Description
These Sticky Grape Chipotle Chicken Bowls are the perfect balance of sweet, smoky, and savory. Juicy chicken is coated in a glossy grape-chipotle glaze that delivers bold flavor without excess calories. Paired with light grains and crisp vegetables, this bowl is satisfying, high in protein, and ideal for clean, stress-free meal prep. It’s a creative twist that keeps healthy eating exciting all week long.
Ingredients
For the Chicken
1 ½ lbs boneless skinless chicken breast, diced
1 tbsp olive oil
Salt and black pepper to taste
For the Grape Chipotle Sauce
½ cup 100% grape juice (no added sugar)
1–2 chipotle peppers in adobo sauce, finely minced
2 tbsp tomato paste
1 tbsp honey
1 tbsp apple cider vinegar
2 cloves garlic, minced
1 tsp cornstarch + 1 tbsp water (slurry)
For the Bowls
2 cups cooked jasmine or brown rice
1 cup steamed zucchini
1 cup roasted bell peppers
1 cup shredded lettuce or cabbage
Fresh cilantro (optional garnish)
Instructions
Cook rice according to package instructions if not already prepared. Set aside.
Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper. Cook for 6–8 minutes until golden and fully cooked. Remove and set aside.
In the same pan, sauté garlic for 30 seconds. Stir in grape juice, chipotle peppers, tomato paste, honey, and apple cider vinegar. Simmer for 3–4 minutes. Add cornstarch slurry and cook until the sauce thickens and becomes sticky.
Return chicken to the pan and toss until evenly coated in the glaze.
Divide rice into four containers. Top with glazed chicken and vegetables. Garnish with cilantro if desired.
- Prep Time: 15 mins
- Cook Time: 20 minutes
- Category: Dinner