Description
A sweet and spicy twist on traditional chicken bowls, featuring honey chipotle sauce, grilled chicken, and avocado corn salsa.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast
- 1/4 cup honey
- 2 chipotle peppers in adobo sauce
- 1 cup uncooked white rice
- 2 cups water
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen corn kernels
- 1 ripe avocado, diced
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Prepare the Honey Chipotle Sauce: Combine honey, chipotle peppers, and lime juice in a blender or food processor. Blend until smooth, then set aside.
- Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken breast and cook until browned on both sides and cooked through, about 5-6 minutes per side. Let rest for 5 minutes before slicing.
- Cook the Rice: In a medium saucepan, bring water to a boil. Add the rice, cover, reduce heat to low, and simmer for 15-20 minutes or until the water is absorbed.
- Prepare the Avocado Corn Salsa: In a medium bowl, combine diced avocado, frozen corn kernels, and chopped cilantro. Squeeze a sliver of lime juice and sprinkle with salt and pepper to taste.
- Assemble the Bowls: Divide the cooked rice between four bowls. Top with sliced chicken, avocado corn salsa, and a drizzle of the honey chipotle sauce.
Notes
For a spicier version, add more chipotle peppers. For a sweeter version, add more honey.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling and Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 per serving
- Sugar: 10g
- Sodium: 350mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g