These Honey Chipotle Chicken Rice Bowls feature deliciously sweet and spicy grilled chicken topped with avocado corn salsa. They’re perfect for hearty, healthy weeknight dinners.
Ingredients For Honey Chipotle Chicken Rice Bowl
- Chicken: Use chicken breasts or thighs.
- Chipotle Chile in Adobo Sauce: Smoked jalapeños in a tangy tomato purée.
- Honey: Can substitute with maple syrup.
- Garlic Powder and Cumin: Adds earthy flavor.
- Cilantro: Fresh herb commonly used in Mexican dishes.
- Corn: Use fresh grilled corn for best flavor.
- Avocado: Adds healthy fat and fiber.
- Jalapeño: Essential for salsa.
- Lime: Fresh juice preferred for bright flavor.
How to Make Honey Chipotle Chicken
1. Marinate: Mix chipotle, adobo sauce, honey, olive oil, cilantro, garlic powder, cumin, salt, and pepper. Add chicken to a bag with the marinade, seal, and refrigerate for 1-4 hours.
2. Cook: Grill or cook on the stove at 400-425°F until chicken reaches 165°F. Rest for 5-10 minutes before slicing.
3. Assemble Bowls: Start with rice, then add chicken, avocado corn salsa, cheese, lime, and cilantro.
How to Make Avocado Corn Salsa
Option 1: Grill fresh corn by removing husk, brushing with oil, and cooking at 425°F, turning frequently until charred.
Option 2: Use defrosted frozen corn.
Mix: Combine corn, avocado, cilantro, jalapeño, lime juice, cumin, salt, and pepper. Adjust seasoning to taste.
Tips and Substitutions
- Grill chicken and corn simultaneously to save time.
- Use frozen fire-roasted corn if needed.
- Substitute cumin with chili powder if preferred.
- Add diced red onion or tomatoes to salsa.
- Use chicken thighs instead of breasts.
- Swap rice for quinoa or cauliflower rice.
- Omit chipotle for a milder dish, using only adobo sauce.
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Honey Chipotle Chicken Rice Bowls
These Honey Chipotle Chicken Rice Bowls feature deliciously sweet and spicy grilled chicken topped with avocado corn salsa. They're perfect for hearty, healthy weeknight dinners.
Ingredients
Honey Chipotle Chicken
- 1 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 chipotle chile in adobo + 1 tbsp adobo sauce
- Juice of 1/2 lime
- 1 tbsp honey
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1 tbsp chopped fresh cilantro
- Salt and pepper to taste
Avocado Corn Salsa
- 1 cup grilled or defrosted corn
- 1 diced avocado
- 1 diced jalapeño, seeds removed
- 1 tbsp chopped cilantro
- Juice of 1/2 lime
- 1/2 tsp ground cumin
- Salt and pepper to taste
Other Ingredients
- 2 cups cooked rice
- Crumbled queso fresco or cotija cheese
- Lime wedges and cilantro for garnish
Instructions
Honey Chipotle Chicken
- Combine marinade ingredients. Marinate chicken for 1-4 hours.
- Preheat grill/skillet to medium-high (400-425°F). Cook chicken until 165°F.
- Rest and slice chicken.
Avocado Corn Salsa
- Combine corn, avocado, jalapeño, cilantro, lime juice, cumin, salt, and pepper. Adjust seasoning.
Assembling the Bowls
- Divide rice into bowls.
- Top with chicken, salsa, and cheese.
- Garnish with cilantro and lime wedge.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 465Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 119mgCarbohydrates: 62gFiber: 7gSugar: 23gProtein: 47g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.