Description
Sweet and smoky grilled chicken served over rice with avocado corn salsa and tangy garnishes.
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 chipotle chili in adobo + 1 tbsp adobo sauce, finely chopped
- ½ lime, juiced
- 1 tbsp honey
- ½ tsp garlic powder
- ½ tsp ground cumin
- 1 tbsp chopped fresh cilantro
- Salt & freshly ground black pepper to taste
- 1 cup grilled or thawed frozen corn
- 1 avocado, diced
- 1 jalapeño, seeded & finely diced
- 1 tbsp chopped cilantro
- ½ lime juice
- ½ tsp ground cumin
- 2 cups cooked rice
- Crumbled queso fresco or cotija
- Lime wedges & extra cilantro for garnish
Instructions
- Whisk olive oil, chipotle, adobo sauce, lime juice, honey, garlic powder, cumin, cilantro, salt and pepper in a bowl.
- Add chicken to a freezer bag, pour marinade in, massage to coat, refrigerate 1–4 hours.
- Preheat grill or skillet to medium‑high (about 400–425 °F). Oil and cook chicken 5–6 min per side until internal temperature reaches 165 °F. Let rest 5–10 min, then slice or dice.
- Make salsa: in a bowl combine corn, avocado, jalapeño, cilantro, lime juice, cumin, salt and pepper; taste and adjust.
- Assemble bowls: divide rice among bowls, top with chicken, salsa, cheese, garnish with cilantro and lime wedges.
Notes
- Marinate chicken 1–4 hours; overnight not necessary.
- Grill corn alongside chicken, or use fire‑roasted frozen corn.
- Swap chicken breasts for thighs, quinoa or cauliflower rice instead of rice.
- Omit chipotle for less heat, or substitute cumin with chili powder.