Looking for an easy meal with BIG flavor? This hot honey chicken and roasted corn bowl checks every box. It is loaded with juicy hot honey chicken, fluffy cilantro lime rice, and roasted corn, the perfect balance of sweet and spicy. Finished with a creamy lime crema that takes every bite over the top!
SERVING SIZE: 2
THE RECIPE:
Preheat oven to 450°F. Roast the ears of corn for about 30 minutes, turning halfway through, until lightly charred and tender. No oil needed. Once cooled, cut the kernels off the cob.
Prepare your rice according to package instructions. Once cooked, add the chopped cilantro, lime juice, salt, olive oil, and garlic powder. Mix until fully combined.
Toss the diced chicken with garlic powder, paprika, chili powder, salt, and pepper until evenly coated. Add the chicken to the air fryer and cook at 400°F for about 12 minutes, shaking halfway through, until fully cooked and lightly crispy.
While the chicken cooks, make the crema. In a small bowl, mix together the Greek yogurt (or sour cream), lime juice, garlic powder, salt, and water until smooth and creamy.
Once the chicken is done, toss it with the hot honey until coated.
Divide the cilantro lime rice evenly between two bowls. Top with roasted corn, hot honey chicken, avocado, and shredded lettuce. Drizzle on the lime crema.
Feel free to top with some more hot honey. Enjoy!
Hot Honey Chicken & Roasted Corn Bowl
Ingredients
- 8-12 oz chicken breast diced into cubes
- ¼ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp chili powder
- 1 tbsp hot honey
- 2 ears of corn
- 1 avocado sliced
- handful of shredded lettuce
For The Cilantro Lime Rice:
- 1 cup rice uncooked
- handful of chopped cilantro
- juice of ½ lime
- ½ tsp salt
- ½ tbsp olive oil
- ¼ tsp garlic powder
For The Lime Crema:
- 2 tbsp Greek yogurt or sour cream
- juice of remaining ½ lime
- ¼ tsp garlic powder
- ¼ tsp salt
- 1 tbsp water to thin
Instructions
- Preheat oven to 450°F. Roast the ears of corn for about 30 minutes, turning halfway through, until lightly charred and tender. No oil needed. Once cooled, cut the kernels off the cob.
- Prepare your rice according to package instructions. Once cooked, add the chopped cilantro, lime juice, salt, olive oil, and garlic powder. Mix until fully combined.
- Toss the diced chicken with garlic powder, paprika, chili powder, salt, and pepper until evenly coated. Add the chicken to the air fryer and cook at 400°F for about 12 minutes, shaking halfway through, until fully cooked and lightly crispy.
- While the chicken cooks, make the crema. In a small bowl, mix together the Greek yogurt (or sour cream), lime juice, garlic powder, salt, and water until smooth and creamy.
- Once the chicken is done, toss it with the hot honey until coated.
- Divide the cilantro lime rice evenly between two bowls. Top with roasted corn, hot honey chicken, avocado, and shredded lettuce. Drizzle on the lime crema.
- Feel free to top with some more hot honey. Enjoy!
