Sweet Spicy Chicken Bowls (Print Version)
# Ingredients:
→ Honey Chipotle Chicken
01 -
1 pound chicken breasts without bones or skin
02 -
1 tablespoon olive oil
03 -
1 finely diced chipotle pepper in adobo plus 1 tablespoon of the sauce
04 -
Juice squeezed from half a lime
05 -
1 tablespoon honey
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon cumin powder
08 -
1 tablespoon chopped fresh cilantro
09 -
Salt and pepper to suit your taste
→ Avocado Corn Salsa
10 -
1 cup grilled fresh corn (or thawed frozen corn)
11 -
1 ripe avocado, cut into small cubes
12 -
1 jalapeño with seeds removed and finely chopped
13 -
1 tablespoon chopped fresh cilantro
14 -
Juice from half a lime
15 -
1/2 teaspoon cumin powder
16 -
Salt and pepper as needed
→ For Serving
17 -
2 cups rice that's been cooked
18 -
Broken up queso fresco or cotija cheese
19 -
Lime wedges and cilantro for topping
# Instructions:
01 -
Combine olive oil, diced chipotle, sauce from the peppers, lime juice, honey, garlic powder, cumin, cilantro, salt and pepper in a container. Put your chicken in a plastic bag, add the mixture, and rub it all over. Let it sit in the fridge for 1-4 hours.
02 -
Get your grill or pan hot to medium-high (about 400-425°F). Add some oil to keep things from sticking, cook the chicken about 5-6 minutes on each side until it hits 165°F inside. Rest the meat for 5-10 minutes before cutting it up.
03 -
Mix together the corn, avocado chunks, chopped jalapeño, cilantro, juice from the lime, cumin, salt and pepper in a bowl. Stir everything gently and taste to make sure it's seasoned right.
04 -
Put rice at the bottom of each bowl, add sliced chicken on top and spoon the corn avocado mix over it. Scatter some crumbled cheese around, add fresh cilantro and wedges of lime on the side.
# Notes:
01 -
This colorful Southwest bowl mixes tangy and spicy grilled chicken with cool avocado corn salsa for a hearty and tasty meal.
02 -
You can do some work ahead of time - get the chicken soaking and make the salsa earlier for a faster dinner.