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- 2 boneless, skinless chicken breasts, diced into bite-sized pieces - 2 tablespoons pure honey - 1 tablespoon chipotle pepper in adobo sauce, finely minced - 1 tablespoon extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon ground cumin - Salt and freshly ground black pepper, to taste In this dish, chicken breasts are the star. I use bite-sized pieces for quick cooking. Honey adds a sweet touch, while chipotle gives a spicy kick. Olive oil brings all the flavors together. Garlic powder and cumin add depth to the taste. Don’t forget the salt and pepper to enhance all the flavors. - 1 cup quinoa or brown rice, uncooked - 2 cups low-sodium vegetable or chicken broth - 1 cup corn (canned, drained, or frozen) - 1 medium red bell pepper, diced into small pieces - 1 ripe avocado, sliced into wedges - Fresh cilantro, chopped, for garnish For the base, I love using quinoa or brown rice. They make the dish hearty. Cooking them in broth gives more flavor. Corn adds sweetness, while red bell pepper brings crunch. The avocado adds creaminess and freshness. Cilantro is a must for a bright finish. - Lime wedges - Optional toppings and spices Lime wedges are key for that zesty burst. They brighten up the whole dish. You can add extra toppings like chili flakes for heat or even cheese for creaminess. These small touches make each bowl personal and fun. {{ingredient_image_2}} - First, mix honey, chipotle pepper, olive oil, garlic powder, cumin, salt, and pepper in a bowl. - Then, add the diced chicken and toss it well to coat. - Cover the bowl and place it in the fridge. Let it marinate for 30 minutes up to 2 hours. - Rinse your quinoa or rice under cold water to remove bitterness. - In a saucepan, combine rinsed grains with vegetable or chicken broth. - Bring it to a boil, then lower the heat. Cover and let it simmer for 15-20 minutes. - Once ready, fluff the grains with a fork and set them aside. - Heat a large skillet over medium-high heat. - Add the marinated chicken to the skillet, leaving the excess marinade behind. - Cook the chicken for 6-8 minutes, stirring often until cooked through and slightly charred. - In the last few minutes, stir in diced bell pepper and corn. Cook for 2-3 minutes until warm. - Start with a scoop of quinoa or rice in each bowl. - Add a generous portion of the chicken and vegetable mix on top. - Top with sliced avocado and a sprinkle of fresh cilantro for flavor. - Finish by squeezing lime juice over everything for a fresh zesty taste. - Optimal marinating time: Marinate the chicken for at least 30 minutes. This helps the flavors soak in. For a deeper taste, go for 2 hours. - Ensuring chicken is cooked through: Cook the chicken until it is no longer pink inside. This usually takes 6-8 minutes over medium-high heat. Use a meat thermometer. Aim for 165°F (74°C) to be safe. - Bowl styling ideas: Start with a layer of quinoa or rice. Then, add the chicken and veggies on top. Finish with avocado slices for a nice look. - Adding colors and textures: Use bright bowls to make the dish pop. Garnish with lime wedges and fresh cilantro. Consider adding chili flakes for an extra touch of color. - Suggested spices or herbs: Try adding paprika or oregano to the marinade for extra flavor. These spices blend well with chipotle. - Adjusting spice level: If you like more heat, add extra chipotle or some cayenne pepper. For less spice, reduce the chipotle amount in the marinade. Pro Tips Marinate for Maximum Flavor: For the best flavor, allow the chicken to marinate for at least 1 hour. If time permits, marinate overnight in the refrigerator for an even deeper flavor profile. Perfectly Cooked Grains: Always rinse quinoa or brown rice before cooking to remove any bitterness, ensuring a clean and pleasant flavor in your dish. Customize Your Heat Level: Adjust the amount of chipotle pepper in the marinade to cater to your spice preference. Start with less if you're sensitive to heat and add more to taste. Fresh Ingredients Matter: Use fresh, ripe avocados and vibrant vegetables for the best taste and nutritional value. Fresh cilantro adds a burst of flavor and freshness, making the dish more enjoyable. {{image_4}} You can easily swap chicken for tofu or shrimp. Tofu works well in this dish. It absorbs flavors and has a nice texture when cooked. Use firm tofu and press it to remove water. Shrimp cooks fast and adds a nice touch. Sauté shrimp until pink and firm, about 3-4 minutes. You can also use other meats. Turkey works great if you want a leaner option. Pork or beef can add different flavors, too. Just make sure to adjust cooking times based on the meat you choose. If you want to switch grains, consider using farro or barley. Both grains add a nutty flavor and chewy texture. You can also try brown rice or quinoa for a gluten-free option. For low-carb choices, you can use cauliflower rice. It’s light and takes on the flavors well. Spiralized zucchini is another fun option. It adds a fresh taste and color to your bowl. To make this dish plant-based, use tofu or tempeh instead of chicken. Both options are high in protein and soak up flavors. For flavor substitutes, use maple syrup in place of honey for a vegan twist. Use smoked paprika instead of chipotle for a different spice. This keeps the dish flavorful while meeting your dietary needs. To keep your honey chipotle chicken bowls fresh, use airtight containers. Glass or plastic containers work well. Make sure to let the food cool before sealing. This helps prevent moisture build-up. Store the bowls in the fridge for up to three days. If you want to keep them longer, freezing is a great option. Reheat leftovers in the microwave for quick meals. Place the food in a microwave-safe dish and cover it loosely with a lid or paper towel. Heat in short bursts, stirring in between, until warm. You can also reheat in a pan over low heat. This keeps the chicken juicy and tasty. Add a splash of broth if it seems dry. Yes, you can freeze honey chipotle chicken bowls! To do this, let the food cool completely. Then, place it in freezer-safe containers or bags. Remove as much air as possible to avoid freezer burn. You can freeze it for up to three months. When you are ready to eat, thaw it in the fridge overnight. Heat thoroughly before serving. You can use several substitutes for chipotle peppers. Here are some options: - Smoked paprika: This gives a smoky flavor without much heat. - Cayenne pepper: Use sparingly for heat. - Sriracha sauce: A spicy sauce that adds heat and flavor. - Red pepper flakes: These can add heat to your dish. Each of these options alters the flavor slightly, but they work well in a pinch. Yes, you can easily make these bowls ahead of time. Here are some tips: - Marinate the chicken: You can marinate the chicken for up to 24 hours. - Cook grains in advance: Prepare quinoa or rice a few days early. - Store components separately: Keep chicken, grains, and vegetables in separate containers. This helps keep the dish fresh and tasty when you reheat it. To add more heat to your honey chipotle chicken bowls, try these tips: - Increase chipotle peppers: Use more minced chipotle in your marinade. - Add fresh jalapeños: Chop and toss them in with the chicken and veggies. - Use spicy sauce: Drizzle hot sauce over your finished bowl for an extra kick. Adjust the spice level to suit your taste. These bowls taste great with a variety of sides. Here are some suggestions: - Black beans: A protein-packed option that complements the flavors. - Grilled veggies: Zucchini or asparagus add color and crunch. - Green salad: A fresh salad with lime dressing balances the meal. - Tortilla chips: Crunchy chips can add texture and fun to your meal. These sides enhance your overall dining experience. In this post, we explored the tasty honey chipotle chicken bowls. We covered ingredients like chicken, grains, and fresh veggies. You learned how to marinate chicken, cook grains, and sauté everything together. I shared tips for great presentation and fun variations, including vegetarian options. These bowls are easy to make and perfect for any meal. Try your own twist to make them even better! Enjoy the flavors and simplicity of creating delicious meals at home.

Honey Chipotle Chicken Bowls

A delicious and spicy chicken bowl featuring honey chipotle marinated chicken, quinoa or brown rice, and fresh vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, diced into bite-sized pieces
  • 2 tablespoons pure honey
  • 1 tablespoon chipotle pepper in adobo sauce, finely minced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • to taste salt and freshly ground black pepper
  • 1 cup quinoa or brown rice, uncooked
  • 2 cups low-sodium vegetable or chicken broth
  • 1 cup corn (canned, drained, or frozen)
  • 1 medium red bell pepper, diced into small pieces
  • 1 ripe avocado, sliced into wedges
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • In a medium mixing bowl, combine the honey, minced chipotle pepper, olive oil, garlic powder, cumin, and a sprinkle of salt and pepper. Add the diced chicken to the bowl and gently toss until the chicken is evenly coated in the marinade. Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 2 hours if you want to amplify the flavors.
  • While the chicken is marinating, prepare the quinoa or brown rice. Rinse the grains under cold running water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa or rice with the vegetable or chicken broth. Bring the mixture to a boil over medium-high heat, then lower the heat, cover, and let it simmer. Cook for approximately 15-20 minutes, or until the liquid has been absorbed and the grains are tender. Once cooked, fluff the grains with a fork and set aside.
  • Heat a large skillet over medium-high heat. Once hot, add the marinated chicken to the skillet, discarding any excess marinade. Sauté the chicken for about 6-8 minutes, stirring occasionally, until it is cooked through and has developed a nice char on the outside.
  • In the last few minutes of cooking, add the diced red bell pepper and corn to the skillet. Stir well to combine and allow them to heat through for about 2-3 minutes, enhancing their flavors and providing a delightful crunch.
  • To assemble the bowls, place a generous scoop of quinoa or rice at the bottom of each serving bowl. Top with a hearty portion of the honey chipotle chicken and vegetable mixture. Add slices of avocado on top, followed by a sprinkle of fresh chopped cilantro for a pop of color and flavor.
  • Finish by squeezing fresh lime juice over each bowl to elevate the dish's taste profile with a zesty brightness right before serving.

Notes

For an eye-catching presentation, garnish the bowls with lime wedges and extra cilantro. Opt for bright, colorful bowls to enhance the visual appeal of this delicious meal.
Keyword bowl, chicken, healthy, quinoa, spicy