Honey Chipotle Chicken Bowls with Corn Salsa
The Honey Chipotle Chicken Bowls with Corn Salsa are a vibrant, flavor-packed meal that perfectly balances smoky, spicy, and sweet. Tender grilled or pan-seared chicken coated in a honey-chipotle glaze is served over fluffy rice and topped with a refreshing corn salsa bursting with lime and cilantro. It’s a wholesome, colorful dinner that feels restaurant-quality yet is easy to make at home.
Why You’ll Love This Recipe
- Bursting with smoky-sweet flavor from chipotle and honey.
- Fresh, zesty corn salsa adds the perfect contrast.
- Customizable with rice, quinoa, or cauliflower rice.
- Great for meal prep — stays delicious for days.
Time Taken
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
For the Chicken
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 chipotle peppers in adobo sauce, minced (plus 1 tablespoon adobo sauce)
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- Salt and pepper, to taste
For the Corn Salsa
- 1 cup corn (fresh, frozen, or canned)
- ½ cup diced red onion
- 1 jalapeño, finely chopped (optional for heat)
- 1 cup cherry tomatoes, halved
- 2 tablespoons chopped cilantro
- Juice of 1 lime
- Salt and pepper, to taste
For Serving
- Cooked rice or quinoa
- Avocado slices
- Lime wedges
- Extra cilantro for garnish
Instructions
- Marinate the Chicken: In a bowl, mix olive oil, honey, chipotle peppers, adobo sauce, garlic, lime juice, salt, and pepper. Coat the chicken and marinate for at least 30 minutes (or up to 2 hours for deeper flavor).
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Cook the chicken for 5–7 minutes per side until caramelized and cooked through. Rest for 5 minutes before slicing.
- Make the Corn Salsa: In a bowl, combine corn, onion, jalapeño, tomatoes, cilantro, lime juice, salt, and pepper. Mix well and refrigerate until serving.
- Assemble the Bowls: Layer rice or quinoa in bowls, top with sliced honey chipotle chicken, spoon over corn salsa, and add avocado slices and lime wedges.
- Garnish and Serve: Sprinkle with extra cilantro and enjoy warm or at room temperature.
Storage Tips
Store components separately in airtight containers for up to 4 days in the refrigerator. Reheat the chicken and rice just before serving, and add fresh corn salsa on top for best texture and flavor.
Ingredient Substitutions
- Swap chicken with shrimp, tofu, or grilled steak.
- Use brown rice, quinoa, or cauliflower rice for the base.
- Replace honey with maple syrup or agave for a vegan option.
- Add black beans or roasted bell peppers for extra heartiness.
Serving Suggestions
These bowls are perfect as a weeknight dinner, meal prep lunch, or even a weekend cookout meal. Serve with tortilla chips on the side or drizzle with chipotle ranch for extra creaminess.
You Must Know
The smoky-sweet flavor balance is key. Taste your chipotle-honey glaze before cooking — adjust the spice with more honey for sweetness or more chipotle for heat.
Chef’s Special Tips
- Char your corn for the salsa on a grill or pan for extra smoky depth.
- Let the chicken rest before slicing to keep it juicy.
- Add a drizzle of lime crema (sour cream + lime juice) for a restaurant-style finish.
- If meal prepping, store the salsa separately to keep it crisp.
Conclusion
These Honey Chipotle Chicken Bowls with Corn Salsa bring bold flavors and freshness to your table in under 40 minutes. Perfectly balanced between spicy, sweet, and zesty, they’re a satisfying, wholesome dish the whole family will love. Try making them this week, you’ll want them in your regular rotation!