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Honey Chipotle Chicken Bowls

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Honey Chipotle Chicken Bowls feature juicy chicken marinated in a sweet, smoky, and slightly spicy chipotle-honey blend, served over grains with a fresh, zesty corn salsa, creamy avocado, and bright lime for a balanced and satisfying meal.

Ingredients

  • 1½ lb boneless, skinless chicken breasts or thighs
  • 1–2 chipotle peppers in adobo plus 1 tbsp adobo sauce
  • 1½ tbsp red wine vinegar
  • 1 tbsp honey
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 (16-ounce) bag frozen corn (or fresh grilled corn)
  • ⅓ cup finely chopped red onion
  • 1 large poblano pepper, charred, peeled, and finely chopped (optional)
  • 1 jalapeño pepper, minced
  • ¼ cup chopped cilantro
  • 1 tbsp lemon juice
  • 1 tbsp lime juice
  • Pinch of salt
  • 2½ cups cooked rice, quinoa, or other grains
  • Sliced or diced avocado
  • Lime wedges and extra cilantro for serving

Instructions

  1. In a bowl or jar, whisk chipotle peppers, adobo sauce, red wine vinegar, honey, olive oil, garlic, onion powder, oregano, salt, and pepper to make the marinade.
  2. Pour marinade over chicken and let it marinate for at least 30 minutes, ideally up to 4 hours.
  3. Char poblano pepper over an open flame or under a broiler until blistered, then cover, peel, and mince.
  4. Prepare the corn salsa: thaw corn if frozen, then mix with red onion, poblano, jalapeño, cilantro, lemon juice, lime juice, and salt. Refrigerate until serving.
  5. Heat a grill pan or skillet over medium-high heat. Cook chicken for 8–10 minutes, flipping halfway, until fully cooked. Rest for a few minutes, then slice or dice.
  6. Assemble bowls: place grains in each bowl, top with chicken, a scoop of corn salsa, avocado slices, and garnish with cilantro and lime wedges.

Notes

  • For extra creaminess, drizzle with chipotle-lime yogurt or tahini dressing.
  • Swap the base with quinoa, brown rice, or cauliflower rice for variety.
  • Add beans or roasted vegetables to bulk up the meal.
  • The salsa can be made ahead, but add avocado just before serving.
  • Chicken and grains store well in the fridge for up to 4 days; reheat gently before serving.

Nutrition

Find it online: https://recipesbyliza.com/honey-chipotle-chicken-bowls/