Ingredients
Scale
Honey Chipotle Chicken:
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons chipotle sauce (from a can of chipotles in adobo)
- 3 tablespoons honey
- Juice of ½ lime
- 3 garlic cloves, minced
- 1 pound chicken breast, cut into bite-sized pieces
- 2 tablespoons avocado oil
Toppings for Bowls:
- 2 cups cooked brown rice
- 1 cup sliced cherry tomatoes
- 1 cup sliced cucumbers
- 2 cups chopped romaine lettuce
Chipotle Tahini Sauce:
- 3 tablespoons tahini
- ½ tablespoon honey
- 1 tablespoon low-sodium soy sauce
- Juice of ½ lime
- Water (to thin the sauce)
Instructions
- Make the Sauce:
In a small bowl, whisk together soy sauce, chipotle sauce, honey, lime juice, and garlic. Set aside. - Cook the Chicken:
Heat avocado oil in a skillet over medium-high heat. Brown chicken pieces in batches (1–2 minutes per side). Avoid overcrowding the pan. - Simmer:
Reduce heat to medium. Return all chicken to the skillet, pour the sauce over it, and cook for 5–7 minutes, stirring occasionally, until the chicken is fully cooked. - Prepare Tahini Sauce:
Mix tahini, honey, soy sauce, and lime juice. Add water 1 tablespoon at a time until smooth and pourable. - Assemble Bowls:
Divide rice, chicken, tomatoes, cucumbers, and romaine among 4 bowls. Drizzle with tahini sauce and serve.
Notes
Marinate for Extra Flavor: Let the chicken sit in the sauce for 15–20 minutes before cooking.
Adjust Heat: Use 1 tablespoon chipotle sauce for mild, 3 for spicy.
Use Pre-Cooked Rice: Save time by using leftover or store-bought rice.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl (517g)
- Calories: 921 kcal
- Sugar: 9g
- Sodium: 650 mg
- Fat: 26g
- Saturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 52g
- Cholesterol: 230 mg