Honey Chipotle Chicken Rice Bowls are made with sweet, smoky grilled chicken, fresh avocado corn salsa, warm rice, cheese, lime, and cilantro.

Scale

1 pound boneless skinless chicken breasts

1 tablespoon olive oil

1 chipotle chile in adobo + 1 tablespoon adobo sauce, finely chopped

1/2 lime, juiced

1 tablespoon honey

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1 tablespoon chopped fresh cilantro

Salt and pepper to taste

1 cup grilled or thawed corn

1 avocado, diced

1 jalapeño, seeded and diced

1 tablespoon chopped cilantro

1/2 lime, juiced

1/2 teaspoon ground cumin

Salt and pepper to taste

2 cups cooked rice

Crumbled queso fresco or cotija

Lime wedges and cilantro

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1. Whisk olive oil, chipotle, adobo, lime, honey, garlic powder, cumin, cilantro, salt, and pepper. Marinate chicken for 1 to 4 hours.

2. Preheat grill or skillet to medium-high. Cook chicken 5–6 minutes per side until 165°F.

3. Rest chicken 5–10 minutes, then slice.

4. Combine corn, avocado, jalapeño, cilantro, lime, cumin, salt, and pepper.

5. Divide rice into bowls. Add chicken, salsa, cheese, cilantro, and lime.

Marinate longer for deeper flavor.

Swap in chicken thighs for extra juiciness.