Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1/4 cup honey
- 2 chipotle peppers in adobo sauce
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups cooked rice
- 1 bell pepper, sliced
- 1 red onion, sliced
- Fresh cilantro for garnish
Instructions
- In a blender, combine honey, chipotle peppers, garlic, smoked paprika, cumin, salt, and pepper. Blend until smooth.
- Marinate chicken with half of the honey-chipotle sauce for at least 30 minutes.
- Preheat grill to medium-high heat. Grill chicken until cooked through, about 6-8 minutes per side.
- While chicken grills, sauté sliced bell pepper and onion until tender and slightly charred.
- Slice grilled chicken and serve over bowls of cooked rice topped with roasted vegetables, drizzled with remaining honey-chipotle sauce and fresh cilantro.
Notes
- Adjust spice level by varying chipotle peppers.
- Use leftover grilled chicken in wraps or salads.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Grilling, Sautéing
- Cuisine: Mexican-inspired
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 12g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 85mg