced

2 tablespoons olive oil for the chicken, plus 1 tablespoon more for the veggies

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon black pepper

1 large red bell pepper, sliced

1 medium red onion, cut into wedges

1 cup corn kernels, fresh or frozen

1 (15 oz) can black beans drained and rinsed

1 to 2 ripe avocados, sliced

1 cup cherry tomatoes, halved

1/2 cup fresh cilantro, chopped

1/4 cup crumbled cotija or feta cheese

1/2 cup plain Greek yogurt or sour cream

Lime wedges for serving

How to Make this

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1. Preheat oven to 425 F and start the rice: rinse 1 cup rice, then cook per package (about 15-18 min for white, 40-45 for brown) so it’s ready when the rest is done.

2. Make the chipotle honey marinade/glaze: in a bowl combine 2 to 3 minced chipotle peppers, 1 tablespoon adobo sauce, 3 tablespoons honey, juice of 2 limes, 3 minced garlic cloves, 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Reserve 2 tablespoons of the mixture for serving.

3. Marinate the chicken: toss 1 1/2 lb halved boneless skinless chicken thighs in most of the sauce and let sit at least 15 minutes or up to 2 hours in the fridge. If you’re short on time, even 15 minutes helps.

4. Roast the veggies: on a rimmed sheet pan toss 1 large sliced red bell pepper, 1 medium red onion cut into wedges and 1 cup corn with 1 tablespoon olive oil and a pinch of salt. Spread in a single layer and roast 18 to 22 minutes until edges are charred and tender.

5. Cook the chicken: heat a large skillet or grill pan over medium high. Sear the marinated thighs 4 to 6 minutes per side until nicely caramelized, brushing with reserved sauce in the last 1 to 2 minutes to glaze. Cook to an internal temp of 165 F. If thighs are thick, finish in the oven a few minutes.

6. Rest and slice the chicken: let the chicken rest 5 minutes, then slice into strips or bite sized pieces.

7. Warm the beans and make the crema: heat the drained and rinsed 15 oz can black beans with a pinch of salt (or microwave). Mix 1/2 cup plain Greek yogurt with a squeeze of lime, a pinch of salt and a teaspoon of the reserved adobo if you want extra kick.

8. Assemble bowls: divide the cooked rice among bowls, then add black beans, roasted peppers and onions with corn, sliced chipotle chicken, halved cherry tomatoes, sliced avocado and chopped cilantro.

9. Finish and serve: sprinkle 1/4 cup crumbled cotija or feta over each bowl, drizzle the yogurt-lime crema, add lime wedges on the side and adjust salt or extra adobo to taste. Leftovers keep well for 3 days, and the chicken tastes even better reheated slightly so the glaze is sticky.

Equipment Needed

1. Oven (preheat to 425 F)
2. Medium saucepan with lid or rice cooker to cook the rice
3. Fine-mesh sieve or colander for rinsing rice and draining beans
4. Large mixing bowl, plus a small bowl to reserve the glaze
5. Measuring cups and spoons
6. Chef’s knife and cutting board
7. Rimmed sheet pan for roasting the peppers, onion and corn
8. Large skillet or grill pan, plus tongs or a spatula to sear the chicken
9. Instant-read meat thermometer to check for 165 F

FAQ

Q: How spicy is this and can I make it milder? A: It can be pretty spicy depending on the chipotle peppers you use, start with 1 pepper and 1 teaspoon adobo if you want mild, taste the marinade before you add the chicken and add more if you want heat, remember the seeds and extra adobo sauce will raise the heat fast.

Q: Can I use chicken breasts instead of thighs? A: Yes, you can, but breasts cook faster and dry out easier, pound them to even thickness or slice into strips and reduce cooking time by a few minutes, watch for an internal temp of 165 F so they stay juicy.

Q: Any tips for perfect rice? A: Rinse white rice until the water runs clear, use about 1 to 1.5 cups water per cup rice for fluffy long grain white, brown rice needs more water and time about 1 to 2.5 cups water and 35 to 45 minutes, follow the package if unsure and let it rest 10 minutes off the heat before fluffing.

Q: Can I make this ahead or freeze it? A: Yes, you can marinate and chop ahead and store separately for 1 to 2 days, cooked chicken and rice keep 3 to 4 days in the fridge, freeze cooked chicken in airtight containers up to 3 months, thaw overnight and reheat gently in a skillet or oven with a splash of water or lime juice to freshen.

Q: What are good swaps for cotija and Greek yogurt? A: Feta works fine for cotija if you dont have it, plain sour cream can replace Greek yogurt, or use a dollop of crema if you like, all give a nice tang and balance the sweet spicy sauce.

Q: Want a vegetarian version? A: Try cubed and roasted cauliflower, sweet potato or extra firm tofu tossed in the same marinade and roasted until caramelized, they soak up the flavors well and make a satisfying bowl.

Honey Chipotle Chicken Bowls Recipe Substitutions and Variations

Rice swaps: quinoa (use one to one, cooks faster and adds protein), cauliflower rice (low carb, sauté or microwave till tender), or farro/barley (chewier, needs a bit more liquid and time).
Chicken thighs swaps: boneless chicken breasts (same seasoning, cook shorter so they dont dry), firm tofu (press, marinate and pan sear or bake), or shrimp (cook quickly, toss with the honey chipotle glaze at the end).
Chipotle in adobo swaps: chipotle powder plus a spoon of tomato paste or smoked paprika for that smoky heat, rehydrated ancho or guajillo chiles blended with a splash of vinegar for depth, or simply use a couple teaspoons of the canned adobo sauce if you dont have whole peppers.
Greek yogurt or sour cream swaps: plain yogurt (same tang, a bit thinner), Mexican crema or mayonnaise thinned with lime juice, or blended silken tofu for a dairy free, creamy option.

Pro Tips

1) Pat the chicken dry before you sear it and don’t crowd the pan. Wet pieces steam not brown, so getting them dry makes the glaze stick and caramelize better. Also if you want to use the leftover marinade as sauce, boil it first so you dont serve raw juice.

2) Time the rice so it’s done or very nearly done when everything else finishes, then fluff it and keep it covered. Toss in a little lime zest or cilantro while it’s hot to wake up the flavor. If rice gets a bit dry later, sprinkle a tablespoon of water and reheat covered to steam it back.

3) For the roast veggies, single layer on the tray is key. Crowded veggies sweat instead of char, and charred edges add that smoky bite. If using frozen corn, thaw and pat it dry or it will water down the pan.

4) Hold the avocado and crema until assembly. Avocado slices go brown fast, so slice right before serving and squeeze lime on them. Make the yogurt crema a little thinner than you think with lime or water so it drizzles instead of globbing.

Honey Chipotle Chicken Bowls Recipe

Recipe by Francis Mead

0.0 from 0 votes

I created a Loaded Chicken Bowl that stacks grilled honey-chipotle chicken, creamy avocado, roasted vegetables, and quinoa with a sweet-heat glaze that rivals your favorite fast-casual bowl.

Servings

servings

Calories

963

kcal

Equipment: 1. Oven (preheat to 425 F)
2. Medium saucepan with lid or rice cooker to cook the rice
3. Fine-mesh sieve or colander for rinsing rice and draining beans
4. Large mixing bowl, plus a small bowl to reserve the glaze
5. Measuring cups and spoons
6. Chef’s knife and cutting board
7. Rimmed sheet pan for roasting the peppers, onion and corn
8. Large skillet or grill pan, plus tongs or a spatula to sear the chicken
9. Instant-read meat thermometer to check for 165 F

Ingredients

1 cup long grain white rice or brown rice, uncooked (about 185 g)
1 1/2 lb boneless skinless chicken thighs, trimmed and halved
2 to 3 chipotle peppers in adobo, minced, plus 1 tablespoon adobo sauce from the can
3 tablespoons honey
Juice of 2 limes (about 3 tablespoons)
3 cloves garlic, minced
2 tablespoons olive oil for the chicken, plus 1 tablespoon more for the veggies
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 large red bell pepper, sliced
1 medium red onion, cut into wedges
1 cup corn kernels, fresh or frozen
1 (15 oz) can black beans drained and rinsed
1 to 2 ripe avocados, sliced
1 cup cherry tomatoes, halved
1/2 cup fresh cilantro, chopped
1/4 cup crumbled cotija or feta cheese
1/2 cup plain Greek yogurt or sour cream
Lime wedges for serving

Directions

Preheat oven to 425 F and start the rice: rinse 1 cup rice, then cook per package (about 15-18 min for white, 40-45 for brown) so it’s ready when the rest is done.
Make the chipotle honey marinade/glaze: in a bowl combine 2 to 3 minced chipotle peppers, 1 tablespoon adobo sauce, 3 tablespoons honey, juice of 2 limes, 3 minced garlic cloves, 2 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Reserve 2 tablespoons of the mixture for serving.
Marinate the chicken: toss 1 1/2 lb halved boneless skinless chicken thighs in most of the sauce and let sit at least 15 minutes or up to 2 hours in the fridge. If you’re short on time, even 15 minutes helps.
Roast the veggies: on a rimmed sheet pan toss 1 large sliced red bell pepper, 1 medium red onion cut into wedges and 1 cup corn with 1 tablespoon olive oil and a pinch of salt. Spread in a single layer and roast 18 to 22 minutes until edges are charred and tender.
Cook the chicken: heat a large skillet or grill pan over medium high. Sear the marinated thighs 4 to 6 minutes per side until nicely caramelized, brushing with reserved sauce in the last 1 to 2 minutes to glaze. Cook to an internal temp of 165 F. If thighs are thick, finish in the oven a few minutes.
Rest and slice the chicken: let the chicken rest 5 minutes, then slice into strips or bite sized pieces.
Warm the beans and make the crema: heat the drained and rinsed 15 oz can black beans with a pinch of salt (or microwave). Mix 1/2 cup plain Greek yogurt with a squeeze of lime, a pinch of salt and a teaspoon of the reserved adobo if you want extra kick.
Assemble bowls: divide the cooked rice among bowls, then add black beans, roasted peppers and onions with corn, sliced chipotle chicken, halved cherry tomatoes, sliced avocado and chopped cilantro.
Finish and serve: sprinkle 1/4 cup crumbled cotija or feta over each bowl, drizzle the yogurt-lime crema, add lime wedges on the side and adjust salt or extra adobo to taste. Leftovers keep well for 3 days, and the chicken tastes even better reheated slightly so the glaze is sticky.

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.