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Chipotle Honey Chicken Copycat

Chipotle Honey Chicken Copycat

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580 Calories | 41g Protein
Quick note before you dive in:
You’ll find a brief overview up top⬆️
and the full recipe and details below⬇️
When you make it, don’t forget to rate the recipe and leave a comment : )
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Equipment

Servings: Makes 4

Ingredients
 

For the Chipotle Honey Chicken

  • 1.5 lbs boneless skinless chicken thighs
  • 4 tbsp lime juice
  • 1 tbsp garlic powder
  • 1 tbsp cumin
  • 1/2 tsp salt
  • Olive oil spray

For the Chipotle Honey Sauce

  • 3 chipotle peppers in adobo minced
  • 2 tbsp adobo sauce
  • 2 tbsp honey
  • 1 tbsp lime juice
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 3 tbsp water to thin

For the Corn Salsa

  • 1 can corn 14.5 oz, drained
  • 1/4 cup red onion finely diced
  • 1 tbsp lime juice
  • 2 tbsp cilantro chopped
  • 1/4 tsp salt

For the Pico de Gallo

  • 1 cup diced tomatoes
  • 1/4 cup red onion finely diced
  • 1 tbsp lime juice
  • 2 tbsp cilantro chopped
  • 1/4 tsp salt

For Serving:

  • 1 cup Jasmine Rice
  • 1 tbsp rice vinegar
  • 2 limes cut into wedges

Instructions
 

Marinate the Chicken

  • In a bowl, combine the chicken thighs with lime juice, garlic powder, cumin, and salt. Toss to coat and let sit while you prep the remaining ingredients
    1.5 lbs boneless skinless chicken thighs, 4 tbsp lime juice, 1 tbsp garlic powder, 1 tbsp cumin, 1/2 tsp salt

Cook the Rice

  • Cook 1 cup dry rice according to your preferred method. Add rice vinegar for extra flavor.
    1 cup Jasmine Rice, 1 tbsp rice vinegar

Make the Corn Salsa

  • In a bowl, mix together the corn, red onion, lime juice, cilantro, and salt. Stir well and set aside.
    1 can corn, 1/4 cup red onion, 1 tbsp lime juice, 2 tbsp cilantro, 1/4 tsp salt

Make the Pico de Gallo

  • Combine the diced tomatoes, red onion, lime juice, cilantro, and salt in a bowl. Mix and set aside.
    1 cup diced tomatoes, 1/4 cup red onion, 1 tbsp lime juice, 2 tbsp cilantro, 1/4 tsp salt

Prepare the Chipotle Honey Sauce

  • In a small bowl, mix together the chipotle peppers, adobo sauce, honey, lime juice, garlic powder, cumin, and smoked paprika. Add water 1 tbsp at a time until the sauce reaches a slightly runny consistency.
    3 chipotle peppers in adobo, 2 tbsp adobo sauce, 2 tbsp honey, 1 tbsp lime juice, 1 tsp garlic powder, 1 tsp cumin, 1/2 tsp smoked paprika, 3 tbsp water

Cook the Chicken

  • Heat a large pan over medium-high heat and lightly coat with olive oil spray. Add the chicken thighs and sear for 4–6 minutes per side until fully cooked and nicely browned.
    Olive oil spray

Dice and Sauce

  • Remove the chicken from the pan and let rest for a few minutes. Dice into bite-sized pieces, then return to the pan over medium heat. Pour in the chipotle honey sauce and toss until the chicken is fully coated and heated through.

Assemble the Bowls

  • Divide the cooked rice evenly between meal prep containers. Add the saucy chipotle honey chicken, then portion the corn salsa and pico de gallo into separate containers to preserve freshness when reheating.

Serve or Store

  • Serve with a couple fresh lime wedges if desired. Store in the fridge for up to 4 days.
    2 limes

Nutrition

Calories: 580kcalCarbohydrates: 81gProtein: 41gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 162mgSodium: 2293mgPotassium: 982mgFiber: 6gSugar: 17gVitamin A: 597IUVitamin C: 26mgCalcium: 94mgIron: 5mg