Name: Honey Chipotle Chicken Bowls: A Bold and Flavorful Meal
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 pound boneless skinless chicken breasts; 1 tablespoon olive oil; 1 chipotle chili in adobo sauce + 1 tablespoon adobo sauce (finely chopped); ½ lime, juiced; 1 tablespoon honey; ½ teaspoon garlic powder; ½ teaspoon ground cumin; 1 tablespoon chopped fresh cilantro; Salt and freshly ground black pepper, to taste; 1 cup grilled fresh corn or defrosted frozen corn; 1 avocado, peeled and diced; 1 jalapeño, seeds and vein removed, finely diced; 1 tablespoon chopped cilantro; ½ lime, juiced; ½ teaspoon ground cumin; Salt and freshly ground black pepper, to taste; 2 cups cooked rice (white, brown, or cauliflower rice); Crumbled queso fresco or cotija cheese, for topping; Lime wedges and cilantro, for garnish

Description

A flavorful and zesty dish featuring honey chipotle marinated chicken, fresh avocado corn salsa, and a touch of queso fresco. Served over fluffy rice, this bowl is perfect for a satisfying dinner or meal prep.

Ingredients

Scale

For the Honey Chipotle Chicken:

1 pound boneless skinless chicken breasts
1 tablespoon olive oil
1 chipotle chili in adobo sauce + 1 tablespoon adobo sauce (finely chopped)
½ lime, juiced
1 tablespoon honey
½ teaspoon garlic powder
½ teaspoon ground cumin
1 tablespoon chopped fresh cilantro
Salt and freshly ground black pepper, to taste

For the Avocado Corn Salsa:

1 cup grilled fresh corn or defrosted frozen corn
1 avocado, peeled and diced
1 jalapeño, seeds and vein removed, finely diced
1 tablespoon chopped cilantro
½ lime, juiced
½ teaspoon ground cumin
Salt and freshly ground black pepper, to taste

Other Ingredients:

2 cups cooked rice (white, brown, or cauliflower rice)
Crumbled queso fresco or cotija cheese, for topping
Lime wedges and cilantro, for garnish

Instructions

Prepare the Chicken:
In a bowl, mix olive oil, chopped chipotle chili and adobo sauce, lime juice, honey, garlic powder, cumin, cilantro, salt, and pepper. Coat the chicken breasts with this marinade and let them sit for at least 30 minutes (or up to overnight in the refrigerator).
Cook the Chicken:
Heat a skillet over medium heat. Cook the marinated chicken breasts for 6–7 minutes on each side, or until fully cooked through (internal temperature should reach 165°F/75°C). Remove from the pan and let it rest for a few minutes, then slice into strips.
Make the Avocado Corn Salsa:
In a bowl, combine grilled or frozen corn, diced avocado, jalapeño, cilantro, lime juice, cumin, salt, and pepper. Stir until well mixed.
Assemble the Bowls:
Divide the cooked rice between serving bowls. Top with sliced chicken, a generous scoop of avocado corn salsa, and a sprinkle of crumbled queso fresco or cotija cheese. Garnish with lime wedges and fresh cilantro.

Notes

You can use grilled chicken for extra flavor if preferred.

The salsa is best when freshly made but can be stored for 1-2 days in the fridge.

For a spicier kick, add more chipotle or jalapeño to the chicken or salsa.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Skillet Cooking
Cuisine: Mexican

Keywords: honey chipotle chicken, rice bowls, chicken bowls, avocado corn salsa, Mexican dinner