The HONEY CHIPOTLE CHICKEN BOWL from Tacobee’s in Crown Heights, Brooklyn NYC! 🍗🧀🔥

Ingredients

• 1 cup Long Grain Rice (Rinsed; cooked with turmeric and chicken broth for yellow color)
• 1 cup Chicken Broth (Low‑sodium preferred)
• 1 tsp Turmeric Powder (Gives rice its yellow hue)
• 1 cup Canned Black Beans (Drained and rinsed)
• 2 pieces Boneless Skinless Chicken Breasts (Approximately 1 lb total; trimmed)
• 2 tbsp Honey (Prefer raw or light honey)
• 1 tbsp Chipotle Peppers in Adobo (Finely chopped; adds smoky heat)
• 1 tbsp Olive Oil (For marinating chicken)
• 1 tsp Smoked Paprika (Adds depth to chicken flavor)
• 1 tsp Garlic Powder
• 1 cup Monterey Jack Cheese (Shredded; used in queso and as topping)
• 0.5 cup Sharp Cheddar Cheese (Shredded; mixed into queso)
• 0.25 cup Milk (Whole or 2% for creamier queso)
• 1 small Jalapeño (Finely diced; adds heat to queso)
• 1 cup Frozen Corn Kernels (Thawed)
• 2 medium Tomatoes (Diced for pico de gallo)
• 0.25 cup Red Onion (Finely diced for pico and as topping)
• 2 tbsp Fresh Cilantro (Chopped; for pico and guacamole)
• 2 whole Lime (Juice used in pico and guacamole)
• 1 large Avocado (Ripe; for guacamole)
• 2 cups Romaine Lettuce (Shredded)
• 2 tbsp Chipotle Sauce (Store‑bought chipotle mayo or homemade)
• 2 tbsp Sour Cream
• to taste Salt
• to taste Black Pepper

Instructions

1. Cook Yellow Rice

   Rinse 1 cup rice until water runs clear. In a medium saucepan combine rice, 2 cups water, 1 cup chicken broth, 1 tsp turmeric, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer 15‑18 minutes until liquid is absorbed and rice is tender.

   Time: PT20M

   Temperature: Medium heat on stove

2. Warm Black Beans

   Place 1 cup drained black beans in a small saucepan, add ¼ cup water, season with a pinch of salt, and heat over medium heat for 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: Medium heat

3. Marinate Chicken

   In a mixing bowl combine 2 tbsp honey, 1 tbsp chopped chipotle in adobo, 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, salt and pepper. Add the chicken breasts, coat well, and let sit at room temperature for 10 minutes.

   Time: PT10M

4. Cook Chicken

   Heat the large skillet over medium‑high heat. Add a drizzle of oil, then place the chicken breasts. Sear 5 minutes per side until golden. Transfer skillet to a pre‑heated oven at 180°C (350°F) and finish cooking 10 minutes, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes before slicing.

   Time: PT15M

   Temperature: 180°C

5. Prepare Spicy Queso

   In a clean saucepan melt 1 tbsp butter over low heat. Add 1 cup shredded Monterey Jack, ½ cup shredded cheddar, ¼ cup milk, and the diced jalapeño. Stir constantly until cheese melts into a smooth sauce, about 5 minutes.

   Time: PT5M

   Temperature: Low heat

6. Make Pico de Gallo

   Combine diced tomatoes, ¼ cup diced red onion, 1 minced jalapeño, 2 tbsp chopped cilantro, juice of 1 lime, and a pinch of salt in a bowl. Mix gently and set aside.

   Time: PT5M

7. Prepare Fresh Guacamole

   Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash with a fork, add 1 tbsp lime juice, 1 tbsp finely diced red onion, 1 tsp chopped cilantro, and salt to taste. Mix until just combined; keep some chunks for texture.

   Time: PT5M

8. Assemble the Bowls

   Divide the cooked yellow rice between two serving bowls. Top each with a scoop of black beans, corn, sliced chicken, a drizzle of spicy queso, a spoonful of pico de gallo, a dollop of guacamole, sliced red onion, shredded lettuce, and a sprinkle of extra Monterey Jack. Finish with a drizzle of chipotle sauce and a small spoon of sour cream.

   Time: PT5M

Nutrition Facts

Calories

750

Protein

35 g

Carbohydrates

80 g

Fat

30 g

Fiber

12 g