Name: Honey Chipotle Chicken Rice Bowls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: 1 pound boneless skinless chicken breasts; 1 tablespoon olive oil; 1 chipotle chile in adobo sauce, finely chopped; 1 tablespoon adobo sauce; 1/2 lime, juiced; 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; 1 cup grilled fresh corn or defrosted frozen corn; 1 avocado, peeled and diced; 1 jalapeño, seeds and vein removed, finely diced; 1 tablespoon chopped cilantro; 1/2 lime, juiced; 1/2 teaspoon ground cumin; Salt and freshly ground black pepper to taste; 2 cups cooked rice; Crumbled queso fresco or cotija cheese; Lime wedges and cilantro for garnish

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Introduction

These Honey Chipotle Chicken Rice Bowls combine smoky, sweet, and tangy flavors for a satisfying meal. With tender marinated chicken, creamy avocado corn salsa, and fluffy rice, they’re perfect for a quick weeknight dinner or meal prep.

A bowl filled with three main layers: on the left side, there are small cubes of grilled chicken with a golden brown color and slight char marks, in the center top portion there is a mix of grilled corn pieces with black grill marks, avocado chunks, and small sprinkled bits of white cheese, and on the right side there is a serving of fluffy white rice garnished with green herbs. Two lime wedges rest on top of the rice near the edge of the bowl. The bowl is white with a brown rim, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Honey Chipotle Chicken:

1 pound boneless skinless chicken breasts
1 tablespoon olive oil
1 chipotle chile in adobo sauce, finely chopped
1 tablespoon adobo sauce
1/2 lime, juiced
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 or defrosted frozen corn
1 avocado, peeled and diced
1 jalapeño, seeds and veins removed, finely diced
1 tablespoon chopped cilantro
1/2 lime, juiced
1/2 teaspoon ground cumin
Salt and freshly ground black pepper to taste

Other Ingredients:

2 cups cooked rice
Crumbled queso fresco or cotija cheese
Lime wedges and cilantro for garnish

Instructions

Step 1: In a bowl or glass measuring cup, whisk together olive oil, chopped chipotle, adobo sauce, lime juice, honey, garlic powder, cumin, cilantro, salt, and pepper.
Step 2: Place chicken breasts in a freezer bag, pour in the marinade, seal the bag, and massage to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours.
Step 3: Preheat your grill or skillet to medium-high heat (400-425°F). Lightly oil the grates or pan and cook the chicken for about 5-6 minutes on one side.
Step 4: Flip the chicken and continue cooking until the internal temperature reaches 165°F.
Step 5: Remove the chicken and let it rest for 5-10 minutes before slicing or dicing.
Step 6: To make the avocado corn salsa, combine corn, diced avocado, jalapeño, cilantro, lime juice, cumin, salt, and pepper in a bowl. Stir gently and adjust seasoning if needed.
Step 7: Assemble the bowls by dividing cooked rice among serving dishes. Top each with sliced chicken, avocado corn salsa, and crumbled cheese. Garnish with extra cilantro and a lime wedge.

Tips & Variations

For smoky depth, grill the corn fresh rather than using frozen.
Substitute chicken thighs for juicier meat if preferred.
Add a dollop of sour cream or Greek yogurt for creaminess.
Use brown rice or quinoa for a healthier grain option.
If you like it spicier, keep jalapeño seeds or add a dash of hot sauce to the salsa.

Storage

Store leftover chicken, salsa, and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the microwave or on the stovetop. Add fresh avocado last to keep it from browning.

How to Serve

The dish shows three main layers on a white marbled surface: at the bottom, there is a layer of white crumbly cheese spread unevenly with some green herb bits scattered. The middle layer consists of grilled chicken pieces, golden brown with dark grill marks, cut into cubes and placed closely together. The top layer features grilled corn sections, slightly charred with a mix of yellow and black patches, accompanied by pale green chunks of avocado mixed with small herb pieces. A wedge of light green lime is partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, the chicken can be marinated and cooked in advance. Store components separately and assemble just before serving for the freshest taste.

What can I use instead of queso fresco or cotija cheese?

You can substitute feta cheese or omit the cheese altogether if you prefer a dairy-free option.