Honey Chipotle Lime Chicken Bowls
Out of this world delicious, these easy and flavorful honey chipotle lime chicken bowls are amazing! Even without the “bowl” ingredients, the chicken marinade is best-ever! Debbie served for Sunday dinner and it was amazing. Great with Misha's Lime rice and Our best bites Cilantro lime dressing.
Ingredients
- Honey Chipotle Lime Chicken
- 2 tbsp Olive oil
- 2 tbsp freshly squeezed lime juice
- 2 tbsp honey
- 2 tbsp finely chopped chipotle pepper and adobo sauce I used only the sauce
- 1 tbsp dijon mustard
- 4 -5 cloves Garlic, finely miniced
- 2-3 tbsp fresh cilantro chopped
- 1/2 tsp salt
- 1 pinch salt
- 2 lbs. chicken breasts boneless, skinless thinly sliced
- marinade for a minimum of 8 hours
Bowls
- Spinach, lettuce or spring mix
- Chopped tomoatoes
- Sliced avocado
- Fresh Limes
Misha's Cilantro Lime rice
- 1 cup long grain rice jasmine or basamati
- 2 cups water or low-sodium broth
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 zest of 1 lime
- 2 tbsp fresh lime juice
- 1/2 cup chopped fresh cilantro
CAfe Rio Copycat Creamy Cilantro Ranch dressing
- 1 ounce package ranch dressing mix dry ingredidents - do not mix
- 1 cup mayonnaise
- 1/2 cup buttermilk might need a little extra
- 2 tbsp fresh lime juice 1 or 2 limes
- 1/4 cup green salsa I used Herdez mild salsa verde
Instructions
- For the rice
Rinse the rise in cold water before cooking. Heat the oil, Add the rinsed rice. Cook for 2 minutes. Add water or broth and salt. Bring to boil, then reduce heat to low, cover and cook for 15 - 18 minutes or until all the liquid is absorbed. Turn off the heat and the the rice sit, covered for 5 - 10 minutes. After resting, fluff, add zest, lime juice and chopped cilantro. If you choose, add zest and lime juice and taste as you go.
Dressing
- For the dressing - add all ingredients in blender and blend well. Refrigerate for a few hours