Print

Honey Chipotle Chicken Rice Bowls: A Flavorful and Beginner-Friendly Meal

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

🔥 Sweet, smoky, and absolutely irresistible—Honey Chipotle Chicken Rice Bowls are a flavor-packed dream! Tender chicken coated in a sticky honey-chipotle glaze sits atop fluffy rice, bringing the perfect balance of heat and sweetness. Topped with fresh avocado, lime, and a sprinkle of cilantro, every bite is pure magic! 🍯🌶️🥑

Ingredients

Scale

Honey Chipotle Chicken

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 tablespoon adobo sauce from the can
  • Juice of half a lime
  • 1 tablespoon honey
  • ½ teaspoon garlic powder
  • ½ 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 thawed frozen corn
  • 1 avocado, peeled and diced
  • 1 jalapeño, seeds and veins removed, finely diced
  • 1 tablespoon chopped cilantro
  • Juice of half a lime
  • ½ teaspoon ground cumin
  • Salt and freshly ground black pepper to taste

Other Ingredients

  • 2 cups cooked rice (white, brown, or cilantro-lime rice)
  • Crumbled queso fresco or cotija cheese
  • Lime wedges and additional cilantro for garnish

Instructions

Marinate the Chicken

  1. In a small bowl or glass measuring cup, whisk together the olive oil, chopped chipotle pepper, adobo sauce, lime juice, honey, garlic powder, cumin, cilantro, salt, and black pepper.
  2. Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated.
  3. Seal the bag or cover the dish and let the chicken marinate in the refrigerator for at least one hour and up to four hours. The longer it marinates, the more flavorful it will be.

Cook the Chicken

  1. Preheat a grill or skillet over medium-high heat (400-425°F). If using a grill, lightly oil the grates. If using a skillet, add a little olive oil to prevent sticking.
  2. Remove the chicken from the marinade and shake off excess liquid. Place it on the grill or in the skillet.
  3. Cook for about 5-6 minutes on one side, then flip and cook for another 5-6 minutes until the internal temperature reaches 165°F.
  4. Remove the chicken from the heat and let it rest for 5-10 minutes before slicing or dicing. Resting the meat helps retain its juices, making it more tender and flavorful.

Prepare the Avocado Corn Salsa

  1. In a medium bowl, combine the grilled corn, diced avocado, jalapeño, cilantro, lime juice, cumin, salt, and black pepper.
  2. Gently stir to mix the ingredients, being careful not to mash the avocado too much.
  3. Taste and adjust the seasoning if needed. If you prefer a bit more acidity, add a little extra lime juice.

Assemble the Rice Bowls

  1. Divide the cooked rice evenly into four bowls.
  2. Top each bowl with a portion of the sliced honey chipotle chicken.
  3. Spoon some avocado corn salsa over the chicken.
  4. Sprinkle crumbled queso fresco or cotija cheese on top.
  5. Garnish with fresh cilantro and serve with a lime wedge for an extra burst of freshness.

Notes

Marinating Tips

  • For the best flavor, marinate the chicken for at least one hour. If you are short on time, 30 minutes will still work, but longer marinating time enhances the depth of flavor.
  • If you prefer a milder spice level, use half a chipotle pepper instead of a whole one, or remove the seeds before chopping.
  • If using frozen chicken breasts, make sure they are fully thawed before marinating so they absorb the flavors evenly.

Cooking the Chicken

  • If you do not have a meat thermometer, you can check if the chicken is done by cutting into the thickest part. The juices should run clear, and the meat should be white with no pink in the center.
  • If the chicken starts to brown too quickly, lower the heat slightly to prevent burning while ensuring it cooks through.

Alternative Cooking Methods

  • If you do not have a grill or stovetop skillet, the chicken can be baked in the oven at 400°F for 20-25 minutes or until the internal temperature reaches 165°F.
  • For a quicker option, dice the chicken before marinating and cook it in a pan over medium heat for about 8-10 minutes, stirring occasionally.

Rice Options

  • White rice is a classic choice, but brown rice adds extra fiber and a slightly nutty flavor.
  • Cilantro-lime rice enhances the freshness of the dish and complements the flavors well.
  • For a lower-carb option, cauliflower rice works as a great substitute.

Ingredient Substitutions

  • If fresh corn is not available, frozen corn works well. Simply defrost it before using.
  • If you do not have queso fresco or cotija cheese, feta cheese makes a good substitute with a similar salty and crumbly texture.
  • If jalapeños are too spicy, replace them with finely diced bell peppers for a milder salsa.

Find it online: https://inarecipes.com/honey-chipotle-chicken-rice-bowls-a-flavorful-and-beginner-friendly-meal/