Honey Lime Chicken & Rice Bowls: An Incredible Ultimate Recipe
I first made these Honey Lime Chicken & Rice Bowls on a hectic weeknight and they instantly became my go-to: bright lime, sticky-sweet honey, and a quick skillet finish that delivers big flavor without fuss. This recipe is ideal when you want a complete, colorful dinner that comes together fast and plays well with leftovers. If you like bold yet approachable bowls, this one balances sweet, savory, and fresh in every bite — and it’s easy to adapt for grill days or meal prep. For another easy weeknight chicken idea, I sometimes pair it with the flavors from this best chicken salad recipe to keep dinner interesting.
Why you’ll love this dish
This bowl is a crowd-pleaser because it hits several winning notes: quick to make, family-friendly, and flexible for whatever’s in your pantry. The honey and lime marinade gives chicken a glossy, slightly caramelized finish while the beans, corn, and avocado add texture and fiber — so one bowl truly feels like a full meal. It’s perfect for weeknights, potlucks, or meal-prep lunches.
“Bright, sticky, and easy — this bowl became our new Friday night favorite.” — a quick note from my family tasting panel
If you want a crunchy side or a little snack to serve alongside, try pairing with light, crispy bites such as these cheddar cheese crisps for a salty contrast.
Step-by-step overview
Before you start, here’s the flow so you know what to expect:
- Cook the rice first so it’s warm and ready.
- Whisk the honey-lime marinade; reserve half for drizzling later.
- Marinate the chicken briefly for flavor (15 minutes or up to a few hours).
- Pan-sear the chicken until browned and cooked through.
- Toss beans and corn into the skillet to warm and pick up flavor.
- Slice the chicken and assemble bowls with rice, chicken, beans/corn, and avocado.
- Finish with the reserved marinade, cilantro, and lime wedges.
For a slightly smoky finish on grill night, you can adapt the technique from grilled recipes like these grilled Thai chicken skewers.
What you’ll need
Key ingredients (serves about 4):
- 2 cups long-grain white rice
- 1 pound boneless, skinless chicken thighs or breasts
- 1/4 cup honey
- 1/4 cup fresh lime juice
- 2 tablespoons soy sauce
- 1 teaspoon lime zest
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 cup corn (fresh, frozen, or canned)
- 1 cup black beans, drained and rinsed
- 1 avocado, diced
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Notes and substitutions:
- Use chicken thighs for juicier meat; breasts are leaner and still great if not overcooked.
- Swap rice for brown rice or quinoa; if using brown rice, increase cook time and water (see Tips).
- For a gluten-free version, use tamari instead of soy sauce.
- Add a teaspoon of chili powder or a pinch of red pepper flakes for heat.
How to prepare it
- Rinse the rice under cold water. In a medium pot, combine 2 cups rice with 4 cups water. Bring to a boil. Reduce heat to low, cover, and simmer 18–20 minutes until tender. Fluff with a fork and keep warm.
- In a bowl, whisk together 1/4 cup honey, 1/4 cup fresh lime juice, 2 tablespoons soy sauce, 1 teaspoon lime zest, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste. Reserve half of the marinade in a small bowl for drizzling later.
- Place chicken in a resealable bag or shallow dish. Pour the other half of the marinade over the chicken and turn to coat. Marinate at least 15 minutes, or up to 4 hours in the fridge.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from the marinade, letting excess drip off. Cook 5–7 minutes per side, until the internal temperature reaches 165°F (74°C) and the chicken is nicely browned. Discard the used marinade.
- Add 1 cup corn and 1 cup black beans to the skillet. Stir and cook until heated through, about 3–4 minutes. Season to taste.
- Transfer the chicken to a cutting board and slice thinly.
- Build bowls: spoon rice into bowls, top with sliced chicken, the corn-and-bean mix, and diced avocado. Drizzle the reserved marinade over each bowl. Garnish with chopped cilantro and serve with lime wedges.
For another rice-bowl approach that layers bold sauce flavors, see this one-pan honey BBQ rice reference: one-pan honey BBQ chicken rice.
How to serve Honey Lime Chicken & Rice Bowls: An Incredible Ultimate Recipe
- Serve warm bowls with extra lime wedges so each diner can add brightness.
- Add crunchy texture with a handful of chopped toasted pepitas, crushed tortilla chips, or those cheddar crisps we mentioned earlier.
- Pair with a simple side salad (mixed greens, cucumber, and a lime vinaigrette) or a small slaw to add freshness.
- For drinks, a cold lager, light white wine, or sparkling water with lime complements the flavors.
Storage and reheating tips
- Fridge: Store leftovers in an airtight container for up to 3–4 days. Keep avocado separate if you want to avoid browning.
- Freezer: Freeze cooked chicken (without avocado) for up to 3 months. Defrost in the fridge overnight before reheating. Rice freezes well in portions too.
- Reheating: Warm in a skillet over medium heat until heated through, or microwave in 30-second bursts, stirring between intervals. If rice feels dry, add a splash of water before reheating.
- Food safety: Always cool leftovers promptly (within 2 hours) and reheat to 165°F (74°C) before serving.
Pro chef tips
- Pat chicken dry before searing for a better crust. Excess moisture steams the meat.
- Don’t overcrowd the pan; cook chicken in a single layer to get even browning.
- If you have more time, marinate the chicken for 30–60 minutes — the lime and honey will penetrate more deeply.
- Reserve some marinade before adding to chicken; never reuse marinade that’s been in contact with raw chicken unless you boil it first.
- For extra gloss and a slightly sticky finish, reduce remaining marinade in a small saucepan for 1–2 minutes before drizzling.
Creative twists
- Grilled version: Marinate and grill the chicken for smoky char. Serve with charred corn for extra depth.
- Vegetarian swap: Replace chicken with thickly sliced tofu or roasted cauliflower; pan-sear until crisp.
- Spicy honey-lime: Add 1 teaspoon chipotle powder or 1 finely chopped jalapeño to the marinade.
- Rice alternatives: Use cilantro-lime rice (mix in chopped cilantro and lime zest) or swap for brown rice/quinoa for more fiber.
Your questions answered
Q: How long does this take overall?
A: Active time is about 20–25 minutes (pan and assembly). With short marinating (15 minutes) expect ~40 minutes total. Marinating longer adds flavor but isn’t required.
Q: Can I use chicken breasts instead of thighs?
A: Yes. Use boneless breasts but watch cooking time closely to avoid drying. Aim for an internal temperature of 165°F (74°C).
Q: Is it safe to drizzle reserved marinade over the cooked chicken?
A: Only drizzle the portion you set aside before it touched raw chicken. Discard any marinade that was in contact with raw meat, or boil it for 1–2 minutes to make it safe.
Q: Can I meal-prep these bowls?
A: Yes. Pack rice, chicken, and beans/corn separately from avocado and cilantro. Add fresh avocado and drizzle sauce just before eating.
Conclusion
These Honey Lime Chicken & Rice Bowls are a fast, flavor-packed option for busy evenings or batch cooking — bright lime, sweet honey, and pantry-friendly ingredients make them easy to love. For a grilled interpretation that leans smoky, check out this Blackstone Honey Lime Chicken Bowls recipe. If you’re looking for other rice-bowl inspiration with herb-forward dressings, see this Grilled Chicken Rice Bowls with Cilantro Lime Dressing. Enjoy — and don’t be afraid to tweak toppings to suit your family’s taste.
Honey Lime Chicken & Rice Bowls
Ingredients
For the Rice
- 2 cups long-grain white rice Can swap for brown rice or quinoa, adjust cooking time accordingly.
- 4 cups water
For the Chicken Marinade
- 1 pound boneless, skinless chicken thighs or breasts Chicken thighs will yield juicier meat.
- 1/4 cup honey
- 1/4 cup fresh lime juice
- 2 tablespoons soy sauce Use tamari for a gluten-free version.
- 1 teaspoon lime zest
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and black pepper
- 1 tablespoon olive oil
For the Bowl Assembly
- 1 cup corn (fresh, frozen, or canned)
- 1 cup black beans, drained and rinsed
- 1 avocado, diced Add right before serving to prevent browning.
- 1/4 cup fresh cilantro, chopped For garnish.
- as needed lime wedges For serving.
Instructions
Preparation
- Rinse the rice under cold water. In a medium pot, combine the rice with 4 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 18–20 minutes until tender. Keep warm.
- In a bowl, whisk together honey, fresh lime juice, soy sauce, lime zest, garlic powder, onion powder, and salt and pepper to taste. Reserve half of the marinade for drizzling later.
- Place the chicken in a resealable bag or shallow dish and pour half of the marinade over the chicken. Marinate for at least 15 minutes, or up to 4 hours in the fridge.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Remove chicken from the marinade, letting excess drip off. Cook for 5–7 minutes per side until browned and cooked through (internal temperature should reach 165°F). Discard the used marinade.
- Add corn and black beans to the skillet, stirring and cooking until heated through, about 3–4 minutes. Season to taste.
Assembly
- Transfer chicken to a cutting board and slice thinly.
- Spoon rice into bowls, top with sliced chicken, corn-and-bean mix, and diced avocado. Drizzle with the reserved marinade and garnish with chopped cilantro. Serve with lime wedges.
