Honey Chipotle Chicken Bowls with Corn Salsa
Honey Chipotle Chicken Bowls are sure to be a favorite! This recipe combines sweet, spicy, and smoky flavors to create a seriously flavorful chicken bowl! The chipotle chicken marinade is quick and easy to make and goes beautifully with the sweet corn salsa and buttery avocados.
Servings: 5
Calories: 427kcal
Ingredients
Bowls:
- 1½ pounds boneless skinless chicken breasts or thighs or tenders
- 1-2 chipotle peppers in adobo sauce plus 1 tbsp adobo
- 1 ½ tablespoons red wine vinegar
- 1 tablespoon honey
- 3 tablespoons olive oil
- 2 small garlic cloves minced
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2½ cups cooked rice quinoa, or grains
- Lime wedges and cilantro for serving
- Slices avocados for serving
Corn Salsa:
- 1 16 ounce bag frozen corn deformed
- ⅓ cup red onion finely chopped
- 1 large poblano pepper charred, peeled and finely chopped
- 1 jalapeño pepper finely minced
- ¼ cup cilantro chopped
- 1 tablespoon lemon juice fresh
- 1 tablespoon lime juice fresh
Instructions
- COMBINE: Mince the chipotle peppers finely and add to a mason jar. Combine adobo, vinegar, honey, oil, garlic, onion powder, oregano, salt, and pepper in the same jar. Shake or stir to combine.
- MARINADE: Pour the prepared marinade over the chicken and allow it to marinade for at least 30 minutes and up to 4 hours.
- POBLANO: Char the poblano under the broiler (or grill) or over an open flame on the stove. Place in a bowl, cover with a lid and let sit for a 10 minutes before peeling and mincing.
- CORN SALSA: Zap the corn in the microwave for 1 minute 30 seconds or until the corn is defrosted and slightly warm. Remove and let cool for several minutes. Add the red onion, minced jalapeños, poblanos, cilantro, lemon juice, lime juice, and a pinch of salt. Stir to combine; taste and adjust as desired. Cover and refrigerate until ready to serve.
- COOK: Heat a grill pan over medium high heat and cook the chicken thighs (or breasts) for 8-10 minutes, flipping around the halfway mark, until cooked to 160ºF. Remove to a cutting board and let rest for 10 minutes before slicing or dicing.
ASSEMBLE: Add the desired amount of rice to each bowl. Top with grilled chicken, sliced avocados and serve with lime wedges!
Nutrition
Calories: 427kcal | Carbohydrates: 33g | Protein: 32g | Fat: 18g | Fiber: 4g | Sugar: 5g
