Description
Smoky-sweet Tex-Mex rice bowls with chipotle honey chicken, roasted veggies, fluffy rice, and zesty lime avocado. Ready in 30 minutes for weeknight comfort and vibrant flavor.
Ingredients
2 boneless skinless chicken thighs
1 cup uncooked white rice
1 cup canned black beans, drained
1 red bell pepper, sliced
1 small red onion, chopped
1 clove garlic, minced
2 chipotle peppers in adobo sauce
3 tbsp honey
1 lime, juiced
2 tbsp olive oil
1/4 cup chopped fresh cilantro
1 ripe avocado, sliced
Lime wedges for serving
Instructions
Cook rice in salted water according to package instructions
Toss bell pepper and red onion with 1 tbsp olive oil, garlic, and 1/8 tsp salt. Roast at 400°F for 15 minutes
In small bowl, blend chipotle peppers, honey, lime juice, 1 tbsp olive oil, and 1/2 tsp salt until smooth
Sauté chicken thighs in remaining oil over medium heat until browned and just cooked through. Remove and brush with half the chipotle glaze
Return chicken to pan, spoon 1/4 glaze over remaining chicken, and cook 2 more minutes. Add 2 tbsp water, simmer 1-2 minutes to thicken
Assemble bowls with rice, beans, roasted veggies, chicken, avocado, and cilantro. Drizzle with remaining glaze and finish with lime wedges
Notes
Use a meat thermometer to check chicken (165°F)
Substitute sweet potatoes for bell pepper if desired
Store leftovers in airtight containers for 3-4 days
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Sauté/Roast
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 18g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 46g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 100mg