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Craving a flavorful, healthy meal that’s ready in a flash? Look no further than Honey Chipotle Chicken Rice Bowls with Corn Avocado Salsa! This recipe is a delicious explosion of sweet, smoky, and savory flavors, all nestled over a bed of fluffy rice. Marinated chicken gets perfectly cooked and tender, while the corn and avocado salsa adds a refreshing crunch and vibrant pop of color. Get ready to whip up a weeknight dinner winner that’s both satisfying and crave-worthy!
Recipe from Recipe Runner
Honey Chipotle Chicken:
- 1 lb chicken breasts
- 1 TBSP olive oil
- 1 chipotle chili in adobo sauce + 1 TBSP adobo sauce
- 1/2 lime, juiced
- 1 TBSP honey
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1 TBSP fresh cilantro, chopped
- salt and paper, to taste
Avocado Corn Salsa:
- 1 cup grilled fresh corn
- 1 avocado, peeled and diced
- 1 jalapeno, seeds and vein removed and finely diced
- 1 TBSP chopped fresh cilantro
- 1/2 lime, juiced
- 1/2 tsp ground cumin
- salt and pepper, to taste
Additions:
- 2 cups cooked rice
- crumbled cotija cheese
- lime wedges, for garnish
- cilantro, for garnish
For the chicken, whisk together olive oil, chipotle chili, adobo sauce, lime juice, honey, garlic powder, cumin, cilantro, and salt and pepper to taste. Add chicken to a freezer bag and marinate in the refrigerator for up to four hours.
Cook the chicken on grill or on med-high heat in a skillet until cooked through. Set aside.
For the salsa, add corn kernels, diced avocado, jalapeño, cilantro, lime juice, cumin, and salt and pepper. Mix together.
To assemble the bowls, evenly divide rice into the bowls. Top with chicken, salsa and cheese. Add extra cilantro and lime wedge. Enjoy!
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Honey Chipotle Chicken Rice Bowls with Corn Avocado Salsa
Description
These Honey Chipotle Chicken Rice Bowls with Corn Avocado Salsa are a flavorful, healthy meal the whole family is sure to love!
Ingredients
- 1 lb chicken breasts
- 1 TBSP olive oil
- 1 chipotle chili in adobo sauce + 1 TBSP adobo sauce
- 1/2 lime, juiced
- 1 TBSP honey
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1 TBSP fresh cilantro, chopped
- salt and paper, to taste
Avocado Corn Salsa:
- 1 cup grilled fresh corn
- 1 avocado, peeled and diced
- 1 jalapeno, seeds and vein removed and finely diced
- 1 TBSP chopped fresh cilantro
- 1/2 lime, juiced
- 1/2 tsp ground cumin
- salt and pepper, to taste
Additions:
- 2 cups cooked rice
- crumbled cotija cheese
- lime wedges, for garnish
- cilantro, for garnish
Instructions
For the chicken
- Whisk together olive oil, chipotle chili, adobo sauce, lime juice, honey, garlic powder, cumin, cilantro, and salt and pepper to taste
- Add chicken to a freezer bag and marinate in the refrigerator for up to four hours
- Cook the chicken on grill or on med-high heat in a skillet until cooked through (set aside)
For the salsa:
- Add corn kernels, diced avocado, jalapeño, cilantro, lime juice, cumin, and salt and pepper
- Mix together
To assemble the bowls:
- Evenly divide rice into the bowls
- Top with chicken, salsa and cheese
- Add extra cilantro and lime wedge
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