Honey Chipotle Chicken Rice Bowls
User Reviews
4.5
Honey Chipotle Chicken Rice Bowls
Description
These bowls start with chicken breasts marinated in a blend of olive oil, finely chopped chipotle chile in adobo sauce, lime juice, honey, garlic powder, ground cumin, fresh cilantro, salt, and black pepper. The marinating step, lasting from one to four hours, infuses the chicken with a harmonious balance of smoky, sweet, and tangy flavors. Cooking the chicken on a grill or skillet over medium-high heat until it reaches 165°F ensures a juicy interior with slightly charred edges.
The avocado corn salsa combines grilled or thawed corn kernels, diced avocado, minced jalapeño, chopped cilantro, lime juice, cumin, salt, and pepper for a fresh, creamy, and mildly spicy topping. The rice bowls come together by layering cooked rice, sliced or diced chicken, and the salsa, with crumbled queso fresco adding a salty, tangy contrast. Lime wedges and additional cilantro garnish brighten the dish and allow for customization.
Ingredients
Honey Chipotle Chicken
- 1 pound chicken breast boneless skinless
- 1 tablespoon olive oil
- 1 chipotle chile in adobo sauce finely chop the chipotle, + 1 tablespoon of adobo sauce
- 1/2 lime juiced
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin ground
- 1 tablespoon cilantro chopped, fresh
- salt freshly ground, to taste
- black pepper freshly ground, to taste
Avocado Corn Salsa
- 1 cup corn grilled fresh or defrosted frozen
- 1 avocado peeled and diced
- 1 jalapeño seeds and vein removed and finely diced
- 1 tablespoon cilantro chopped
- 1/2 lime juice
- 1/2 teaspoon cumin ground
- salt freshly ground, to taste
- black pepper freshly ground, to taste
Other Ingredients
- 2 cups rice cooked
- queso fresco crumbled or cotija cheese
- lime wedges and for garnish
- cilantro wedges and for garnish
Instructions
Honey Chipotle Chicken
- Whisk together the olive oil, chipotle, adobo sauce, lime juice, honey, garlic powder, cumin, cilantro, salt and pepper in a bowl or glass measuring cup. Add the chicken to a freezer bag and pour in the marinade. Seal the bag and massage the marinade into the chicken. Let the chicken marinate for at least an hour and up to 4 hours.
- Preheat grill or skillet to medium-high heat (about 400-425° F. on the grill). Oil the grill grates or skillet and add on the chicken breasts. Cook for about 5-6 minutes on the first side and then flip them over and grill until the internal temperature is 165° F.
- Remove the chicken from the grill and let it rest for 5-10 minutes before dicing or slicing it.
Avocado Corn Salsa
- In a bowl add the corn kernels, diced avocado, jalapeño, cilantro, lime juice, cumin, salt and pepper. Stir everything together and taste it for seasoning.
Assembling the Bowls
- Divide the rice evenly into the bowls. Top the rice with some of the chicken, salsa, and cheese. Garnish with extra cilantro and a lime wedge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 470kcal | 24% |
| Carbohydrates | 44g | 15% |
| Protein | 40g | 80% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 96mg | 32% |
| Sodium | 94mg | 4% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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