From above, shallow bowls of jade-green rice are topped with sliced lacquered chicken, deeply charred broccoli florets, golden corn-avocado salsa, pink radish slices, crumbled cotija, scattered pepitas, and cilantro, with lime wedges tucked at the edge for a vivid, glossy, high-contrast presentation.

Guajillo-Honey Chicken with Charred Broccoli and Green Rice

Name: Guajillo-Honey Chicken with Charred Broccoli and Green Rice
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 large head broccoli cut into medium florets; tender stem peeled and sliced; 1 1/2 lb boneless skinless chicken thighs; 1 cup long-grain white rice rinsed; 2 ears fresh corn husks removed; 1 ripe avocado diced; 1/2 cup cilantro leaves and tender stems plus extra for garnish; 1/4 cup parsley leaves; 3 scallions roughly chopped; 1 small jalapeño seeded if desired; 2 guajillo chiles stemmed and seeded; 1 clove small garlic clove for the green rice; 2 cloves garlic cloves minced for the chicken marinade; 1/3 cup plain Greek yogurt or Mexican crema; 1/4 cup cotija cheese crumbled; 3 radishes very thinly sliced; 1/4 cup pepitas; 2 limes 1 zested and 2 juiced, divided; 1 1/2 tbsp honey; 1 tsp smoked paprika; 1/2 tsp ground cumin; 2 cups chicken stock or water; 3 tbsp olive oil divided; 1 tbsp neutral oil; 1 tbsp butter; 1 tsp kosher salt plus more to taste; 1/2 tsp black pepper plus more to taste

Smoky, vibrant chicken bowls with charred broccoli and herbs.

Category Main Course

Prep 25 minutes

Cook 30 minutes

Style Mexican

Technique Blending

Diet Friendly Gluten-Free

Daily recipe · August 03, 2026

A little about this dish

This dish leans into warm-weather Mexican inspiration with a less-expected combination: charred broccoli, smoky guajillo-honey chicken, and a vivid roasted corn-avocado salsa spooned over a creamy green rice. It’s bright, a little sultry, and perfect for a muggy summer evening when you want something bold but not heavy. Broccoli takes center stage by being blistered until crisp-edged and tossed with lime, while pepitas and herbs add crunch and color for a seriously photogenic finish.

Ingredients (for 4)

Large head broccoli — 1 — cut into medium florets; tender stem peeled and sliced
Boneless skinless chicken thighs — 1 1/2 lb
Long-grain white rice — 1 cup — rinsed
Fresh corn — 2 ears — husks removed
Ripe avocado — 1 — diced
Cilantro leaves and tender stems — 1/2 cup — plus extra for garnish
Parsley leaves — 1/4 cup
Scallions — 3 — roughly chopped
Small jalapeño — 1 — seeded if desired
Guajillo chiles — 2 — stemmed and seeded
Small garlic clove — 1 clove — for the green rice
Garlic cloves — 2 cloves — minced for the chicken marinade
Plain greek yogurt or mexican crema — 1/3 cup
Cotija cheese — 1/4 cup — crumbled
Radishes — 3 — very thinly sliced
Pepitas — 1/4 cup
Limes — 2 — 1 zested and 2 juiced, divided
Honey — 1 1/2 tbsp
Smoked paprika — 1 tsp
Ground cumin — 1/2 tsp
Chicken stock or water — 2 cups
Olive oil — 3 tbsp — divided
Neutral oil — 1 tbsp
Butter — 1 tbsp
Kosher salt — 1 tsp — plus more to taste
Black pepper — 1/2 tsp — plus more to taste

Preparation

Step 1 — 🌶️💧⏳

Place the guajillo chiles in a bowl and cover with very hot water. Let them soak for 10 minutes until softened.
Step 2 — 🍗🌶️🥣

Blend the softened guajillos with the minced garlic, honey, smoked paprika, cumin, 1 tablespoon lime juice, 1 tablespoon olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth. Coat the chicken thighs well and let them marinate for 20 minutes.
Step 3 — 🌿🧄🍋

Blend the cilantro, parsley, scallions, jalapeño, 1 small garlic clove, lime zest, 1 tablespoon lime juice, and 2 tablespoons water until mostly smooth.
Step 4 — 🍚🫕🔥

Heat the neutral oil and butter in a medium pot over medium heat. Add the rinsed rice and stir for 1 minute. Pour in the green herb mixture, cook for 30 seconds, then add the chicken stock or water and 1/4 teaspoon salt. Bring to a boil, cover, reduce to low, and cook for 15 minutes. Let stand off the heat, covered, for 10 minutes.
Step 5 — 🌽🔥🔪

Heat a grill pan or heavy skillet over medium-high heat. Cook the corn, turning occasionally, until blistered in spots, about 8 minutes. Let cool slightly, then cut off the kernels.
Step 6 — 🥑🌽🥗

In a bowl, gently toss the charred corn kernels, diced avocado, half of the radishes, half of the cotija, 1 tablespoon lime juice, 1 tablespoon olive oil, and a pinch of salt.
Step 7 — 🥦🔥🍋

Toss the broccoli with the remaining 1 tablespoon olive oil, a pinch of salt, and a little black pepper. Cook in the hot pan in a single layer, turning occasionally, until crisp-tender and charred, 6 to 8 minutes. Finish with a squeeze of lime juice.
Step 8 — 🍗🍳🔪

Wipe out the pan if needed and return it to medium-high heat. Cook the marinated chicken for 5 to 6 minutes per side until deeply caramelized and fully cooked. Rest for 5 minutes, then slice.
Step 9 — 🎃🔥🥄

Toast the pepitas in a small dry skillet over medium heat for 2 to 3 minutes until puffed and fragrant.
Step 10 — 🍚🍗🥦

Fluff the rice and fold in half of the Greek yogurt or crema if you want it creamier. Divide the rice among shallow bowls or plates, then top with sliced chicken, charred broccoli, and spoonfuls of the corn-avocado salsa.
Step 11 — 🧀🌿🍽️

Top with the remaining yogurt or crema, the rest of the cotija, toasted pepitas, extra cilantro, the remaining radishes, and lime wedges. Serve right away.

A final fox tip

For a vegetarian version, swap the chicken for thick slabs of roasted panela, halloumi, or extra-firm tofu and use vegetable stock. If you want more heat, leave the jalapeño seeds in or add a pinch of chile de árbol to the marinade. Kids can help strip herbs, shake the pepitas in the skillet, and arrange the colorful toppings for the final photo-worthy plating.