Summer Chicken Rice Bowl
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Summer Chicken Rice Bowl
Category
Meat and Poultry
Prep Time
40 minutes
Cook Time
20 minutes
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons freshly squeezed lime juice
- 1 ½ tablespoon honey
- ¼ cup fresh cilantro
- 2 garlic cloves, minced or pressed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons ground cumin
- pinch crushed red pepper flakes
- ⅓ cup Fustini's Chipotle olive oil
- 2 cups cooked jasmine rice
- 1 cup chopped tomatoes
- ⅔ cup sweet corn,
- 1 avocado, chopped
- quick pickled onions
- kosher salt and pepper
- 1 red onion thinly sliced
- 1/2 cup warm water
- 1/2 tablespoons sugar
- pinch coarse salt
- 3/4 cup Fustini's Jalapeno Lime balsamic (or 12 Year White balsamic)
Ingredients
Pickled Onions
Directions
- Place the chicken in a bowl, baking dish or resealable bag. Combine the cilantro, lime juice, honey, garlic, salt, pepper, cumin, pepper flakes and olive oil in a blender until combined. Pour half of the mixture over the chicken, making sure each piece is coated. Let it marinate in the fridge for at least 30 minutes or up to 2 hours. Place the extra dressing in the fridge.
- Preheat the grill to high (500 degrees F) for at least 10 minutes. Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grates and grill for 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees F.
- To assemble the meal, place the rice in a bowl. Top with some of the grilled chicken, corn, tomatoes, avocado and pickled onions. Drizzle with the extra dressing and sprinkle on salt and pepper and serve. Enjoy!
- Let the chicken rest for 5 to 10 minutes before slicing or chopping it.
Recipe Note
While the chicken grills - you can also grill your corn - lightly drizzle it with Persian Lime olive oil before placing it on the grill. For a less spicy version, substitute the Persian Lime olive oil for the Chipotle. Adapted from howsweeteats.com