Description
These Honey Chipotle Chicken Rice Bowls combine tender, marinated grilled chicken with a smoky, sweet, and spicy chipotle marinade, served over fluffy rice and topped with a fresh avocado corn salsa and crumbled cheese. Perfect for a flavorful and balanced dinner that’s both satisfying and easy to prepare.
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
- 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
Additional Ingredients
- 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 chile, adobo sauce, lime juice, honey, garlic powder, cumin, chopped cilantro, salt, and black pepper. Place the chicken breasts into a resealable freezer bag, pour the marinade over them, seal the bag securely, and massage gently to evenly coat the chicken. Refrigerate for at least 1 hour and up to 4 hours to allow flavors to develop.
- Cook the Chicken: Preheat your grill or a skillet over medium-high heat, aiming for a temperature between 400°F and 425°F. Lightly oil the grill grates or pan to prevent sticking. Grill the chicken breasts for 5 to 6 minutes per side, or until they reach an internal temperature of 165°F, ensuring they are fully cooked. Remove the chicken from heat and let it rest for 5 to 10 minutes to retain juices before slicing or dicing.
- Prepare the Avocado Corn Salsa: In a mixing bowl, combine the grilled or thawed corn kernels, diced avocado, finely diced jalapeño, chopped cilantro, lime juice, ground cumin, salt, and pepper. Stir gently to blend the ingredients well and adjust seasoning if necessary to balance flavors.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each with sliced or diced grilled chicken, a generous spoonful of avocado corn salsa, and sprinkle with crumbled queso fresco or cotija cheese. Garnish each bowl with additional cilantro leaves and a lime wedge to add freshness and a zesty kick just before serving.
Notes
- Marinating the chicken for longer than 1 hour, up to 4 hours, enhances the depth of flavor.
- If you don’t have fresh corn, frozen corn works well when grilled or lightly sautéed.
- Adjust the amount of jalapeño in the salsa according to your preferred spice level.
- For a lighter option, substitute white rice with cauliflower rice.
- Make sure to let the chicken rest after cooking to keep it juicy.
- Queso fresco or cotija adds a nice saltiness, but you can use feta cheese as an alternative.
