Description

Tender honey-glazed chicken served over rice with zesty corn-black bean salsa, avocado, tomatoes, and a drizzle of house-made hot honey sauce for a sweet-spicy Southwestern fusion dish.

Ingredients

Scale

1.5 lbs boneless chicken breasts
1 tbsp smoked paprika
1 tbsp ground cumin
1 tbsp lime zest
2 cloves garlic (minced)
1 tsp chili powder
2 tbsp honey
1 cup corn kernels
1 can (15 oz) black beans (rinsed)
2 tbsp lime juice
1 red onion (finely chopped)
6 cups cooked brown rice
1 avocado (sliced)
2 cups cherry tomatoes (halved)
1 cup fresh cilantro (chopped)
2 tbsp olive oil
1 tbsp hot honey sauce (homemade or store-bought)
Salt to taste

Cook Mode Prevent your screen from going dark

Instructions

Marinate chicken: Mix paprika, cumin, lime zest, garlic, chili powder, and honey. Coat chicken and let sit 15-20 minutes
Sauté salsa: In pan, sauté onion with olive oil until translucent. Add corn, black beans, lime juice, and 1 tsp salt. Cook 5 mins
Cook rice: Prepare brown rice according to package instructions
Season chicken: Preheat pan over medium heat. Cook chicken 6-8 mins per side until golden
Assemble bowls: Layer rice, top with chicken, salsa, avocado, tomatoes, and cilantro
Finish with hot honey drizzle and extra lime wedges

Notes

Adjust chili powder in marinade to control spice level
Substitute olive oil with avocado oil if preferred
Store hot honey sauce in refrigerator for up to 2 weeks
For healthier option, use cauliflower rice instead of brown rice

Prep Time: 15
Cook Time: 30
Category: Dinner
Method: Stovetop Cooking
Cuisine: Baja Mexican

Nutrition

Serving Size: 1 bowl
Calories: 500
Sugar: 18g
Sodium: 450mg
Fat: 20g
Saturated Fat: 3g
Carbohydrates: 58g
Fiber: 10g
Protein: 35g
Cholesterol: 90mg