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Honey Chipotle Chicken Bowls with Corn Salsa

Smoky chipotle heat meets sweet golden honey in this irresistible chicken bowl packed with protein, vibrant vegetables, and bold Mexican-inspired flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time (minimum) 30 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into strips
  • 2 tbsp olive oil
  • 3 tbsp honey
  • 2 tbsp adobo sauce from canned chipotle peppers
  • 2 chipotle peppers minced, adjust for spice level
  • 3 garlic cloves minced
  • 2 tbsp fresh lime juice
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp chili powder
  • salt and pepper to taste
  • 2 cups fresh or frozen corn grilled or pan-seared
  • 0.5 red onion finely diced
  • 1 jalapeño seeded and diced
  • 0.5 cup fresh cilantro chopped
  • 2 limes juiced
  • 2 cups cooked rice white, brown, or cilantro-lime
  • 1 cup black beans optional
  • 1 avocado sliced or diced

Equipment

  • Large mixing bowl
  • Grill pan or cast-iron skillet
  • sharp knife
  • cutting board

Method
 

  1. In a large bowl, whisk together olive oil, honey, adobo sauce, minced chipotle peppers, garlic, lime juice, paprika, cumin, chili powder, salt, and pepper. Add chicken and coat well. Cover and marinate for at least 30 minutes, up to 8 hours.
  2. Heat a grill pan or skillet over medium-high heat. Cook chicken for 5–7 minutes per side until charred and fully cooked (internal temp: 165°F/74°C). Let rest for 5 minutes, then slice into strips.
  3. Grill or pan-roast corn until lightly charred. Toss corn with diced onion, jalapeño, cilantro, lime juice, and salt to taste. Chill until ready to serve.
  4. Add rice to each bowl as the base. Layer sliced chicken on top. Spoon corn salsa over chicken. Add avocado, black beans if using, extra cilantro, and lime wedges. Drizzle with extra honey chipotle sauce if desired.

Notes

Marinate chicken for at least 30 minutes for best flavor. Store cooked chicken and corn salsa separately in the refrigerator for up to 4 days. For meal prep, assemble bowls when ready to eat.