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These honey chipotle chicken rice bowls burst with flavor. You'll get juicy grilled chicken, a sweet and spicy glaze, and a fresh avocado and corn salsa. They work great as a vibrant pick for weeknight dinners and shine when friends drop by or you're just looking for something new.
The first time I made this, I couldn't believe how perfectly the sweet honey chicken matched with a hint of chipotle heat. Now it's our favorite summer meal to enjoy outside.
Ingredients
- Chicken breast: stays juicy and is awesome for soaking up the marinade Look for organic if you can
- Olive oil: adds fat that keeps it tender and yummy
- Chipotle chili in adobo: brings that smoky, spicy kick Go easy or load it up if you like the heat
- Fresh lime juice: adds zing and keeps things from getting too sweet
- Honey: gives the glaze velvety sweetness that pairs so well with the spice Local honey's best if you've got it
- Garlic powder: gives a subtle punch without taking over
- Ground cumin: adds a little earthy note in the background
- Fresh cilantro: brings it all together but you can use parsley if cilantro's not your thing
- Corn kernels: use fresh off the cob for crunch or frozen for ease
- Avocado: makes the salsa creamy Go for ones that are ripe but still feel a bit firm
- Jalapeño: brings gentle heat Want it milder? Scoop those seeds out
- Queso fresco or cotija: gives it a classic Mexican feel Or swap in feta if you need to
- Basmati or jasmine rice: the perfect fluffy base Cook it fresh for top-notch texture
Step-by-step directions
- Get the marinade ready:
- Mix up all the marinade ingredients in a bowl till you've got a smooth sauce. Slather it over the chicken and stash it covered in the fridge for at least an hour. For awesome flavor, let it go longer if you have time.
- Grill the chicken:
- Oil your grill (or grill pan) and get it ripping hot. Toss the chicken on and cook both sides for around ten to twelve minutes. You want a nice char on the outside and juicy inside. Let the chicken rest five to ten minutes before cutting it into bite-sized pieces.
- Whip up the salsa:
- Toss corn, avocado, jalapeño, cilantro, lime juice, and seasonings in a bowl. Mix gently. Try a bite and tweak the seasoning till it's just right. It should feel light and pop with flavor.
- Build your rice bowls:
- Spoon hot rice into bowls. Layer in the chicken pieces, scoop on a generous helping of salsa, and top with cheese and extra cilantro if you dig it. Add lime wedges for squeezing, if that’s your vibe.
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Good to know
Full of fiber and protein Thanks to the zesty salsa and grilled chicken it's nice and light You'll love it even more the next day and it's awesome for pre-planning your week
Can't get enough of chipotle chili
Whenever I smell it, it’s all about summer grilling in my mind. My kid gets into it too, squeezing limes, and we both get excited for the spicy salsa every time.
Best ways to store leftovers
Keep everything in separate containers in the fridge and you're set. Rice stays good if covered for up to three days. Make sure the chicken's wrapped up tight too. Always make the salsa fresh so the avocado doesn't brown.
Easy ingredient swaps
No chipotle handy? Smoked paprika with a pinch of chili works just fine! No cotija? Feta does the trick. Quinoa or bulgur make great rice swaps. Want to go vegan? Sub in smoked tofu for chicken and you've got it made!
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How to make bowls extra tasty
Toss on a wedge of lime and lots of fresh cilantro for a pop. For guests, set out extras like sliced radishes, cherry tomatoes, or a dollop of Greek yogurt so everyone can jazz up their own bowl!
Little backstory
This dish mashes up classic Southwest flavors with a modern bowl twist. The inspiration came from Texas and California street food. Mixing smoky chicken and zippy salsa shows off what makes Mexican-inspired cooking so great.
Recipe FAQs
- → How long do I need to let the chicken soak up the marinade?
Let it sit for at least an hour if you want it tasty, but if you've got time, let the magic happen for up to four hours.
- → Is it cool to use frozen corn instead of fresh?
Absolutely. Thawed frozen corn works just as well. Toast it up in a pan for even more flavor.
- → What’s a good swap if I can’t get queso fresco?
Go for Cotija or even feta. Both will bring a nice salty vibe that’s perfect on top.
- → Best way to grill the chicken?
Crank up your grill or heat a pan, cook each side for five to six minutes, and make sure it's cooked all the way through.
- → What sides go great with these bowls?
Toss together a zesty lime salad or grab some crispy tortilla chips to make it pop.