Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1/4 cup honey
- 3 tbsp chipotle peppers in adobo sauce, chopped
- 2 tbsp olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups cooked white rice
- Fresh cilantro, chopped
- Lime wedges
- Jalapeno slices (optional)
Instructions
- In a bowl, combine honey, chopped chipotle peppers, smoked paprika, garlic powder, salt, and pepper to make the marinade.
- Marinate the chicken in the sauce for at least 30 minutes.
- Heat olive oil in a skillet over medium-high heat. Cook the chicken until golden brown and cooked through, about 6-7 minutes per side.
- Remove chicken from skillet and let rest for a few minutes. Slice into strips.
- Divide cooked rice into bowls. Top with sliced chicken, drizzle with extra honey chipotle sauce if desired.
- Garnish with chopped cilantro, lime wedges, and jalapenos. Serve immediately.
Notes
- You can substitute chicken with tofu for a vegetarian version.
- Adjust the heat level by adding more or fewer chipotle peppers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 12g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg