Honey Chipotle Chicken Rice Bowls (Print-Friendly Format)
Sweet-spicy chipotle chicken with rice, avocado corn salsa, and queso fresco for a bold, hearty Southwest bowl.
# Required Ingredients:
→ Honey Chipotle Chicken
01 -
450 g boneless, skinless chicken breasts
02 -
15 ml olive oil
03 -
1 chipotle chile in adobo sauce, finely chopped
04 -
15 ml adobo sauce
05 -
15 ml freshly squeezed lime juice
06 -
15 ml honey
07 -
2.5 ml garlic powder
08 -
2.5 ml ground cumin
09 -
15 ml fresh cilantro, chopped
10 -
Fine sea salt, to taste
11 -
Freshly ground black pepper, to taste
→ Avocado Corn Salsa
12 -
250 ml grilled corn kernels (fresh or thawed frozen)
13 -
1 avocado, peeled and diced
14 -
1 jalapeño, seeds and membrane removed, finely diced
15 -
15 ml fresh cilantro, chopped
16 -
15 ml freshly squeezed lime juice
17 -
2.5 ml ground cumin
18 -
Fine sea salt, to taste
19 -
Freshly ground black pepper, to taste
→ Base and Garnishes
20 -
400 g cooked rice
21 -
Crumbled queso fresco or cotija cheese
22 -
Lime wedges, for garnish
23 -
Fresh cilantro leaves, for garnish
# How to Make It:
01 -
In a bowl, combine olive oil, chopped chipotle chile, adobo sauce, lime juice, honey, garlic powder, ground cumin, chopped cilantro, salt, and black pepper. Whisk until fully blended.
02 -
Place chicken breasts in a sealable bag or shallow dish. Pour marinade over the chicken ensuring it is evenly coated. Seal and massage the marinade into the chicken. Refrigerate and marinate for 1 to 4 hours.
03 -
Preheat grill or skillet to medium-high heat (approximately 200-220°C). Lightly oil the cooking surface. Grill chicken for 5-6 minutes on the first side, then flip and continue cooking until an internal temperature of 74°C is reached.
04 -
Transfer the chicken to a plate and let rest for 5-10 minutes. Slice or dice into bite-sized pieces.
05 -
In a bowl, combine corn, diced avocado, jalapeño, chopped cilantro, lime juice, ground cumin, salt, and black pepper. Stir gently until evenly mixed. Adjust seasoning to taste.
06 -
Divide cooked rice evenly among serving bowls. Arrange sliced chicken and avocado corn salsa over the rice. Sprinkle with crumbled queso fresco or cotija cheese.
07 -
Finish each bowl with fresh cilantro leaves and a wedge of lime.
# Additional Information:
01 -
Allowing the chicken to marinate for several hours enhances its flavor and tenderness.
02 -
For a deeper smoky flavor, grill the corn before adding it to the salsa.