Honey Lime Chicken & Rice Bowls
These Honey Lime Chicken & Rice Bowls are quick to make and packed with flavor, featuring a honey-lime marinade that brings a glossy, caramelized finish to the chicken, complemented by beans, corn, and avocado for a complete meal.
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.
Notes
Store leftovers in an airtight container for up to 3–4 days, keeping avocado separate to avoid browning. For meal prep, pack ingredients separately and add fresh toppings just before serving.