They may be Sweet Honey Bowls, but the taste is definitely on the savory side! The chicken is marinated in tropical lime juice, spicy peppers, and of course, sweet honey for a wonderfully balanced flavor… and it makes a wonderful partner to homemade avocado-corn salsa. Pile it all over rice and Sweet Honey Bowls become an exceptional meal with a terrific Tex-Mex kick! Just so satisfying!


For the honey-chipotle chicken:

  • 1 tablespoon olive oil, plus more, to taste, for oiling the grill grates
  • 1 chipotle chile in adobo sauce, finely chopped, plus 1 tablespoon adobo sauce
  • 1/2 lime, juiced
  • 1 tablespoon honey
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon fresh cilantro, chopped
  • salt, to taste
  • freshly ground pepper, to taste
  • 1 pound chicken breasts, boneless and skinless

For the avocado-corn salsa:

  • 1 cup fresh corn kernels, grilled or frozen, thawed if frozen
  • 1 avocado, diced
  • 1 jalapeño, seeds and veins removed, finely diced
  • 1 tablespoon fresh cilantro, chopped
  • 1/2 lime, juiced
  • 1/2 teaspoon ground cumin
  • salt, to taste
  • freshly ground black pepper, to taste

Optional, for serving:

  • 2 cups rice, cooked and warm
  • queso fresco or cotija cheese, crumbled
  • lime wedges, to taste
  • fresh cilantro, to taste, chopped


Step 1 –In a bowl or a glass measuring cup, add 1 tablespoon of the olive oil, the chipotle pepper, the adobo sauce, the juice of 1/2 of the lime, the honey, the garlic powder, 1/2 teaspoon of the cumin, 1 tablespoon of the cilantro, the salt, and the pepper and whisk to combine.

Step 2 –In a resealable plastic bag, add the chicken.

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Step 3 –Pour the marinade mixture into the bag and seal the bag.

Step 4 –Massage the bag to completely coat the chicken in the marinade.

Step 5 –Marinate the chicken for at least 1 hour and up to 4 hours.

Step 6 –Preheat the grill or a skillet to medium-high heat.

Step 7 –Using the extra olive oil, oil the grill grates or a skillet.

Step 8 –Add the marinaded chicken and cook, flipping once, until the meat reaches an internal temperature of 165 degrees F, about 5-6 minutes per side.

Step 9 –Transfer the chicken to a cutting board and let it rest for 5-10 minutes.

Step 10 –Slice or dice the chicken.

Step 11 –In a bowl, add the corn, the avocado, the jalapeño, 1 tablespoon of the cilantro, the remaining lime juice, the remaining cumin, the salt, and the pepper and stir to combine.

Step 12 –Taste the salsa for seasoning and add more of the salt or the pepper, as needed.

Step 13 –Divide the rice evenly into four serving bowls.

Step 14 –Top the rice with an even amount of the chicken, the salsa, and the cheese.

Step 15 –Serve with the lime wedges and the extra cilantro.