Description
This Honey Chipotle Chicken Rice Bowl recipe features tender grilled chicken breasts marinated in a smoky, sweet chipotle adobo sauce, paired with a fresh avocado corn salsa. Served over fluffy rice and topped with crumbled queso fresco and lime wedges, this flavorful dish is perfect for a wholesome and vibrant 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 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
For Assembly
- 2 cups cooked rice
- Crumbled queso fresco or cotija cheese
- Lime wedges
- 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. Place the chicken breasts into a resealable freezer bag and pour the marinade over them. Seal the bag, massage to coat the chicken evenly, and refrigerate for at least 1 hour or up to 4 hours to allow the flavors to penetrate.
- Cook the Chicken: Preheat a grill or skillet to medium-high heat, approximately 400-425°F. Lightly oil the grill grates or skillet to prevent sticking. Grill the marinated chicken breasts for 5-6 minutes on each side, or until fully cooked and the internal temperature reaches 165°F. Remove the chicken from heat and let it rest for 5-10 minutes 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 freshly ground black pepper. Mix gently to combine and adjust seasoning to taste.
- Assemble the Bowls: Divide the cooked rice evenly among four serving bowls. Top each portion with sliced or diced grilled chicken, a generous spoonful of avocado corn salsa, and sprinkle with crumbled queso fresco or cotija cheese. Garnish with extra cilantro and serve with lime wedges alongside for squeezing over the bowls.
Notes
- For extra smoky flavor, consider grilling the chicken over charcoal if possible.
- Frozen corn can be substituted for fresh grilled corn to save time.
- Adjust the amount of chipotle and jalapeño for desired spiciness.
- Leftover chicken and salsa make great lunches or tacos the next day.
- Use brown rice or cauliflower rice for a healthier alternative.
