Honey Chipotle Chicken Rice Bowls
Sweet, smoky, and spicy honey chipotle chicken served over fluffy rice with fresh corn salsa and creamy avocado. This easy weeknight dinner combines bold Tex-Mex flavors in a healthy, customizable bowl that's perfect for meal prep. The chicken marinates in a blend of chipotle peppers, honey, and spices for incredible depth of flavor.
Equipment
- Large mixing bowl or resealable bag
- Large skillet or grill pan
- Medium saucepan
- Sharp knife
- Cutting board
- Meat thermometer
Ingredients
For the Honey Chipotle Chicken:
- 2 lbs boneless skinless chicken thighs (or breasts), cut into 1-inch pieces
- 2 tablespoons olive oil
- 1-2 chipotle peppers in adobo sauce finely chopped
- 2 tablespoons adobo sauce from the can
- 3 tablespoons honey
- 2 tablespoons fresh lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Corn Salsa:
- 1½ cups frozen corn thawed (or fresh corn kernels)
- 2 medium Roma tomatoes diced
- ½ small red onion finely diced
- 1 jalapeño pepper seeded and minced
- ¼ cup fresh cilantro chopped
- 2 tablespoons fresh lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Assembly:
- 3 cups cooked white or brown rice
- 2 ripe avocados diced or sliced
- ½ cup crumbled queso fresco or cotija cheese
- Lime wedges for serving
- Extra cilantro for garnish
Optional White Sauce:
- ¼ cup light mayonnaise
- ¼ cup Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 clove garlic minced
- ¼ teaspoon salt
- 2-3 tablespoons water to thin
Instructions
- Marinate the Chicken: In a large bowl or resealable bag, combine chicken pieces with olive oil, chopped chipotle peppers, adobo sauce, honey, lime juice, garlic powder, onion powder, paprika, cumin, oregano, salt, and pepper. Mix well to coat all pieces. Marinate for at least 30 minutes, or up to 4 hours for best flavor.
- Prepare the Corn Salsa: While chicken marinates, combine thawed corn, diced tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper in a medium bowl. Mix well and let sit for 15-20 minutes for flavors to meld. Refrigerate until ready to serve.
- Make Optional White Sauce: If using, whisk together mayonnaise, Greek yogurt, lemon juice, minced garlic, and salt. Add water gradually until desired consistency is reached. Refrigerate until serving.
- Cook the Rice: Prepare rice according to package directions and keep warm.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally, until chicken is cooked through and reaches internal temperature of 165°F (74°C). The chicken should be nicely browned and caramelized.
- Rest the Chicken: Remove chicken from heat and let rest for 5 minutes.
- Assemble the Bowls: Divide cooked rice among 4-6 bowls. Top each with honey chipotle chicken, corn salsa, diced avocado, and crumbled cheese. Drizzle with white sauce if using.
- Serve: Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
- Spice Level: Adjust heat by using 1 chipotle pepper for mild or 2 for medium heat. Remove jalapeño seeds for less spice.
- Meal Prep: Store cooked chicken and rice separately from fresh toppings. Components keep in refrigerator for up to 4 days.
- Chicken Options: Chicken thighs are preferred for tenderness, but breasts work well too. Don't overcook to prevent dryness.
- Corn Variations: Use frozen fire-roasted corn for extra smoky flavor, or grill fresh corn for best taste.
- Storage: Keep corn salsa and avocado separate until serving to maintain freshness.