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Embark on a flavorful journey with the Sweet & Spicy Honey Chipotle Chicken Rice Bowl, a perfect blend of sweet, spicy, and savory ingredients that will tantalize your taste buds. This dish is not just a meal; it's an experience that combines the warmth of honey with the smokiness of chipotle, offering a unique flavor profile that appeals to a wide range of palates. Whether you're looking for a quick weeknight dinner or a satisfying meal prep solution, this rice bowl ticks all the boxes.

Honey Chipotle Chicken Rice Bowl

Discover the delicious fusion of flavors in the Sweet & Spicy Honey Chipotle Chicken Rice Bowl. This recipe highlights juicy chicken thighs marinated in a mouthwatering blend of honey, chipotle, garlic, and spices, all served over fragrant jasmine rice. With fresh vegetables, black beans, and corn, this bowl is not only visually stunning but also packed with nutrients. Perfect for a quick weeknight dinner or meal prep, it offers a satisfying and flavorful experience that will impress your family and friends. Dive into a culinary adventure and customize your bowl for a delightful meal!
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Ingredients
  

For the Chicken Marinade:

1 lb (450g) boneless, skinless chicken thighs

3 tablespoons honey

2 tablespoons adobo sauce (reserved from canned chipotle peppers)

1 tablespoon soy sauce

1 tablespoon freshly squeezed lime juice

2 cloves garlic, finely minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

For the Rice Bowl:

1 cup jasmine rice

2 cups chicken broth (or water)

1 can black beans, thoroughly rinsed and drained

1 cup sweet corn (fresh, frozen, or canned)

1 ripe avocado, sliced into wedges

1 cup cherry tomatoes, halved

1/4 cup red onion, finely diced

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Marinate the Chicken:

    - In a medium mixing bowl, whisk together the honey, adobo sauce, soy sauce, lime juice, minced garlic, ground cumin, smoked paprika, salt, and black pepper until well combined.

      - Submerge the chicken thighs in the marinade, coating them thoroughly. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes (for best results, marinate for up to 4 hours to enhance flavor).

        Cook the Rice:

          - In a medium saucepan, combine the jasmine rice with the chicken broth (or water). Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and allow it to simmer for 15 minutes, or until all the liquid has been absorbed.

            - After cooking, remove the saucepan from heat and let it sit covered for an additional 5 minutes. Use a fork to fluff the rice gently.

              Cook the Chicken:

                - Preheat a grill or skillet over medium-high heat. Remove the chicken thighs from the marinade, discarding any leftover marinade.

                  - Grill or sear the chicken for 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Allow the chicken to rest for a few minutes before slicing it into strips.

                    Assemble the Rice Bowl:

                      - In individual serving bowls, start by layering spoonfuls of cooked rice, followed by black beans and corn. Add the sliced chicken on top, then arrange the avocado wedges, halved cherry tomatoes, and diced red onion attractively over the mix.

                        - Finish with a generous sprinkle of fresh cilantro for garnish and serve with lime wedges on the side.

                          Enjoy:

                            - For an extra touch, drizzle a bit more honey or squeeze fresh lime juice over the assembled bowls. Mix all the ingredients together and enjoy the delightful combination of flavors!

                              Prep Time, Total Time, Servings:

                                30 min | 1 hr | 4 servings