Description
These Baja Hot Honey Chicken Bowls are packed with smoky citrus-marinated chicken, fresh vegetables, and a sweet-spicy hot honey drizzle. Served over rice with black beans, avocado, and cotija cheese, they make a flavorful and satisfying meal.
Ingredients
- 1 Tablespoon olive oil
- 1 teaspoon smoked paprika
- 2 teaspoons cumin
- 1/2 teaspoon coriander
- 2 teaspoons oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Pinch of cayenne (to taste)
- 2 Tablespoons minced garlic
- 2 teaspoons lime zest
- 1/3 cup lime juice (freshly squeezed)
- 2 teaspoons orange zest
- 1/3 cup orange juice
- 2 1/2 teaspoons Dijon mustard
- 1 1/2 pounds chicken breast (cubed)
- 1 Tablespoon oil
- 1 cup frozen corn
- 1/2 medium red onion (finely chopped)
- 1 cup cooked black beans (drained)
- 1/2 lime (juiced)
- 1/4 teaspoon salt
- 2–3 Tablespoons hot honey
- 2 cups cooked rice
- 1 large avocado (sliced or diced)
- 1 cup grape tomatoes (halved)
- 1/2 cup cotija cheese
- 1 cup fresh cilantro (chopped)
Instructions
- In a large bowl, whisk together the olive oil, smoked paprika, cumin, coriander, oregano, salt, pepper, cayenne, minced garlic, lime zest, lime juice, orange zest, orange juice, and Dijon mustard.
- Set aside 1/4 cup of the marinade before adding the chicken.
- Add the cubed chicken breast to the remaining marinade and toss well to coat. Let marinate while preparing the remaining ingredients.
- Heat a large skillet over medium-high heat and sauté the frozen corn for 2-3 minutes until lightly charred. Remove and set aside.
- Add the oil to the skillet and heat over medium-high heat.
- Add the marinated chicken and cook for 5-7 minutes per side, or until fully cooked through and golden.
- In a bowl, combine the sautéed corn, red onion, black beans, lime juice, and salt to make the salsa mixture.
- Whisk the hot honey into the reserved marinade to create the sauce.
- Assemble the bowls with cooked rice, chicken, corn and bean salsa, avocado, grape tomatoes, cotija cheese, and chopped cilantro.
- Drizzle with the hot honey sauce and serve immediately.
Notes
- For extra heat, add more cayenne or use spicy hot honey.
- Chicken thighs can be substituted for chicken breast.
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
- Serve with extra lime wedges for added freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 720 kcal
- Sugar: 14 g
- Sodium: 920 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 9 g
- Protein: 48 g
- Cholesterol: 115 mg
