Hot Honey Chicken Rice Bowls with Peach & Corn Salsa
Hot Honey Chicken Rice Bowls with Peach & Corn Salsa
Ingredients
For the Rice
- 1 cup uncooked rice
For the Peach & Corn Salsa
- 4 corn, ears, kernels removed
- 2 peaches, diced
- 1 jalapeño, minced
- 1/2 large red onion, diced
- 1/4 cup cilantro, chopped
- 1 limes, juiced (1 to 2)
- 2 tablespoons honey
For the Hot Honey Chicken
- 1 pound chicken, diced (1 to 1 1/2 pounds)
- 1 tablespoon paprika
- 1/2 tablespoon chili powder
- 1/2 tablespoon cayenne powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons oil
- 2 tablespoons honey
For Serving (Optional)
- 1 avocado, sliced
- 1 lime, wedges
- 1 tablespoon honey, for drizzling, as needed
Instructions
- 1
Cook the 1 cup of uncooked rice according to the package directions. This will take approximately 15-20 minutes depending on the type of rice.
⏱️ 20 min
- 2
While the rice is cooking, prepare the peach and corn salsa. Cut the kernels from the 4 ears of corn. Dice the 2 peaches, mince the 1 jalapeño, and dice the 1/2 large red onion. Chop the 1/4 cup cilantro.
⏱️ 10 min
- 3
Add all prepared salsa ingredients (corn, peaches, jalapeño, red onion, cilantro) to a large bowl. Squeeze the juice from 1-2 limes over the ingredients and drizzle with 2 tablespoons of honey. Toss all ingredients well to combine and set aside.
⏱️ 5 min
- 4
In a separate bowl, add the 1 to 1 1/2 pounds of diced chicken. Add the seasonings: 1 tablespoon paprika, 1/2 tablespoon chili powder, 1/2 tablespoon cayenne powder, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon salt, and 1 teaspoon pepper. Add 2 tablespoons of oil and 2 tablespoons of honey to the chicken and seasonings. Toss thoroughly to ensure all the chicken is coated.
⏱️ 5 min
- 5
Heat a large skillet to medium-high heat. Add a splash of oil to the pan. Once hot, add the seasoned chicken to the skillet and cook until all sides are caramelized and the chicken is cooked through. This should take roughly 8-10 minutes, stirring occasionally.
⏱️ 10 min
- 6
Once the rice and chicken are cooked and the salsa is prepared, assemble the rice bowls. Add a portion of rice to each bowl. Top with the cooked hot honey chicken.
⏱️ 3 min
- 7
Spoon a generous amount of the peach and corn salsa over the chicken. Garnish with avocado slices and lime wedges, if desired. Finish with an additional drizzle of honey, if preferred.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Chicken Rice Bowls with Peach & Corn Salsa
For the Rice
- 1 cup uncooked rice
For the Peach & Corn Salsa
- 4 corn, ears, kernels removed
- 2 peaches, diced
- 1 jalapeño, minced
- 1/2 large red onion, diced
- 1/4 cup cilantro, chopped
- 1 limes, juiced (1 to 2)
- 2 tablespoons honey
For the Hot Honey Chicken
- 1 pound chicken, diced (1 to 1 1/2 pounds)
- 1 tablespoon paprika
- 1/2 tablespoon chili powder
- 1/2 tablespoon cayenne powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons oil
- 2 tablespoons honey
For Serving (Optional)
- 1 avocado, sliced
- 1 lime, wedges
- 1 tablespoon honey, for drizzling, as needed
Instructions
- 1
Cook the 1 cup of uncooked rice according to the package directions. This will take approximately 15-20 minutes depending on the type of rice.
⏱️ 20 min - 2
While the rice is cooking, prepare the peach and corn salsa. Cut the kernels from the 4 ears of corn. Dice the 2 peaches, mince the 1 jalapeño, and dice the 1/2 large red onion. Chop the 1/4 cup cilantro.
⏱️ 10 min - 3
Add all prepared salsa ingredients (corn, peaches, jalapeño, red onion, cilantro) to a large bowl. Squeeze the juice from 1-2 limes over the ingredients and drizzle with 2 tablespoons of honey. Toss all ingredients well to combine and set aside.
⏱️ 5 min - 4
In a separate bowl, add the 1 to 1 1/2 pounds of diced chicken. Add the seasonings: 1 tablespoon paprika, 1/2 tablespoon chili powder, 1/2 tablespoon cayenne powder, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon salt, and 1 teaspoon pepper. Add 2 tablespoons of oil and 2 tablespoons of honey to the chicken and seasonings. Toss thoroughly to ensure all the chicken is coated.
⏱️ 5 min - 5
Heat a large skillet to medium-high heat. Add a splash of oil to the pan. Once hot, add the seasoned chicken to the skillet and cook until all sides are caramelized and the chicken is cooked through. This should take roughly 8-10 minutes, stirring occasionally.
⏱️ 10 min - 6
Once the rice and chicken are cooked and the salsa is prepared, assemble the rice bowls. Add a portion of rice to each bowl. Top with the cooked hot honey chicken.
⏱️ 3 min - 7
Spoon a generous amount of the peach and corn salsa over the chicken. Garnish with avocado slices and lime wedges, if desired. Finish with an additional drizzle of honey, if preferred.
⏱️ 2 min