Description
These Honey Chipotle Chicken Rice Bowls combine tender, marinated grilled chicken with a sweet and smoky honey chipotle marinade, served over fluffy rice and topped with a fresh, zesty avocado corn salsa. With layers of flavor from smoky chipotle, lime, and creamy avocado, this recipe is a delicious and satisfying meal perfect for any occasion.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 chipotle Chile in adobo sauce, chopped
- 1 tablespoon adobo sauce
- Juice of 1/2 lime
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 tablespoon chopped fresh cilantro
- Salt and freshly ground black pepper to taste
Avocado Corn Salsa
- 1 cup grilled fresh corn kernels or defrosted frozen corn
- 1 avocado, peeled and diced
- 1 jalapeño, seeds and veins removed, finely diced
- 1 tablespoon chopped fresh cilantro
- Juice of 1/2 lime
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Assembly
- 2 cups cooked rice
- Crumbled queso fresco or cotija cheese for topping
- Lime wedges and extra cilantro for garnish
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, chopped chipotle, adobo sauce, lime juice, honey, garlic powder, cumin, chopped cilantro, salt, and pepper to create the marinade. Place the chicken breasts in a resealable freezer bag and pour the marinade over them. Seal the bag and massage to coat the chicken evenly. Refrigerate for at least 1 hour and up to 4 hours to let the flavors infuse.
- Cook the Chicken: Preheat a grill or skillet to medium-high heat, approximately 400-425°F. Lightly oil the grill grates or pan to prevent sticking. Grill the marinated chicken breasts for 5-6 minutes on each side until fully cooked and the internal temperature reaches 165°F. Once cooked, remove the chicken and let it rest for 5-10 minutes before slicing or dicing into bite-sized pieces.
- Prepare the Avocado Corn Salsa: In a medium bowl, combine the grilled corn kernels, diced avocado, finely diced jalapeño, chopped cilantro, lime juice, ground cumin, salt, and pepper. Mix gently to combine all ingredients without mashing the avocado. Taste and adjust seasoning as desired.
- Assemble the Bowls: Divide the cooked rice evenly into four serving bowls. Top each with sliced or diced grilled chicken, a generous spoonful of the avocado corn salsa, and sprinkle crumbled queso fresco or cotija cheese over the top. Garnish with additional fresh cilantro and lime wedges for an extra burst of flavor and freshness. Serve immediately.
Notes
- Marinate the chicken for up to 4 hours for maximum flavor; avoid marinating longer to prevent texture changes.
- If fresh corn is not available, frozen corn works well; grill or sauté before adding to the salsa.
- Adjust the amount of jalapeño according to your heat preference.
- Rice can be substituted with quinoa or cauliflower rice for variation.
- For a dairy-free option, omit the cheese or use a plant-based cheese alternative.
