Grilled Honey Chipotle Chicken Bowls Recipes

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GRILLED HONEY CHIPOTLE CHICKEN BOWLS



Grilled Honey Chipotle Chicken Bowls image

Spicy, sweet honey chipotle chicken skewers served atop a bed of fresh zucchini rice studded with corn and finished with a thick and creamy avocado cilantro sauce. These Grilled Honey Chipotle Chicken Bowls are healthy and light, yet packed with flavor and perfect for summer!

Provided by Cheyanne Holzworth

Categories     entree

Time 40m

Number Of Ingredients 20

1 ½ pounds Boneless Skinless Chicken Breasts (cut into 1'' pieces (can substitute boneless, skinless chicken thighs))
¼ cup Olive Oil
2 large Chipotle Peppers in Adobe Sauce (finely chopped (about 2 heaping TBS))
2 TBS Honey (plus more for brushing chicken)
2 cloves Garlic (minced)
1 tsp Cumin
1 tsp Paprika
1 tsp Chili Powder
Kosher Salt & Ground Black Pepper
¾ cup Uncooked White Rice
2 large Zucchini (ends trimmed, shredded & squeezed of excess moisture*)
1 (15 ounce) can Whole Kernel Corn (, drained)
2 TBS Unsalted Butter
1 Lime (juice + zest)
3 TBS Fresh Cilantro (chopped)
1 Avocado (halved & pitted)
½ cup Strained Greek Yogurt (or Sour Cream (I used lowfat))
1 lime (juiced (2 TBS))
2 TBS Cilantro (chopped or more to taste)
1 clove Garlic (minced)

Steps:

  • Marinate the chicken: In a large bowl combine the oil through chili powder. Season with a teaspoon of salt and ¼ teaspoon pepper. Whisk until well combined. Add in the chicken and toss to coat. Cover the bowl tightly with plastic wrap and transfer to the refrigerator to allow the flavors to marry, at least 1 hour or up to 12 hours.
  • Make the sauce: Place all the ingredients for the sauce in the bowl of a food processor. Add ¼ teaspoon salt and 1/8 teaspoon pepper. Process until smooth, stopping to scrape down the sides as necessary. Taste and adjust for seasoning. If a thinner sauce is desired, stream in a bit of olive oil, 1 tablespoon at a time until desired consistency is achieved. Transfer to an airtight container and store in the refrigerator until ready to use.*
  • For the rice: In a medium sized saucepan, cook rice according to package instructions. Remove from heat and stir in the shredded zucchini, corn, butter, lime juice and zest. Season generously with salt and pepper. Cover and let stand for 5 minutes. Stir in cilantro and adjust for seasoning to taste.
  • Once ready to grill: Thread the chicken on to skewers*, discarding marinade. Preheat grill or grill pan to medium-high heat. Grill chicken skewers until all sides are lightly charred and chicken is cooked through, turning once or twice during grilling, about 10-12 minutes. OPTIONAL: Brush chicken skewers with honey during last minute or two of grilling.
  • Assemble the bowls: Divide the zucchini rice among serving bowls, top with chicken skewers, and dollop with sauce. Serve with optional garnishes as desired. Enjoy!

Nutrition Facts : Calories 560 kcal, Carbohydrate 34 g, Protein 43 g, Fat 32 g, SaturatedFat 7 g, Cholesterol 125 mg, Sodium 248 mg, Fiber 6 g, Sugar 14 g, ServingSize 1 serving

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