Block
Baja Hot Honey Chicken Bowls
Bowl · 30 min
Ingredients
- olive oil
- 1 1/2 tbsp
- smoked paprika
- 1 1/2 tsp
- cumin
- 3 tsp
- coriander
- 3/4 tsp
- oregano
- 3 tsp
- salt
- 1 1/2 tsp
- pepper
- 3/4 tsp
- cayenne pepper to taste
- to taste
- garlic minced
- 3 tbsp
- lime zest
- 3 tsp
- lime juice freshly squeezed
- 1/2 cup
- orange zest
- 3 tsp
- orange juice
- 1/2 cup
- Dijon mustard
- 3 3/4 tsp
- chicken breast boneless, cubed
- 2 1/4 lb
- corn frozen
- 1 1/2 cup
- red onion finely diced
- 3/4 medium
- black beans cooked, drained
- 1 1/2 cup
- lime juiced
- 3/4 lime
- salt
- 3/8 tsp
- hot honey
- 3 tbsp
- rice cooked
- 3 cups
- avocado sliced
- 1 1/2 large
- grape tomatoes halved
- 1 1/2 cup
- cotija cheese
- 3/4 cup
- cilantro chopped
- 1 1/2 cup
Method
- 01Whisk olive oil, smoked paprika, cumin, coriander, oregano, salt, pepper, cayenne, garlic, lime zest, lime juice, orange zest, orange juice, and Dijon mustard in a large bowl. Reserve 1/4 cup.
- 02Cut chicken into cubes and toss with marinade.
- 03Heat a large skillet over medium-high heat and sauté corn for 2-3 minutes. Set aside.
- 04Add oil to the same skillet and cook chicken until internal temperature reaches 165°F, 5-7 minutes per side.7 min
- 05Dice red onion and combine with corn, black beans, lime juice, and salt for the salsa.
- 06Whisk hot honey with reserved marinade.
- 07Divide rice, avocado, tomatoes, chicken, cotija, and cilantro among bowls. Top with salsa and drizzle with hot honey sauce.