Description

Honey Chipotle Chicken Rice Bowls combine tender, marinated chicken with a sweet and spicy chipotle-honey glaze, served over fluffy rice and topped with a refreshing avocado and corn salsa. This recipe balances smoky heat with fresh, zesty flavors for a satisfying and colorful meal perfect for lunch or dinner.

Ingredients

Chicken Marinade

1 lb boneless, skinless chicken breasts (or thighs)
1 tablespoon olive oil
1 chipotle pepper in adobo sauce, finely chopped
1 tablespoon adobo sauce (from the chipotle can)
1 tablespoon honey
Juice of half a lime
½ teaspoon garlic powder
½ teaspoon ground cumin
Salt and black pepper, to taste

Bowl Ingredients

2 cups cooked rice (white, brown, or cilantro-lime)
1 cup corn kernels (grilled fresh corn or defrosted frozen corn)
1 avocado, diced
1 jalapeño, finely diced (seeds & veins removed for less heat)
1 tablespoon fresh cilantro, chopped
Juice of half a lime
Salt and black pepper, to taste
Crumbled queso fresco or cotija cheese (optional)
Lime wedges & extra cilantro, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Chicken: In a bowl, whisk together olive oil, chopped chipotle pepper, adobo sauce, honey, lime juice, garlic powder, cumin, salt, and pepper. Add the chicken breasts or thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for more flavor infusion.
Cook the Chicken: Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade, shaking off excess, and cook for 5-6 minutes per side, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Once cooked, remove from heat and let the chicken rest for 5-10 minutes before slicing thinly.
Prepare the Corn Salsa: In a mixing bowl, combine the corn kernels, diced avocado, finely diced jalapeño (with seeds and veins removed for milder heat), chopped fresh cilantro, lime juice, salt, and pepper. Gently mix the ingredients together to create a fresh, colorful salsa.
Assemble the Bowls: Divide the cooked rice evenly between two serving bowls. Top each bowl with sliced chicken and a generous scoop of the corn salsa. If desired, sprinkle with crumbled queso fresco or cotija cheese for added creaminess and flavor. Garnish with extra cilantro leaves and lime wedges on the side for an optional squeeze of freshness.

Notes

Marinating the chicken longer (up to 4 hours) enhances the flavor but avoid overnight as the lime juice may start to ‘cook’ the meat.
For a lower heat version, reduce or omit the chipotle pepper and jalapeño seeds.
Use brown rice or cilantro-lime rice for a different texture and flavor profile.
Grill the corn on the cob before cutting kernels for a smoky depth.
This recipe can be doubled easily to serve more people.
Leftover chicken and salsa can be stored separately in airtight containers in the refrigerator for up to 3 days.