Description
Get ready to fall in love with meal prep again! These Sticky Grape Chipotle Chicken Bowls are the perfect blend of sweet, smoky, and savory—proof that healthy doesn’t have to mean bland. Juicy chicken coated in a glossy chipotle-grape glaze sits atop fluffy jasmine rice with bright, crisp broccoli. It’s low-calorie, high-protein, and loaded with vibrant flavor that keeps lunchtime exciting.
Ingredients
For the Chicken:
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1.5 lbs boneless, skinless chicken breast, cubed
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Salt & pepper to taste
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1 tbsp olive oil
For the Sauce:
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½ cup 100% grape juice (no sugar added)
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1 tbsp chipotle in adobo, minced
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1 tbsp honey or sugar-free maple syrup
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1 tbsp soy sauce (or tamari/coconut aminos)
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2 tsp cornstarch + 2 tbsp water (slurry)
For the Bowls:
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2 cups cooked jasmine or basmati rice
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2 cups steamed broccoli
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Lime wedges & fresh cilantro or parsley for garnish
Instructions
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Sear the Chicken
Pat chicken dry and season with salt and pepper. Heat olive oil in a skillet over medium-high. Cook chicken for 6–8 minutes, turning until golden and cooked through. Set aside. -
Make the Sauce
In the same pan, add grape juice, chipotle, soy sauce, and honey. Simmer while scraping up browned bits for flavor. -
Thicken the Glaze
Stir in cornstarch slurry while whisking. Cook 1–2 minutes until glossy and thick. -
Coat the Chicken
Return chicken to the pan, tossing until every piece is beautifully coated in sticky sauce. -
Assemble the Bowls
Layer rice and broccoli, then top with glazed chicken. Garnish with fresh herbs and a squeeze of lime.
Notes
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Keep sauce at a gentle simmer—too hot and it may over-thicken.
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Use thighs for extra juiciness or swap rice for cauliflower for a low-carb twist.
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Store up to 4 days in airtight containers; reheat gently to preserve texture.