Preparation time: 30 minutes
Cook time: 15 minutes
Additional time: 1 hour
Total time: 1 hour 45 minutes
Yield: 4 bowls
Ingredients:
Honey Chipotle Chicken:
- 1 lb. boneless skinless chicken breasts
- 1 Tbsp. olive oil
- 1 chipotle Chile in adobo sauce + 1 Tbsp. of adobo sauce, finely chop the chipotle
- 1/2 of a lime, juiced
- 1 Tbsp. honey
- 1/2 tsp. garlic powder
- 1/2 tsp. ground cumin
- 1 Tbsp. chopped fresh cilantro
- Salt and freshly ground black pepper to taste
- 1 cup grilled fresh corn or defrosted frozen corn
- 1 avocado, peeled and diced
- 1 jalapeño, seeds and vein removed and finely diced
- 1 Tbsp. chopped cilantro
- 1/2 of a lime, juice
- 1/2 tsp. ground cumin
- Salt and freshly ground black pepper to taste
- 2 cups cooked rice
- Crumbled queso fresco or cotija cheese
- Lime wedges and cilantro for garnish
Directions:
Honey Chipotle Chicken:
- Whisk together the olive oil, chipotle, adobo sauce, lime juice, honey, garlic powder, cumin, cilantro, salt and pepper in a bowl or glass measuring cup. Add the chicken to a freezer bag and pour in the marinade. Seal the bag and massage the marinade into the chicken. Let the chicken marinate for at least an hour and up to 4 hours.
- Preheat grill or skillet to medium-high heat (about 400-425° F. on the grill). Oil the grill grates or skillet and add on the chicken breasts. Cook for about 5-6 minutes on the first side and then flip them over and grill until the internal temperature is 165° F.
- Remove the chicken from the grill and let it rest for 5-10 minutes before dicing or slicing it.
- In a bowl add the corn kernels, diced avocado, jalapeño, cilantro, lime juice, cumin, salt and pepper. Stir everything together and taste it for seasoning.
- Divide the rice evenly into the bowls. Top the rice with some of the chicken, salsa, and cheese. Garnish with extra cilantro and a lime wedge.
Recipe "Honey Chipotle Chicken Rice Bowls" from https://reciperunner.com
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