These Hot Honey Chicken Bowls with Chipotle Lime Crema feature crispy chicken paired with a sweet, spicy sauce and fresh summer veggies, offering a nutritious, customizable meal perfect for any occasion. Enjoy the vibrant flavors!
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Why You’ll Love These Hot Honey Chicken Bowls with Chipotle Lime Crema
My Hot Honey Crispy Chicken Bowls with Chipotle Lime Crema are the perfect summer dish. Beautifully crispy chicken with a sweet and spicy sauce, combined with fresh summer veggies, rice, and our delicious chipotle lime crema! We know you’ll love this dish as much as we do!
Sweet, tangy, spicy! The hot honey sauce over crispy chicken creates a delightful contrast that excites your palate!
The BEST sauce: The chipotle lime crema adds a tangy richness that complements the chicken bowls perfectly!
Fresh Summer Ingredients: Packed with vibrant veggies and wholesome grains, these bowls are as nutritious as they are delicious!
Household Ingredients: Perfect for a weeknight or weekend meal, with most of the ingredients you probably already have in your pantry.
Endless Customizations: Make it your own! Add your favorite toppings for a unique twist!
Our Hot Honey Chicken is a star all on it’s own – find the original hot honey chicken recipe here.
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- Beef and Snow Pea Stir-Fry!
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Ingredients
Hot Honey Chicken:
- Chicken breasts
- Panko bread crumbs
- Grated parmesan cheese
- Eggs
- Chipotle chili powder
- Paprika
- Garlic powder
- Onion powder
- Salt
- Pepper
- Hot honey
- Apple cider vinegar
- Butter
- Garlic
Chipotle Lime Crema:
- Sour cream
- Fresh lime juice
- Garlic
- Honey
- Chipotle pepper in adobo
Bowls:
- Crispy hot honey chicken
- Chipotle lime crema
- Jasmine rice
- Corn
- Lime
- Red Onion
- Feta
- Zucchini/Yellow Squash
- Avocado
How to Make Hot Honey Chicken Bowls with Chipotle Lime Crema
For the Chicken:
Preheat the oven to 425°F. Slice the chicken breasts lengthwise to form 4 thinner chicken cutlets—season both sides of each cutlet with salt and pepper.
Mix the panko bread crumbs, parmesan cheese, chipotle chili powder, paprika, garlic powder, and onion powder in a medium bowl. Pour the mixture onto a large plate. Then, In a small bowl, whisk together 2 eggs.
Dip each cutlet into the eggs, then into the panko mixture until evenly coated on all sides. Place each cutlet onto a baking sheet. Bake at 425° for 20-30 minutes, until the internal temperature reaches 165°F.
When the chicken is almost done, prepare the hot honey sauce. In a small saucepan over medium heat, add the hot honey sauce ingredients. Stir frequently until it becomes a syrup consistency. Then, pour the hot honey oven the chicken cutlets.
For the Chipotle Lime Cream:
In a blender, combine the sour cream, lime juice, garlic cloves, honey, and chipotle pepper in adobo. Blend and refrigerate until ready to use.
To Assemble the Bowls:
In a medium pan over medium-high heat, heat 1/2 tablespoon of butter. Add the sliced zucchini and summer squash, season with salt and pepper, and sauté until slightly browned.
In your serving bowls, layer rice, sautéed squash, red onion, corn, feta cheese, and chicken. Then, drizzle the chipotle lime crema, garnish with cilantro and lime wedges and serve!
Tools You’ll Need
Sheet Pan: to cook the chicken.
Small Saucepan: to make the hot honey sauce
Blender: to make the chipotle lime crema
Tips and Variations
Make it your own: I love making bowls because they are so customizable. Try them with quinoa instead of white rice, or add some beans? Add in your fav veggies to make it perfect for you.
Chicken: You can always make these hot honey chicken bowls with non-breaded chicken for a lighter dish.
Storage: Store these in the refrigerator for up to 3 days. You’ll want to reheat the chicken in the oven to give the coating some crispiness.
Hot Honey Chicken Bowls with Chipotle Lime Crema
Course: DinnerDifficulty: Easy4
servings30
minutes20
minutes50
minutesIngredients
- For the Hot Honey Chicken
2 large boneless, skinless chicken breasts
1 1/2 cup panko bread crumbs
1/3 cup Parmesan cheese
1 tsp chipotle chili powder
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
2 eggs
Black pepper, to taste
Salt, to taste
1/2 cup hot honey
2 Tbsp apple cider vinegar
2 Tbsp butter
2 garlic cloves, minced
- For the Chipotle Lime Crema
8oz sour cream
1 lime
2 garlic cloves
1.5 Tbsp honey
1 chipotle pepper in adobo
- For the Bowls
2 ears of corn, boiled and cut off the cob
1 zucchini, sliced
1 yellow squash, sliced
Jasmine rice, cooked
2 limes, cut into wedges for garnish
Feta cheese
1-2 avocados, sliced
Directions
- For the Hot Honey Chicken
- Preheat the oven to 425°F. Slice the chicken breasts lengthwise to form 4 thinner chicken cutlets—season both sides of each cutlet with salt and pepper.
- Mix the panko bread crumbs, parmesan cheese, chipotle chili powder, paprika, garlic powder, and onion powder in a medium bowl. Pour the mixture onto a large plate. Then, In a small bowl, whisk together 2 eggs.
- Dip each cutlet into the eggs, then into the panko mixture until evenly coated on all sides. Place each cutlet onto a baking sheet. Bake at 425° for 20-30 minutes, until the internal temperature reaches 165°F.
- When the chicken is almost done, prepare the hot honey sauce. In a small saucepan over medium heat, add the hot honey sauce ingredients. Stir frequently until it becomes a syrup consistency. Then, pour the hot honey oven the chicken cutlets.
- For the Chipotle Lime Crema
- In a blender, combine the sour cream, lime juice, garlic cloves, honey, and chipotle pepper in adobo. Blend and refrigerate until ready to use.
- For the Bowls
- In a medium pan over medium-high heat, heat 1/2 tablespoon of butter. Add the sliced zucchini and summer squash, season with salt and pepper, and sauté until slightly browned.
- In your serving bowls, layer rice, sautéed squash, red onion, corn, feta cheese, and chicken. Then, drizzle the chipotle lime crema, garnish with cilantro and lime wedges and serve!
