Chipotle-Lime Sticky Chicken Rice Bowl

Ingredients

• 650 g Skinless chicken thighs
• 0.5 tbsp Olive oil (Plus a small amount for drizzling over the corn)
• 1.5 tbsp Chipotle in adobo sauce
• 2 tsp Taco seasoning (For the chicken)
• 1 tsp Garlic powder (For the chicken)
• 0.5 tsp Salt (For the chicken)
• 1.5 tbsp Honey
• 1 tsp Lime zest (Heaped; for the chicken)
• 2 tbsp Lime juice (For the chicken)
• 4 cup Cooked white rice
• 0.5 cup Chopped cilantro (For the rice)
• 2 tsp Lime zest (For the rice)
• 3 Small ears of corn (Husked)
• 2 tsp Taco seasoning (For the corn)
• 1 Small red bell pepper (Finely chopped)
• 0.5 Red onion (Finely chopped, for the corn salad)
• 0.333 cup Chopped cilantro (For the corn salad)
• 1 Jalapeño (Seeded and finely chopped)
• 2 tbsp Lime juice (For the corn salad)
• 1 tsp Salt (For the corn salad)
• 1 Large ripe avocado (Mashed)
• 1 Roma tomato (Finely chopped)
• 0.25 cup Red onion (Finely chopped, for the guacamole)
• 3 tbsp Chopped cilantro (For the guacamole)
• 1.5 tbsp Lime juice (For the guacamole)
• 0.5 tsp Salt (For the guacamole)
• 0.5 tsp Garlic powder (For the guacamole)
• Pickled onions (For garnish)
• Fresh cilantro (For garnish)

Steps

1. 1

   In a bowl, combine the chipotle in adobo sauce, taco seasoning, garlic powder, honey, lime juice, lime zest, and salt.

2. 2

   Add the chicken thighs and toss until completely coated. Marinate for at least 30 minutes.

3. 3

   Remove the husks from the corn. Lightly drizzle with olive oil and sprinkle with the taco seasoning.

4. 4

   Heat a large skillet over medium-high heat. Cook the corn, turning occasionally, for 8–12 minutes, until tender and lightly charred.

5. 5

   When the corn is cool enough to handle, cut the kernels directly from the cobs.

6. 6

   Place the corn kernels in a bowl with the red bell pepper, red onion, cilantro, jalapeño, lime juice, and salt. Toss everything together and taste; adjust the seasoning if necessary.

7. 7

   Preheat the air fryer to 200 °C for 5 minutes.

8. 8

   Place the chicken in a single layer in the air fryer. Cook for 7–8 minutes.

9. 9

   Turn the chicken over and cook for another 5–6 minutes, or until completely cooked through.

10. 10

    Let the chicken rest for 5 minutes before slicing.

11. 11

    Mash the avocado until almost smooth.

12. 12

    Stir in the tomato, red onion, cilantro, garlic powder, lime juice, and salt. Taste and adjust the seasoning if necessary.

13. 13

    Mix the cooked white rice with the chopped cilantro and lime zest until well combined.

14. 14

    Divide the rice among four bowls. Top with the sliced chicken and corn salad.

Notes

The description ends after indicating that the chicken and corn salad are added to the rice; it does not explicitly specify when the guacamole or garnish is added, although both appear in the ingredient list. The total time includes the minimum 30-minute marinating time.

Nutrition per serving

• main course
• Mexican
• high-protein
• with chicken
• air fryer
• corn salad
• guacamole
• spicy