Description
This Honey Chipotle Chicken Rice Bowls recipe combines tender grilled chicken marinated in a smoky and sweet chipotle honey sauce with a fresh avocado corn salsa. Served over fluffy rice and topped with crumbled queso fresco, this flavorful bowl is perfect for a satisfying and vibrant weeknight meal.
Ingredients
Scale
For the 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
For the Avocado Corn Salsa
- 1 cup grilled fresh corn or defrosted frozen corn kernels
- 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
For Assembly
- 2 cups cooked rice
- Crumbled queso fresco or cotija cheese, as desired
- Lime wedges and extra cilantro for garnish
Instructions
- Marinate the Chicken: Whisk together olive oil, chopped chipotle, adobo sauce, lime juice, honey, garlic powder, ground cumin, chopped cilantro, salt, and pepper in a bowl. Place the chicken breasts in a resealable freezer bag, pour the marinade over them, seal the bag, and massage gently to coat the chicken evenly. Refrigerate for at least 1 hour, up to 4 hours, to allow flavors to meld.
- Cook the Chicken: Preheat a grill or skillet over medium-high heat (about 400-425°F). Lightly oil the grill grates or pan to prevent sticking. Grill the chicken breasts for 5-6 minutes per side until fully cooked and the internal temperature reaches 165°F. Remove from heat and let rest for 5-10 minutes to retain juices before slicing or dicing.
- Prepare the Avocado Corn Salsa: In a mixing bowl, combine grilled or thawed corn kernels, diced avocado, finely diced jalapeño, chopped cilantro, lime juice, ground cumin, salt, and pepper. Stir gently to combine and adjust seasoning to taste.
- Assemble the Bowls: Divide the cooked rice evenly among four serving bowls. Top each with sliced or diced grilled chicken, a generous spoonful of the avocado corn salsa, and a sprinkle of crumbled queso fresco or cotija cheese. Garnish with extra cilantro and lime wedges for added freshness and zest.
Notes
- For a smoky flavor, grill the chicken and corn over charcoal if possible.
- Marinate the chicken longer (up to 4 hours) for deeper flavor, but avoid overnight as the lime juice can start to break down the meat texture.
- Use frozen corn in a pinch; thaw and drain before mixing into salsa.
- If you prefer less heat, reduce or omit the jalapeño.
- Rice can be white, brown, or cauliflower rice to suit dietary preferences.
- Crunchy toppings like toasted pumpkin seeds add a nice texture contrast.
