Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 3 tablespoons honey
- 2 chipotle peppers in adobo sauce, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups cooked jasmine rice
- 1 cup cherry tomatoes, halved
- Fresh cilantro, chopped
- 1 lime, sliced
- Optional: sliced avocado, shredded cheese
Instructions
- In a bowl, mix honey, minced chipotle peppers, olive oil, smoked paprika, salt, and pepper to create a marinade.
- Marinate the chicken breasts in the honey chipotle mixture for at least 30 minutes.
- Preheat a grill or skillet over medium heat and cook the chicken until fully cooked and charred slightly, about 6-7 minutes per side.
- Let the chicken rest for 5 minutes, then slice into strips.
- Divide cooked rice into bowls, top with sliced chicken, cherry tomatoes, cilantro, and lime slices.
- Optional: add sliced avocado or shredded cheese for extra flavor.
- Serve immediately with extra lime and cilantro garnish.
Notes
- You can substitute chicken with shrimp or tofu for variation.
- Adjust spice levels by adding more or fewer chipotle peppers.
- For a healthier version, use brown rice or cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Grilling, Sautéing
- Cuisine: American-Mexican fusion
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 12g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg