These Honey Chipotle Chicken Rice Bowls are topped with the most delicious sweet and spicy grilled chicken and avocado corn salsa! They’re hearty, healthy, and perfect for weeknight dinners!
Ingredients
Honey Chipotle Chicken
1 pound boneless skinless chicken breasts
1 tablespoon olive oil
1 chipotle Chile in adobo sauce + 1 tablespoon of adobo sauce, finely chop the chipotle
1/2 of a lime, juiced
1 tablespoon honey
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
Salt and freshly ground black pepper to taste
Avocado Corn Salsa
1 cup grilled fresh corn or defrosted frozen corn
1 avocado, peeled and diced
1 jalapeño, seeds and vein removed and finely diced
1 tablespoon chopped cilantro
1/2 of a lime, juice
1/2 teaspoon ground cumin
Instructions
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.
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