Honey Chipotle Chicken Bowl with Street Corn

Ingredients

• 1.5 lb chicken breast (cut into bite-sized pieces)
• 2 tbsp chipotle peppers in adobo (finely minced)
• 0.25 cup honey
• 2 tbsp olive oil (divided for chicken and corn)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 cup corn kernels (fresh or frozen)
• 2 tbsp mayonnaise
• 0.25 cup cotija cheese (crumbled)
• 1 lime (juiced)
• 0.25 cup cilantro (chopped)
• 3 cup cooked white rice (for serving)
• salt and black pepper (to taste)

Steps

1. 1

   In a medium bowl, combine the diced chicken breast with minced chipotle peppers, honey, garlic powder, smoked paprika, salt, and pepper. Toss until the chicken is thoroughly coated.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 8-10 minutes, turning occasionally, until the chicken is cooked through and the honey has created a sticky, caramelized glaze.

3. 3

   In a separate skillet or the same skillet (wiped clean), heat the remaining tablespoon of olive oil. Add the corn kernels and cook undisturbed for 3-4 minutes to get a nice char, then stir and cook for another 2 minutes.

4. 4

   Remove the corn from the heat and stir in the mayonnaise, cotija cheese, lime juice, and chopped cilantro. Season with salt to taste.

5. 5

   Assemble the bowls by placing a base of cooked white rice in each dish. Top with a generous portion of the honey chipotle chicken and the street corn.

6. 6

   Garnish with extra cilantro, a lime wedge, and additional cotija cheese if desired.

Notes

For extra heat, add a teaspoon of the adobo sauce from the chipotle can. If you don't have cotija cheese, feta is a good substitute.

Nutrition per serving

• main
• chicken
• bowl
• spicy
• dinner
• mexican-style
• lunch