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Honey Chipotle Chicken Rice Bowls Recipe
Ash Tyrrell

Honey Chipotle Chicken Rice Bowls Recipe

I have to say, this Honey Chipotle Chicken Rice Bowl recipe has become one of my go-to meals. After making it a few times, I can confidently tell you that the sweet-spicy flavor of the chicken paired with the freshness of the salsa is a winning combination.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course: Main Course
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts (or thighs): Boneless pieces cook evenly and soak up the marinade beautifully.
  • 1 chipotle chili in adobo sauce + 1 tablespoon adobo sauce finely chopped: Provides that smoky, spicy kick that makes this dish unique.
  • 1 tablespoon honey: Balances the heat with a touch of sweetness.
  • 1 tablespoon olive oil: Helps coat the chicken and keeps it moist.
  • 1/2 teaspoon garlic powder and 1/2 teaspoon ground cumin: Adds earthy savory flavors to both the marinade and salsa.
  • 1 tablespoon fresh cilantro chopped: Brings a bright, fresh flavor to every bite.
  • 2 cups cooked white or brown rice: Serves as a hearty neutral base for the dish.
  • 1 cup fresh corn grilled or frozen and thawed: Adds a pop of sweetness. Grilled corn takes it up a notch!
  • 1 avocado diced: Creamy and rich, it complements the spicy chicken perfectly.
  • 1 jalapeño minced: Adds a gentle heat to the salsa.
  • 1/2 lime juiced: Fresh lime juice enhances the flavors of the salsa.
  • Salt and freshly ground black pepper to taste: Essential for seasoning everything to perfection.
  • Crumbled queso fresco or cotija cheese optional: For a salty, creamy finish.

Method
 

  1. Start by preparing the marinade. Combine the chopped chipotle chili, adobo sauce, olive oil, honey, garlic powder, cumin, salt, and cilantro in a bowl. Mix everything well, then add the chicken. Make sure the chicken is fully coated and allow it to marinate in the refrigerator for 1-4 hours for maximum flavor.
  2. Heat your grill or skillet to medium-high heat. Add the chicken and cook for 5-6 minutes on each side, or until it reaches an internal temperature of 165°F. Once done, rest the chicken for about 5 minutes before slicing it into thin strips or chunks.
  3. While the chicken cooks, prepare the salsa. If you’re using fresh corn, char it lightly on the grill. Once cooled, cut off the kernels and add them to a bowl with diced avocado, minced jalapeño, cilantro, lime juice, and a pinch of cumin. Mix well, then season with salt and pepper to taste.
  4. Start by adding a scoop of rice to each bowl. Layer the sliced chicken, avocado corn salsa, and optional queso fresco. Garnish with extra cilantro and lime wedges for an extra burst of flavor.

Notes

  • Marinate longer for richer flavor; overnight works wonderfully if you have the time.
  • If you're grilling, oil the grates beforehand to prevent sticking.
  • Taste test the jalapeño before adding it to the salsa to control the heat level.
  • Serve fresh lime wedges with the bowls for anyone who wants extra zesty brightness.