Spicy, sweet honey chipotle chicken skewers served atop a bed of fresh zucchini rice studded with corn and finished with a thick and creamy avocado cilantro sauce. These Grilled Honey Chipotle Chicken Bowls are healthy and light, yet packed with flavor and perfect for summer!
Marinate the chicken: In a large bowl combine the oil through chili powder. Season with a teaspoon of salt and ¼ teaspoon pepper. Whisk until well combined. Add in the chicken and toss to coat. Cover the bowl tightly with plastic wrap and transfer to the refrigerator to allow the flavors to marry, at least 1 hour or up to 12 hours.
Make the sauce: Place all the ingredients for the sauce in the bowl of a food processor. Add ¼ teaspoon salt and 1/8 teaspoon pepper. Process until smooth, stopping to scrape down the sides as necessary. Taste and adjust for seasoning. If a thinner sauce is desired, stream in a bit of olive oil, 1 tablespoon at a time until desired consistency is achieved. Transfer to an airtight container and store in the refrigerator until ready to use.*
For the rice: In a medium sized saucepan, cook rice according to package instructions. Remove from heat and stir in the shredded zucchini, corn, butter, lime juice and zest. Season generously with salt and pepper. Cover and let stand for 5 minutes. Stir in cilantro and adjust for seasoning to taste.
Once ready to grill: Thread the chicken on to skewers*, discarding marinade. Preheat grill or grill pan to medium-high heat. Grill chicken skewers until all sides are lightly charred and chicken is cooked through, turning once or twice during grilling, about 10-12 minutes. OPTIONAL: Brush chicken skewers with honey during last minute or two of grilling.
Assemble the bowls: Divide the zucchini rice among serving bowls, top with chicken skewers, and dollop with sauce. Serve with optional garnishes as desired. Enjoy!
While the recipe below indicates chicken breasts, you can absolutely use boneless, skinless chicken thighs if desired! As well, if you are pressed for time and don’t feel like cubing and skewering the chicken, you can marinate and grill whole chicken breasts or thighs!
To shred zucchini, use a food processor with the shredding attachment or the coarse side of a box grater. Place the grated zucchini in a tea towel or cheesecloth and squeeze to drain off any excess liquid. Optional - Transfer the squeezed zucchini (in it’s cheesecloth) to a fine-mesh strainer and salt lightly. Toss to coat and suspend the strainer over a bowl. Allow to sit for 15-30 minutes, squeezing occasionally.
If using wooden skewers, make sure you allow them to soak in water for at least 30 minutes prior to use to prevent them from burning. (I used 6 large wooden skewers in all)
Avocado sauce will oxidize if stored for too long in the refrigerator. If you make the avocado sauce in its entirety, use it within 5 hours. To make the sauce in advance, whisk together all the ingredients EXPECT the avocado. Process in the avocado once ready to use.
You can use either strainer Greek yogurt or sour cream in the sauce recipe. If you are looking for a tangier flavor, use sour cream.