4 boneless, skinless chicken breasts (about 1.5 lbs)

2 chipotle peppers in adobo sauce, chopped

1/4 cup honey

1/4 cup lime juice (freshly squeezed)

1 cup corn kernels (fresh or frozen)

1/2 red onion, finely diced

Salt and pepper to taste

Cooked rice or quinoa (for serving)

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In a bowl, whisk together chopped chipotle peppers, honey, lime juice, salt, and pepper to create the marinade.
Place the chicken in a resealable bag or shallow dish and cover with the marinade. Refrigerate for at least 15–20 minutes.
Preheat grill or skillet over medium-high heat. Cook the chicken for about 6–7 minutes per side, until the internal temperature reaches 165°F.
While the chicken cooks, combine corn kernels, diced red onion, lime juice, salt, and pepper in a bowl to make the corn salsa.
Slice the cooked chicken into strips. Assemble bowls with a base of rice or quinoa, top with chicken, and add corn salsa.
Serve immediately, drizzling extra honey on top if desired.

Adjust spice level by adding more or fewer chipotle peppers.

Swap rice for quinoa, couscous, or salad greens for variety.

Add vegetables like avocado, bell peppers, or mushrooms for extra nutrition.

Chicken can be substituted with shrimp, turkey, or tofu.

Store leftovers in airtight containers: chicken up to 3 days, corn salsa up to 2 days.

Reheat chicken on skillet or microwave; corn salsa is best served cold.