1 adobo-marinated chipotle chile, chopped fine, plus a spoonful of the sauce
½ teaspoon garlic powder
1 tablespoon chopped fresh cilantro leaves
1 avocado, ripe and cut into small cubes
1 cup of sweet corn, grilled or thawed from frozen
1 fresh cilantro sprig, chopped finely as needed
1 diced jalapeño without seeds
A sprinkle of salt with a dash of pepper
½ teaspoon cumin powder
Juice squeezed from half a lime
2 cups plain cooked rice
Crumbly queso fresco or cotija
Lime wedges plus a little extra cilantro for decoration
Instructions
In a mixing bowl, stir together olive oil, chopped chipotle, adobo sauce, lime juice, honey, garlic powder, cumin, cilantro, salt, and pepper. Pop your chicken into a resealable bag, pour in the mix, and smoosh it around to coat the chicken. Leave it to sit in the fridge for 1 to 4 hours.
Get your pan or grill preheated to medium-high (400-425°F). Lightly oil the cooking surface, then place your chicken on. Let it cook for about 5-6 minutes on each side until the internal temp reads 165°F. Allow the chicken to rest for 5 to 10 minutes before cutting.
In another bowl, gently toss corn, cubed avocado, jalapeño, cilantro, lime juice, cumin, salt, and pepper. Taste it and adjust the seasoning if needed.
Lay down the rice in serving bowls, arrange sliced chicken and avocado corn salsa over it. Sprinkle some cheese crumbles on top, then finish off with fresh cilantro and lime wedges for a nice touch.
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