Description
Honey Chipotle Chicken Rice Bowls offer a perfect balance of sweet and spicy flavors with tender grilled chicken marinated in a smoky chipotle and honey sauce, served over fluffy rice and topped with a fresh, vibrant corn salsa. This dish is a delicious and satisfying meal ideal for a wholesome lunch or dinner.
Ingredients
Scale
For the Chicken Marinade
- 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 Rice and Toppings
- 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
- Crumbled queso fresco or cotija cheese (optional)
- Lime wedges & extra cilantro, for garnish
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, finely chopped chipotle pepper, adobo sauce, honey, lime juice, garlic powder, ground cumin, salt, and black pepper. Coat the chicken breasts or thighs thoroughly in the marinade. Cover and let the chicken marinate for at least 1 hour or up to 4 hours in the refrigerator to let the flavors infuse.
- Cook the Chicken: Preheat a grill or skillet over medium-high heat. Once hot, cook the marinated chicken for about 5-6 minutes per side until it is golden brown and has reached an internal temperature of 165°F (74°C). Remove the chicken from heat and let it rest for 5-10 minutes to retain its juices before slicing.
- Prepare the Corn Salsa: In a mixing bowl, combine the corn kernels, diced avocado, finely diced jalapeño, chopped fresh cilantro, lime juice, salt, and black pepper. Gently toss the ingredients together to make a fresh, flavorful salsa without mashing the avocado.
- Assemble the Bowls: Divide the cooked rice evenly between two bowls. Top each bowl with the sliced grilled chicken, then add a generous amount of corn salsa on top. Sprinkle with crumbled queso fresco or cotija cheese if desired. Garnish the bowls with extra cilantro and lime wedges for an added burst of freshness.
Notes
- For extra smoky flavor, grill the corn before using it in the salsa.
- Use either chicken breasts or thighs depending on your preference; thighs will be juicier.
- Remove seeds and veins from jalapeño to reduce heat if you prefer a milder salsa.
- Can substitute brown rice or cilantro-lime rice based on dietary preference.
- Leftover chicken and salsa can be stored in the refrigerator for up to 3 days.
- Queso fresco or cotija cheese is optional but adds a nice tangy flavor.
