Honey Chipotle Chicken and Rice
This Honey Chipotle Chicken and Rice is sweet, smoky, and packed with flavor. Perfect for meal prep, this dish is high in protein, freezer-friendly, and ready in under an hour!
Ingredients
For the Chicken & Marinade:
- 1.5 lbs boneless skinless chicken thighs
- 3 tbsp honey
- 2 –3 chipotle peppers in adobo sauce minced
- 3 garlic cloves minced
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp salt
For the Rice & Veggies:
- 1.5 cups white or brown rice
- 2 cups chicken broth
- 1 bell pepper diced
- 1 cup frozen corn
- 1 cup black beans drained
- ½ red onion diced
Optional Garnish:
- Fresh cilantro lime wedges, avocado slices
Instructions
- Whisk honey, chipotle peppers, garlic, lime juice, olive oil, cumin, paprika, and salt in a bowl. Pour the marinade over chicken thighs in a zip-top bag or dish, and marinate for 20 minutes or overnight.
- Rinse rice under cold water and cook it in broth using a rice cooker, Instant Pot, or on the stovetop. Fluff with a fork once done.
- Heat a skillet over medium-high heat, remove chicken from the marinade (reserving the marinade), and sear for 5–6 minutes per side until cooked through. Let the chicken rest before slicing.
- Pour the reserved marinade into the skillet and simmer for 3–4 minutes until it thickens into a glaze. Toss the sliced chicken in the glaze.
- Sauté bell pepper, onion, corn, and black beans in the same skillet for 5–6 minutes until tender, seasoning with salt and pepper.
- Assemble meal prep containers by layering rice, sautéed veggies, and glazed chicken. Drizzle any extra glaze on top and add garnishes before serving.
Notes
✅ Make It Freezer-Friendly: Store in airtight containers for up to 3 months.
✅ Veggie Variations: Swap peppers for zucchini, broccoli, or sweet potatoes.
✅ Low-Carb Option: Use cauliflower rice or quinoa instead.
✅ Veggie Variations: Swap peppers for zucchini, broccoli, or sweet potatoes.
✅ Low-Carb Option: Use cauliflower rice or quinoa instead.