Description
Sweet, smoky, and irresistibly zesty — these Honey Chipotle Chicken Rice Bowls are a flavor-packed answer to your easy dinner or lunch prep dilemmas. With juicy grilled chicken marinated in a honey-chipotle glaze, fluffy white rice, creamy avocado, and fresh corn salsa, this dish is everything you want in a satisfying, nourishing bowl. It’s quick to prepare, perfect for meal prep, and loaded with vibrant textures and bold Southwest-inspired flavors.
Whether you’re looking for healthy snack options, quick breakfast ideas (just add a fried egg!), or wholesome food ideas for dinner, this easy recipe is sure to be a hit with the whole family.
Ingredients
For the Chicken Marinade:
1 ½ pounds boneless skinless chicken breasts
2 tablespoons olive oil
3 tablespoons honey
2 tablespoons adobo sauce (from chipotle peppers in adobo)
1 chipotle pepper, minced
1 tablespoon lime juice
2 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and pepper to taste
For the Corn Salsa:
1 cup corn (fresh, canned, or thawed frozen)
½ cup diced red bell pepper
¼ cup chopped red onion
1 small avocado, diced
1 small tomato, diced
2 tablespoons chopped cilantro
1 tablespoon lime juice
Salt and pepper to taste
For the Bowls:
2 cups cooked white rice
1 ripe avocado, diced
Lime wedges
Additional chopped cilantro (optional)
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, honey, adobo sauce, chipotle pepper, lime juice, garlic, paprika, cumin, salt, and pepper. Add chicken and marinate for 30 minutes to 8 hours.
- Grill the Chicken: Heat grill or grill pan over medium-high. Cook chicken 5–7 minutes per side until done. Let rest, then slice.
- Prepare Corn Salsa: Combine corn, bell pepper, onion, avocado, tomato, cilantro, lime juice, salt, and pepper. Chill until ready.
- Assemble Bowls: Layer rice in bowls, top with sliced chicken, salsa, diced avocado, lime wedges, and optional cilantro.