Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons honey
- 1 tablespoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked jasmine rice
- 1/2 cup diced bell peppers
- 1/2 cup corn kernels
- Fresh cilantro leaves
- Lime wedges
Instructions
- Preheat grill or skillet over medium-high heat.
- Mix honey, chipotle chili powder, smoked paprika, garlic powder, salt, and pepper in a bowl.
- Brush chicken breasts with the honey-chipotle mixture.
- Grill or cook chicken until fully cooked and slightly charred, about 6-7 minutes per side.
- Slice chicken into strips.
- Fluff cooked rice and divide into bowls.
- Top with sliced chicken, bell peppers, corn, and fresh cilantro.
- Squeeze lime juice over bowls before serving.
Notes
- You can substitute chicken with tofu for a vegetarian option.
- Adjust the spice level by adding more or less chipotle chili powder.
- Serve with extra lime wedges for added zest.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Grilling, sautéing
- Cuisine: Mexican-inspired
- Diet: Gluten-free, dairy-free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg