This Honey Jalapeño Chicken Bowl is sweet, spicy, and super simple to pull together — the kind of weeknight meal I rely on when I want flavor without the fuss. I usually go with chicken breast, but this time I had thighs on hand and honestly… I might not go back. The heat from fresh jalapeño, a touch of honey, and warm spices come together to coat juicy chicken that gets piled high into a hearty rice bowl with corn, black beans, tomato, and all the fixings. It’s clean, satisfying, and packs a flavorful punch.

Ingredients:

• 2 boneless skinless chicken breasts (or thighs!)
• 1 jalapeño, finely chopped
• 1–2 tbsp honey (to taste)
• ½ tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• Salt and pepper, to taste
• 1 tsp lime juice
• 1 tsp Ali in the Valley Seasoning (or your favorite all-purpose blend)
• 1 tbsp olive oil
• 2 cups cooked rice (white, brown, or jasmine)
• 1 Avocado
• ½ cup cherry tomatoes, halved
• ½ cup black beans
• ½ cup corn (fresh or frozen)
• ¼ cup chopped red onion
• ¼ cup chopped green onion
• ¼ cup chopped cilantro

Directions:

1. In a small bowl, mix chopped jalapeño, honey, chili powder, cumin, garlic powder, lime juice, and salt to make the glaze.
2. Season chicken with salt, pepper, and Ali in the Valley Seasoning.
3. Heat olive oil in a pan over medium-high heat. Add chicken and sear on both sides until golden brown and cooked through.
4. Pour the honey jalapeño glaze over the chicken, letting it caramelize slightly in the pan.
5. While chicken rests, prep your bowl with rice, black beans, corn, tomatoes, red onion, green onion, and cilantro.
6. Slice the chicken and layer it over your bowl. Drizzle with extra glaze if you like.

That’s it! Dig in and enjoy the sweet-spicy magic.

Honey Jalapeño Chicken Bowl

Recipe by Alison J. Ball

Servings

2

servings

Prep time

10

minutes

Cooking time

15

minutes

Ingredients

• 2 boneless skinless chicken breasts (or thighs!)

• 1 jalapeño, finely chopped

• 1–2 tbsp honey (to taste)

• ½ tsp chili powder

• ½ tsp cumin

• ½ tsp garlic powder

• Salt and pepper, to taste

• 1 tsp lime juice

• 1 tsp Ali in the Valley Seasoning (or your favorite all-purpose blend)

• 1 tbsp olive oil

• 2 cups cooked rice (white, brown, or jasmine)

• 1 Avocado

• ½ cup cherry tomatoes, halved

• ½ cup black beans

• ½ cup corn (fresh or frozen)

• ¼ cup chopped red onion

• ¼ cup chopped green onion

• ¼ cup chopped cilantro

Directions

• In a small bowl, mix chopped jalapeño, honey, chili powder, cumin, garlic powder, lime juice, and salt to make the glaze.
• Season chicken with salt, pepper, and Ali in the Valley Seasoning.
• Heat olive oil in a pan over medium-high heat. Add chicken and sear on both sides until golden brown and cooked through.
• Pour the honey jalapeño glaze over the chicken, letting it caramelize slightly in the pan.
• While chicken rests, prep your bowl with rice, black beans, corn, tomatoes, red onion, green onion, avocado and cilantro.
• Slice the chicken and layer it over your bowl. Drizzle with extra glaze if you like.

Recipe Video