Honey Chipotle Chicken Rice Bowls (Print Version)

# Ingredients:

→ Honey Chipotle Chicken

01 - 1 pound boneless skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 chipotle chile in adobo sauce plus 1 tablespoon sauce
04 - ½ lime, juiced
05 - 1 tablespoon honey
06 - ½ teaspoon garlic powder
07 - ½ teaspoon ground cumin
08 - 1 tablespoon chopped fresh cilantro
09 - Salt and freshly ground black pepper

→ Avocado Corn Salsa

10 - 1 cup grilled fresh or frozen corn
11 - 1 avocado, peeled and diced
12 - 1 jalapeño, seeded and finely diced
13 - 1 tablespoon chopped cilantro
14 - ½ lime, juiced
15 - ½ teaspoon ground cumin
16 - Salt and freshly ground black pepper

→ For Serving

17 - 2 cups cooked rice
18 - Crumbled queso fresco or cotija cheese
19 - Lime wedges and cilantro for garnish

# Instructions:

01 - Mix marinade ingredients and combine with chicken in bag. Marinate 1-4 hours
02 - Grill chicken on oiled grates at 400-425°F for 5-6 minutes per side until 165°F internal temperature
03 - Combine corn, avocado, jalapeño, cilantro, lime juice, and seasonings. Mix well
04 - Let chicken rest 5-10 minutes before slicing
05 - Layer rice, chicken, and salsa in bowls. Top with cheese and garnish with cilantro and lime

# Notes:

01 - Can use fresh or frozen corn
02 - Adjust spice level by varying amount of chipotle and jalapeño

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