Description
A vibrant Tex-Mex-inspired bowl with tender crockpot chicken, hot honey, black beans, rice, and corn. Customize toppings for a wholesome, indulgent meal that balances bold flavors and nutrients.
Ingredients
Chicken thighs, 2 lbs
Hot honey sauce, 3/4 cup
Cooked long grain rice, 4 cups
Black beans, 1.5 cups (canned or fresh)
Kernel corn, 2 cups
Avocado oil, 1 tbsp
Ground cumin, 1 tsp
Smoked paprika, 1/2 tsp
Lime juice, 1 tbsp (fresh)
Instructions
Cut chicken thighs into 1-inch cubes and trim excess fat
Mix hot honey sauce with 1 tsp cumin and 1/2 tsp smoked paprika
Coat chicken in the seasoning; refrigerate 15–30 minutes
Warm cooked rice to 150°F (3 minutes in microwave/stovetop)
Rinse black beans in cold water
Heat avocado oil in a skillet, sear chicken 2 minutes per side
Transfer chicken to crockpot and cook on low 6–8 hours or high 3–4 hours
During final 30 minutes, stir in lime juice
Build bowls with rice, beans, corn, and chicken
Notes
Searing the chicken is optional but improves texture. Store leftover hot honey sauce in the refrigerator. Use store-bought or homemade hot honey. For a vegetarian option, substitute chicken with tofu and avocado oil with olive oil.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 12g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg