Sticky Chipotle Lime Chicken Rice Bowls

Charred corn, creamy guacamole, and spicy-sweet chicken over fragrant rice

A bold, smoky chicken rice bowl with sticky chipotle-lime chicken, charred street corn salad, and fresh guacamole. It’s bright, savory, and layered with sweet heat in every bite.

93Min

4Servings

560Cal

MediumLevel

Spicy 3/5halal

#rice bowl#chicken#chipotle#lime#meal prep#high protein

Equipment

knife

cutting board

bowl

pan

air fryer

spatula

tongs

measuring spoon

plate

Ingredients

Chicken

skinless chicken thighs (skinless, raw)

650 g

olive oil (divided)

7.5 ml

chipotle in adobo (chopped, or mashed)

22 g

taco seasoning (divided)

10 g

garlic powder

5 g

salt (divided)

13 g

honey

32 g

lime zest (divided)

6 g

lime juice (divided)

30 ml

Rice

cooked white rice (cooked)

800 g

fresh coriander (chopped)

18 g

Charred Street Corn Salad

corn cobs (husked)

3 piece

red pepper (finely diced)

1 piece

red onion (divided, finely diced)

1 piece

jalapeño (deseeded, finely diced)

1 piece

lime juice (divided)

30 ml

salt (divided)

13 g

Guacamole

ripe avocado (mashed)

1 piece

Roma tomato (finely diced)

1 piece

red onion (finely diced)

1 piece

fresh coriander (chopped)

18 g

lime juice (divided)

30 ml

salt (divided)

13 g

garlic powder

5 g

Garnish

pickled onions

40 g

fresh coriander (fresh)

10 g

Instructions

Marinate the chicken

Mix the chipotle-lime marinade, coat the chicken thighs, and let them absorb the flavor.

35 mintimer 30 min

For deeper flavor, marinate a little longer if you have time.

Char the corn

Season the corn and cook it until lightly charred and tender.

15 minMedium-high heattimer 10 min

Turn the corn often so it chars evenly without burning.

Build the corn salad

Cut the kernels from the cobs and toss them with the vegetables, herbs, lime juice, and salt.

10 min

Taste before serving and add a pinch more salt or lime if needed.

Cook the chicken

Air fry the marinated chicken until caramelized and cooked through, then rest and slice.

18 min200°Ctimer 5 min

Do not overcrowd the basket; cook in a single layer for the best char.

Make the guacamole

Mash the avocado, then fold in the tomato, onion, coriander, lime juice, garlic powder, and salt.

8 min

Leave it slightly chunky for better texture.

Prepare the rice

Toss the cooked rice with chopped coriander and lime zest until evenly seasoned.

3 min

Assemble the bowls

Divide the rice among bowls and top with chicken, corn salad, guacamole, pickled onions, and fresh coriander.

4 min

Original recipe

SourceRecipe by Fit Foodie Lulu

Storage

Fridge: 3 days

Freezer: 60 days

Reheat: Microwave 2-3 minutes or reheat in a skillet over medium heat.

Store components separately for the best texture. Keep guacamole tightly covered with plastic wrap pressed onto the surface to slow browning.

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