Honey Chipotle Chicken Rice Bowls (Print Version)
# Ingredients:
→ Honey Chipotle Chicken
01 -
1 pound boneless skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
1 chipotle chile in adobo sauce plus 1 tablespoon of adobo sauce, chile finely chopped
04 -
Juice of 1/2 lime
05 -
1 tablespoon honey
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon ground cumin
08 -
1 tablespoon fresh cilantro, chopped
09 -
Salt and freshly ground black pepper to taste
→ Avocado Corn Salsa
10 -
1 cup fresh corn, grilled (or defrosted frozen corn)
11 -
1 ripe avocado, peeled and diced
12 -
1 jalapeño, seeded and finely diced
13 -
1 tablespoon fresh cilantro, chopped
14 -
Juice of 1/2 lime
15 -
1/2 teaspoon ground cumin
16 -
Salt and freshly ground black pepper to taste
→ For Serving
17 -
2 cups cooked rice
18 -
Crumbled queso fresco or cotija cheese
19 -
Fresh lime wedges and cilantro for garnish
# Instructions:
01 -
Mix olive oil, chopped chipotle, adobo sauce, lime juice, honey, garlic powder, cumin, cilantro, salt and pepper in a bowl. Place chicken in a zip-top bag, pour in the marinade, and massage it into the chicken. Let it marinate for 1-4 hours.
02 -
Heat your grill or skillet to medium-high heat (400-425°F). Oil the cooking surface, add the chicken, and cook for 5-6 minutes per side until it reaches 165°F internally. Let it rest for 5-10 minutes before slicing.
03 -
Combine corn, diced avocado, jalapeño, cilantro, lime juice, cumin, salt and pepper in a bowl. Gently mix and adjust seasoning to taste.
04 -
Divide rice between bowls, top with sliced chicken and avocado corn salsa. Sprinkle with crumbled cheese, garnish with fresh cilantro and lime wedges.
# Notes:
01 -
This vibrant Southwest-inspired bowl combines sweet and spicy grilled chicken with fresh avocado corn salsa for a delicious and filling meal.
02 -
Can be prepped ahead - marinate chicken and make salsa in advance for quick assembly.