Description
Honey Chipotle Chicken Rice Bowls are a vibrant and flavorful dish featuring smoky grilled chicken marinated in honey and chipotle peppers, served over fluffy rice and topped with fresh avocado corn salsa and crumbled cheese. Perfect for a quick weeknight dinner or a satisfying lunch, these bowls combine spicy, sweet, and tangy flavors in every bite.
Ingredients
Units
Scale
Honey Chipotle Chicken
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 chipotle Chile in adobo sauce + 1 tablespoon of adobo sauce (finely chopped)
- 1/2 of a lime (juiced)
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 tablespoon chopped fresh cilantro
- Salt and freshly ground black pepper to taste
Avocado Corn Salsa
- 1 cup grilled fresh corn or defrosted frozen corn
- 1 avocado (peeled and diced)
- 1 jalapeño (seeds and veins removed, finely diced)
- 1 tablespoon chopped cilantro
- 1/2 of a lime (juice)
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Other Ingredients
- 2 cups cooked rice
- Crumbled queso fresco or cotija cheese
- Lime wedges and cilantro for garnish
Instructions
- Prepare the marinade: Whisk together olive oil, chopped chipotle, adobo sauce, lime juice, honey, garlic powder, cumin, cilantro, salt, and pepper in a bowl or measuring cup. Place chicken breasts in a freezer bag, pour the marinade over, seal it, and massage to coat the chicken evenly. Marinate for at least 1 hour and up to 4 hours.
- Cook the chicken: Preheat a grill or skillet over medium-high heat (around 400-425°F). Lightly oil the grill grates or skillet. Remove chicken from marinade and cook for about 5-6 minutes on each side, until the internal temperature reaches 165°F. Remove from heat and let rest for 5-10 minutes before dicing or slicing.
- Make the salsa: In a bowl, combine corn, diced avocado, diced jalapeño, chopped cilantro, lime juice, cumin, salt, and pepper. Mix well and adjust seasoning as needed.
- Assemble the bowls: Divide cooked rice into bowls. Top with sliced or diced chicken, spoonfuls of avocado corn salsa, and crumbled cheese. Garnish with extra cilantro and lime wedges.
Notes
- You can use grilled fresh corn or thawed frozen corn for the salsa, depending on availability.
- Marinate the chicken for at least 1 hour for more flavor, but not more than 4 hours to prevent it from becoming mushy.
- Adjust the heat level of the salsa by adding more or less jalapeño, according to your preference.
- This dish can be customized with other toppings like sour cream, sliced radishes, or shredded lettuce.
Nutrition
- Serving Size: 1 bowl (about 1/4 of total)
- Calories: 520 kcal
- Sugar: 9g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg
