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Honey Chipotle Chicken Rice Bowl topped with lime wedges, avocado corn salsa and crumbled queso fresco.
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4.54 from 321 votes

Honey Chipotle Chicken Rice Bowls

Honey Chipotle Chicken Rice Bowls are made with the most delicious sweet and spicy grilled chicken and avocado corn salsa!
Prep Time30 minutes
Cook Time15 minutes
Additional Time1 hour
Total Time1 hour 45 minutes
Course: Chicken + Poultry
Cuisine: Southwest
Keyword: avocado, bowls, chicken, chipotle, corn, honey, rice, salsa
Servings: 4 servings
Author: Danae Halliday

Ingredients

Honey Chipotle Chicken

  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 chipotle Chile in adobo sauce + 1 tablespoon of adobo sauce finely chop the chipotle
  • 1/2 of a lime juiced
  • 1 tablespoon honey
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon chopped fresh cilantro
  • Salt and freshly ground black pepper to taste

Avocado Corn Salsa

  • 1 cup grilled fresh corn or defrosted frozen corn
  • 1 avocado peeled and diced
  • 1 jalapeño seeds and vein removed and finely diced
  • 1 tablespoon chopped cilantro
  • 1/2 of a lime juice
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste

Other Ingredients

  • 2 cups cooked rice
  • Crumbled queso fresco or cotija cheese
  • Lime wedges and cilantro for garnish

Instructions

Honey Chipotle Chicken

  • Whisk together the olive oil, chipotle, adobo sauce, lime juice, honey, garlic powder, cumin, cilantro, salt and pepper in a bowl or glass measuring cup. Add the chicken to a freezer bag and pour in the marinade. Seal the bag and massage the marinade into the chicken. Let the chicken marinate for at least an hour and up to 4 hours.
  • Preheat grill or skillet to medium-high heat (about 400-425° F. on the grill). Oil the grill grates or skillet and add on the chicken breasts. Cook for about 5-6 minutes on the first side and then flip them over and grill until the internal temperature is 165° F.
  • Remove the chicken from the grill and let it rest for 5-10 minutes before dicing or slicing it.

Avocado Corn Salsa

  • In a bowl add the corn kernels, diced avocado, jalapeño, cilantro, lime juice, cumin, salt and pepper. Stir everything together and taste it for seasoning.

Assembling the Bowls

  • Divide the rice evenly into the bowls. Top the rice with some of the chicken, salsa, and cheese. Garnish with extra cilantro and a lime wedge.

Video

Nutrition

Serving: 1g | Calories: 470kcal | Carbohydrates: 44g | Protein: 40g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 96mg | Sodium: 94mg | Fiber: 6g | Sugar: 8g