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Copycat Chipotle honey chicken bowls

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

Make it at home instead

No need to pay for takeout. This simple chipotle honey chicken bowl is packed full of fresh vegetables and smoky chipotle-honey-marinated chicken.

Make it at home instead

Chipotle is my go-to fast food restaurant. I know the food will always taste delicious, and I don't have to worry about the guilt I normally experience after eating fast food. This bowl is very similar to the traditional Chipotle dish, with the exception of an even more flavorful chicken. I made a sweet and smoky chicken marinade that takes this traditional dish to flavor town.

Make it at home instead

Copycat Chipotle honey chicken bowls recipe

Serves 2


  • 1/3 cup olive oil
  • 2 tablespoons honey
  • 1 teaspoon chili powder
  • 1/2 teaspoon chipotle chile powder
  • 1/2 teaspoon kosher salt
  • 2 boneless, skinless chicken breasts, diced
  • 3 cups white rice, cooked
  • 1 lemon, zested
  • 1/4 cup cilantro, minced
  • 1 can black beans, drained and rinsed
  • Unsweetened coconut milk, from a carton
  • 1/2 cup corn kernels, warmed
  • 1/2 cup salsa
  • 1/2 cup guacamole
  • 1/2 cup shredded Mexican-blend cheese (optional)


  1. In a medium-size mixing bowl, whisk together the olive oil, honey, chili powder, chipotle chile powder and kosher salt. Add in the chicken, and toss to coat.
  2. Cover the chicken, and let it marinate for at least 4 hours.
  3. Once the chicken is marinated, place a skillet over medium-high heat, and cook the chicken until it is no longer pink. Set it aside.
  4. In a medium-size mixing bowl, mix together the cooked rice, lime zest and cilantro, and set it aside.
  5. To a small saucepan, add the black beans, and cover them with the coconut milk. Simmer over medium-low heat until the beans are warmed through.
  6. Add 1-1/2 cups of rice to each plate, and then top with equal amount corn, beans, chicken, salsa and guacamole. Sprinkle with cheese, if desired.

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