Name: Honey Chipotle Chicken Rice Bowls Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: Mexican
Ingredients: 1 pound boneless skinless chicken breasts; 1 tablespoon olive oil; 1 chipotle Chile in adobo sauce, finely chopped; 1 tablespoon adobo sauce; Juice of 1/2 lime; 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; 1 cup grilled fresh corn or defrosted frozen corn; 1 avocado, peeled and diced; 1 jalapeño, seeds and vein removed, finely diced; 1 tablespoon chopped fresh cilantro; Juice of 1/2 lime; 1/2 teaspoon ground cumin; Salt and freshly ground black pepper to taste; 2 cups cooked rice; Crumbled queso fresco or cotija cheese; Lime wedges and extra cilantro for garnish

Jump to Recipe

Introduction

These Honey Chipotle Chicken Rice Bowls combine smoky, sweet, and tangy flavors for a satisfying and flavorful meal. With tender marinated chicken, fresh avocado corn salsa, and crumbly cheese, they make a perfect weekday dinner or casual gathering dish.

A white bowl filled with three main layers: on one side, white rice sprinkled with small green herb pieces; next to it, grilled chicken pieces with a light brown charred surface; and on the other side, grilled corn cut into chunks mixed with small green avocado pieces and white crumbly cheese on top. Two lime wedges sit on the edge of the rice. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless skinless chicken breasts
1 tablespoon olive oil
1 chipotle chile in adobo sauce, finely chopped
1 tablespoon adobo sauce
Juice of 1/2 lime
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
1 cup grilled fresh corn or defrosted frozen corn
1 avocado, peeled and diced
1 jalapeño, seeds and vein removed, finely diced
1 tablespoon chopped cilantro (for salsa)
Juice of 1/2 lime (for salsa)
1/2 teaspoon ground cumin (for salsa)
Salt and freshly ground black pepper, to taste (for salsa)
2 cups cooked rice
Crumbled queso fresco or cotija cheese
Lime wedges and extra cilantro for garnish

Instructions

Step 1: In a bowl or glass measuring cup, whisk together olive oil, chopped chipotle, adobo sauce, lime juice, honey, garlic powder, cumin, chopped cilantro, salt, and pepper.
Step 2: Place the chicken breasts in a freezer bag and pour the marinade over them. Seal the bag and massage to coat the chicken evenly. Let it marinate for at least 1 hour and up to 4 hours in the refrigerator.
Step 3: Preheat a grill or skillet over medium-high heat (about 400–425°F on the grill). Oil the grill grates or skillet to prevent sticking.
Step 4: Cook the chicken breasts for 5-6 minutes on one side, then flip and continue grilling until the internal temperature reaches 165°F.
Step 5: Remove the chicken from the heat and let it rest for 5-10 minutes before dicing or slicing.
Step 6: To make the avocado corn salsa, combine corn kernels, diced avocado, jalapeño, chopped cilantro, lime juice, cumin, salt, and pepper in a bowl. Stir gently and adjust seasoning to taste.
Step 7: Assemble the bowls by dividing cooked rice evenly. Top with diced chicken, avocado corn salsa, and crumbled queso fresco or cotija cheese.
Step 8: Garnish each bowl with extra cilantro and lime wedges before serving.

Tips & Variations

For a smoky flavor without the chipotle, substitute with smoked paprika.
Swap grilled chicken for shrimp or tofu to suit your preference.
Add black beans or sliced radishes to the salsa for extra texture and nutrients.
Use brown rice or quinoa as a wholesome alternative to white rice.

Storage

Store leftover chicken, rice, and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the microwave or on the stove. Add fresh salsa and cheese after reheating to maintain their textures.

How to Serve

The dish shows three main layers of food arranged closely. The bottom layer is a crumbly white cheese spread unevenly with a soft texture. Above this are cubes of grilled chicken, browned with a slightly charred texture and a light brown color with some darker spots. The top layer features pieces of grilled corn cut into small rounds, displaying a bright yellow color with char marks giving a slightly blackened appearance, along with chunks of avocado in a light green hue accented with fresh green herb bits sprinkled on top. The food is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the marinade ahead of time?

Yes, you can prepare the marinade up to a day in advance and store it in the refrigerator. Marinate the chicken when ready to cook.

What if I don’t have a grill?

You can easily cook the chicken in a skillet or bake it in the oven at 400°F until cooked through, about 20-25 minutes depending on thickness.