Description
Honey Chipotle Chicken Rice Bowls are a vibrant and flavorful meal combining the sweet heat of honey and chipotle with tender grilled chicken, fresh avocado, and a zesty corn salsa, all served over a bed of fluffy rice. This dish balances smoky, spicy, and tangy flavors perfectly, making it an easy, wholesome, and satisfying bowl for lunch or dinner.
Ingredients
Scale
For the Chicken Marinade and Cooking:
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 tablespoon adobo sauce (from the chipotle can)
- 1 tablespoon honey
- Juice of half a lime
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
For the Corn Salsa:
- 2 cups cooked rice (white, brown, or cilantro-lime)
- 1 cup corn kernels (grilled fresh corn or defrosted frozen corn)
- 1 avocado, diced
- 1 jalapeño, finely diced (seeds & veins removed for less heat)
- 1 tablespoon fresh cilantro, chopped
- Juice of half a lime
- Salt and black pepper, to taste
For Garnish:
- Crumbled queso fresco or cotija cheese (optional)
- Lime wedges
- Extra cilantro
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, finely chopped chipotle pepper, adobo sauce, honey, lime juice, garlic powder, cumin, salt, and black pepper. Coat the chicken breasts or thighs thoroughly with this marinade and let it rest for at least 1 hour, or up to 4 hours in the refrigerator to develop flavor.
- Cook the Chicken: Preheat a grill or skillet over medium-high heat. Place the marinated chicken on the heat and cook for approximately 5-6 minutes per side until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Remove from heat and allow the chicken to rest for 5-10 minutes to retain juices before slicing.
- Prepare the Corn Salsa: In a bowl, gently combine the corn kernels, diced avocado, finely diced jalapeño (with seeds and veins removed if you prefer less heat), chopped cilantro, lime juice, salt, and black pepper. Mix carefully to maintain the avocado’s texture without mashing.
- Assemble the Bowls: Divide the cooked rice evenly between two bowls. Top each bowl with sliced chicken and a generous scoop of the prepared corn salsa. Optionally, sprinkle crumbled queso fresco or cotija cheese over the top. Garnish with extra fresh cilantro and lime wedges to add a fresh citrus finish.
Notes
- Marinate the chicken for longer if time permits to enhance the flavor depth.
- Use chicken thighs if you prefer a juicier, more flavorful cut.
- Substitute rice with quinoa or cauliflower rice for a lower-carb option.
- Seed and remove jalapeño veins to adjust the dish’s spiciness.
- For a vegan version, replace chicken with grilled tofu and omit cheese.
