Honey Chipotle Chicken Rice Bowl
Juicy, marinated chicken thighs pair with black beans, corn, roasted Brussels sprouts and whole grain Success ® Brown Rice in these hearty, satisfying bowls.
Ingredients
- 1 bag Success® Brown Rice
- 1/4 cup Brussels sprouts, quartered
- 1/4 cup red bell pepper, large chop
- 1/4 cup red onions, large chop
- 1/4 yellow bell pepper, large chop
- 3 tbsp olive oil, divided
- 1 1/2 tsp salt, divided
- 1/2 tsp pepper
- 2 boneless, skinless chicken thighs, diced
- 2 tbsp honey
- 1 tbsp chipotle peppers in adobe sauce, chopped
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 avocado, sliced
Instructions
Thanks to this savvy recipe, you can create a zippy, hearty, hunger-quashing dinner for four with minimal effort.
Step 1
Preheat oven to 400°F. Prepare rice according to package directions.
Step 2
In a bowl, toss Brussels sprouts, red bell pepper, red onion, and yellow bell pepper with 2 tablespoons of olive oil, 1 teaspoon of salt and pepper. Place on a sheet tray. Bake for 40 minutes, flipping halfway through.
Step 3
In another bowl, mix honey, chipotle peppers, remaining olive oil, garlic powder, smoked paprika and the remaining salt. Coat chicken breasts with mixture and let sit for 10 minutes.
Step 4
Heat a skillet over medium heat. Cook the chicken for 7 minutes or until fully cooked through.
Step 5
In a medium saucepan, cook black beans and corn over medium-high heat for 5 minutes.
Step 6
Divide rice between bowls, add black bean mixture on top of rice. Followed by the roasted vegetables and chicken. Top with avocado slices. Drizzle any extra sauce from pan on top.
