Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1/3 cup pure honey
- 2 tsp chipotle powder (adjust for spice level)
- 2 tbsp fresh lime juice
- 1 cup long-grain white rice (jasmine or basmati)
- 1 tbsp chopped fresh cilantro (for garnish)
- 1 ripe avocado (sliced for garnish)
Instructions
- 1. Marinate the Chicken: In a large bowl, mix honey, chipotle powder, lime juice, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes.
- 2. Cook the Rice: Rinse rice under cold water until clear. In a saucepan, bring water to a boil, add rice, cover, and simmer for about 15-20 minutes until fluffy.
- 3. Grill or Bake the Chicken: Preheat grill to medium-high or oven to 400°F (200°C). Cook chicken for about 6-8 minutes per side or until internal temperature reaches 165°F (75°C).
- 4. Slice and Serve: Let chicken rest for five minutes before slicing into strips. Fluff rice and divide among bowls.
- 5. Assemble Bowls: Top each bowl of rice with sliced chicken and sprinkle with cilantro. Add avocado slices on top.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling/Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 485
- Sugar: 19g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg
Keywords: - Marinate the chicken overnight for deeper flavor. - Customize your bowl by adding black beans or corn for extra protein. - For vegetarian options, replace chicken with grilled vegetables or tofu.