Description
These Honey Chipotle Chicken Rice Bowls with Corn Avocado Salsa are a flavorful, healthy meal the whole family is sure to love!
Ingredients
Scale
- 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