Honey Chipotle Rice Bowls (Print-Friendly Version)
Chicken marinated in honey-chipotle sauce, grilled up and served on rice with fresh avocado salsa and cheese. Sweet and spicy in perfect harmony.
# Ingredients:
→ Honey Chipotle Chicken
01 -
1 tablespoon honey
02 -
1 chipotle chile in adobo sauce and 1 tablespoon of the sauce
03 -
1 pound of chicken breasts, no bones or skin
04 -
1 tablespoon olive oil
05 -
½ lime, squeezed for juice
06 -
½ teaspoon ground cumin
07 -
½ teaspoon garlic powder
08 -
1 tablespoon fresh cilantro, chopped
09 -
Salt and black pepper to taste
→ Avocado Corn Salsa
10 -
1 jalapeño pepper, finely chopped without seeds
11 -
1 cup of grilled corn (fresh or frozen works)
12 -
½ lime, squeezed for juice
13 -
Salt and black pepper to taste
14 -
1 avocado, peeled and cubed
15 -
1 tablespoon chopped fresh cilantro
16 -
½ teaspoon of cumin powder
→ For Serving
17 -
Crumbled cotija cheese or queso fresco
18 -
2 cups of cooked rice
19 -
Lime wedges and extra cilantro for decorating
# Steps:
01 -
Combine the marinade ingredients and toss them in a bag with the chicken. Let it sit for 1-4 hours.
02 -
On a grill set to 400-425°F, cook the chicken about 5-6 minutes per side until the internal temperature hits 165°F.
03 -
Mix together corn, avocado, cilantro, jalapeño, lime juice, and seasonings. Stir gently to combine.
04 -
Set the cooked chicken aside for at least 5-10 minutes. Then, slice it up.
05 -
Start layering your bowl with rice first, followed by chicken and the salsa. Sprinkle cheese on top and add a garnish of cilantro and lime wedges.
# Notes:
01 -
Both fresh and frozen corn will work just fine
02 -
Dial up or down the heat by adjusting the amount of chipotle and jalapeño