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Honey Chipotle Chicken Rice Bowls: A Flavor-Packed Meal Made Easy

  • Author: Annabel
  • Total Time: 40 minutes
  • Yield: 4 servings

Description

These Honey Chipotle Chicken Rice Bowls are a flavorful and satisfying dish that combines smoky, spicy, and sweet chicken with creamy avocado corn salsa and perfectly cooked rice. Topped with queso fresco and fresh cilantro, it’s an easy recipe that’s perfect for weeknight dinners or meal prep. The balance of textures and flavors ensures every bite is as delicious as the last.

Ingredients

For the 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

For the Avocado Corn Salsa:

  • 1 cup grilled fresh corn (or defrosted frozen corn)
  • 1 avocado, diced
  • 1 jalapeño, finely diced (seeds and veins removed)
  • 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

Prepare the Chicken Marinade

  1. In a medium bowl, whisk together olive oil, chopped chipotle chile, adobo sauce, lime juice, honey, garlic powder, ground cumin, chopped cilantro, salt, and pepper.
  2. Mix thoroughly until all ingredients are combined.

Marinate the Chicken

  1. Place chicken breasts in a resealable plastic bag or shallow dish.
  2. Pour the marinade over the chicken, ensuring it’s evenly coated.
  3. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.

Grill the Chicken

  1. Preheat the grill to medium-high heat.
  2. Remove the chicken from the marinade and let excess marinade drip off.
  3. Grill the chicken for 6-7 minutes per side, or until fully cooked and grill marks appear. Ensure the internal temperature reaches 165°F (74°C).
  4. Allow the chicken to rest for 5 minutes, then slice into thin strips.

Prepare the Avocado Corn Salsa

  1. In a medium bowl, combine grilled corn, diced avocado, jalapeño, chopped cilantro, lime juice, ground cumin, salt, and pepper.
  2. Toss gently to combine, ensuring the avocado remains intact.

Assemble the Rice Bowls

  1. Divide the cooked rice among four serving bowls.
  2. Top each bowl with slices of grilled honey chipotle chicken.
  3. Add a generous scoop of avocado corn salsa to each bowl.

Garnish and Serve

  1. Sprinkle crumbled queso fresco or cotija cheese over the top.
  2. Garnish with lime wedges and additional cilantro.
  3. Serve immediately and enjoy this vibrant, flavor-packed dish!

Notes

  • Marinate Longer for More Flavor: For the best results, marinate the chicken for at least 4 hours or overnight.
  • Grilled vs. Skillet: If you don’t have a grill, cook the chicken in a skillet over medium heat until golden brown and fully cooked.
  • Customize the Salsa: Add diced red onion or chopped tomatoes to the avocado corn salsa for extra texture and flavor.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Mexican-Inspired

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Find it online: https://yummyolk.com/honey-chipotle-chicken-rice-bowls/