We like to rotate between trying 5 zillion new meals one week to making our tried and true classics another. And when you find a dinner that comes together quickly and painlessly, one feels too selfish to hoard it all to oneself ;)
Today I am sharing the recipe for a "Honey Chipotle Chicken & Rice Bowls," with an avocado/corn salsa!
Ingredients
The Chicken:
1 lb chicken
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 cumin
1 Tablespoon, chopped fresh cilantro
salt and pepper to taste
The Salsa:
1 cup of grilled fresh corn OR defrosted frozen corn
1 avocado, peeled and diced
1 jalapeño, seeds and vein removed, finely diced
1 Tablespoon chopped cilantro
1/2 of a lime, juiced
1/2 teaspoon cumin
salt and pepper to taste
Other Ingredients:
2 cups cooked rice
crumbled queso fresco
lime wedges and cilantro (for garnish)
Instructions (with my personal commentary**):
Whisk together the olive oil, chipotle, adobo sauce, lime juice, honey, garlic powder, cumin, cilantro, salt and pepper in a medium sized bowl and let chicken marinate for an hour or up to 4 hours. **I started making dinner at 5 and saw the marinating step, so I only let it soak for as long as it took me to make the salsa**
Preheat a grill or cast iron skillet over medium-high heat and add a drizzle of oil to the pan. Add the chicken and cook about 5-6 minutes, flip and cook until chicken reaches the internal temperature of 165 F.
Remove chicken and let rest.
For the salsa you will ad the corn kernels to a bowl, add diced avocado, jalepeno, cilantro, lime juice, cumin, salt and pepper. Stir together and taste for seasoning. **I bought a ripe avocado on grocery day and so by the time we made this for dinner the avocado wasn't any good :(, but the salsa tasted great without the avocado**
Divide the rice into your serving bowls and add the chicken, salsa and cheese ** I was a bit distracted by the lack of avocado and marinating time that I neglected the cheese (insert audience gasp here) again the meal was delicious without the cheese...somehow 😂**
Feel free to garnish with lime wedges and cilantro ** I didn't due to the fact that it was just Chris and myself, but if you're fancy or serving to a crowd you can add it ;)**
***Additional notes: I purchased pre-chopped fresh cilantro from our grocery store, it made my life a million times easier. I used frozen corn, again for ease. The rice I made sure was another easy task. You can either buy microwavable brown rice cups that are ready in 1 minute OR cook up a big batch of rice and store in an airtight container and in the fridge. I also always have lime juice in our fridge so I eye-balled the amount of lime juice I squeezed into both the marinade and salsa.
Even though I forgot some things, Chris and I were really impressed by the flavor of this meal. It isn't anything either of would have naturally tried to make, so I am forever grateful to the internet for inspiring us to try something new. I know that written out it might feel daunting but if you use the same simple cheats I used it's really easy and delicious!
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