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Honey Chipotle Chicken Rice Bowls

Honey Chipotle Chicken Rice Bowls

Hearty and healthy rice bowls topped with delicious sweet and spicy grilled chicken and a fresh avocado corn salsa. Perfect for a flavorful weeknight dinner.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 470
Ingredients Method Notes

Ingredients
  

Honey Chipotle Chicken
  • 1 pound boneless skinless chicken breasts or chicken thighs
  • 1 tablespoon olive oil
  • 1/2 lime juice
  • 1 tablespoon honey
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon fresh cilantro chopped
  • salt and freshly ground black pepper to taste
Avocado Corn Salsa
  • 1 cup corn kernels grilled fresh or defrosted frozen
  • 1 avocado peeled and diced
  • 1 jalapeño seeds and veins removed, finely diced
  • 1 tablespoon cilantro chopped
  • 1/2 lime juice
  • 1/2 teaspoon ground cumin
  • salt and freshly ground black pepper to taste
Other Ingredients
  • 2 cups cooked rice
  • queso fresco or cotija cheese crumbled
  • lime wedges and cilantro for garnish

Method
 

Instructions
  1. For the Honey Chipotle Chicken: Whisk together the olive oil, chopped chipotle chile, adobo sauce, lime juice, honey, garlic powder, cumin, chopped cilantro, salt, and pepper in a bowl or glass measuring cup.
  2. Add the chicken breasts to a freezer bag, pour in the marinade, seal the bag, and massage the marinade into the chicken. Let marinate for at least 1 hour and up to 4 hours.
  3. Preheat grill or skillet to medium-high heat (about 400-425° F on the grill). Oil the grill grates or skillet and add the chicken breasts. Cook for about 5-6 minutes per side, or until the internal temperature reaches 165° F.
  4. Remove the chicken from the grill and let it rest for 5-10 minutes before dicing or slicing it.
  5. For the Avocado Corn Salsa: In a bowl, combine the corn kernels, diced avocado, diced jalapeño, chopped cilantro, lime juice, cumin, salt, and pepper. Stir everything together and taste for seasoning.
  6. To Assemble the Bowls: Divide the cooked rice evenly into serving bowls. Top the rice with the diced honey chipotle chicken, avocado corn salsa, and crumbled cheese. Garnish with extra cilantro and lime wedges.

Notes

To save time, grill the chicken and corn simultaneously. If you don't have a grill, use frozen fire-roasted corn. For a milder flavor, omit the chipotle chile and use only the adobo sauce. Chicken thighs can be substituted for breasts. Rice can be replaced with quinoa or cauliflower rice.