Best Chicken Avocado Rice Bowl with Chipotle-Lime Chicken
A hearty Mexican-inspired bowl featuring chipotle-lime grilled chicken, creamy avocado corn salsa, and fluffy rice. Bold smoky, citrus, and creamy flavors come together quickly for weeknight meals or meal prep.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 chipotle chile in adobo plus 1 tablespoon adobo sauce
- 1 lime, juiced (plus wedges for serving)
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 tablespoon fresh cilantro, chopped (plus 1 tablespoon for garnish)
- Salt and freshly ground black pepper, to taste
- 2 cups uncooked long-grain white rice
- 2 medium avocados, diced
- 1 cup sweet corn kernels (fresh or thawed frozen)
- 1/2 teaspoon salt for seasoning rice
Instructions
- Marinate chicken: Combine chipotle, adobo sauce, lime juice, honey, garlic powder, cumin, cilantro, salt, and pepper in a bowl. Add chicken, coat evenly, and refrigerate for 1-4 hours.
- Preheat grill: Heat a grill to high (450°F/230°C)
- Grill chicken: Brush grill with oil. Cook chicken for 5-6 minutes per side until golden and charred. Let rest 5 minutes before slicing.
- Cook rice: Rinse rice and cook according to package instructions with salt. Fluff with a fork.
- Prepare salsa: In a bowl, toss diced avocado, corn, remaining cilantro, and a squeeze of lime juice.
- Assemble bowls: Divide rice among 4 bowls. Top with chicken slices, avocado corn salsa, additional lime wedges, and optional garnish.
Notes
Substitute thighs for juicier texture. Use maple syrup for a vegan alternative to honey. Replace cilantro with parsley if needed. Letting the chicken rest ensures tender slices.
Nutrition
Serving: 1gCalories: 650kcalCarbohydrates: 70gProtein: 30gFat: 25gSaturated Fat: 18gCholesterol: 90mgSodium: 500mgFiber: 7gSugar: 4g
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