Honey Chipotle Chicken Rice Bowls (w/Avocado Corn Salsa)

Ingredients

Honey Chipotle Chicken

• 2 lbs chicken breast
• 2 tbsp olive oil
• 2 chipotle Chili in adobo sauce, finely chopped
• 2 tbsp adobo sauce
• 2 tbsp honey
• 1+ tbsp garlic powder 
• 1+ tbsp ground cumin 
• juice of 1lime
• salt and pepper if you want

Avocado Corn Salsa

• 1 bag frozen corn, thawed (or fresh grilled sweet corn, cut from cob)
• 1 avocado, peeled and diced
• 2 jalapenos, seeded and diced
• 1 bundle scallions, chopped
• 1 tbsp cumin
• juice of 2 limes
• salt and pepper to taste

Other ingredients

• Cooked rice (we did 4 cups)
• Crumbled queso fresco or cotija cheese
• Lime wedges for garnish

Directions

Honey Chipotle Chicken

1. Whisk together olive oil, chipotle chiles, adobo sauce, lime juice, honey, garlic powder, cumin, salt, and pepper in a bowl. Add chicken to a freezer bag and pour in the marinade. Seal the bag and massage the marinade into the chicken. Let chicken marinade for 1-4 hours. (I did overnight and that worked fine, too.)
2. Preheat grill to 400 - 425 degrees F or skillet to medium-high heat. Cook until the internal temperature is 165 degrees F. 
3. Remove chicken and let rest for 5-10 minutes before dicing.

Avocado Corn Salsa

1. Combine corn kernels, diced avocado, jalapeno, scallions, lime juice, cumin, salt, and pepper. Stir and taste test.

Assembling the Bowls

1. Divide rice evenly into bowls. Top with chicken, salsa, and cheese. Garnish with extra lime wedges.

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Original recipe found on RecipeRunner. Posted by Emilee.