Introduction

Honey Lime Chicken & Rice Bowls are a perfect blend of sweet and tangy flavors combined with wholesome ingredients. This dish comes together quickly and offers a satisfying meal that’s colorful, nutritious, and full of vibrant tastes.

A bowl with white rice covering the base, topped with grilled chicken sliced into thick pieces with a slightly charred, dark brown texture. On one side, there are grilled yellow bell pepper slices with dark grill marks, and on another side, thinly sliced fresh red tomatoes sprinkled with green herbs. Next to the chicken, a peeled lime and several lime slices add a fresh green touch. On the opposite side, soft yellow plantain slices with a golden brown sear are arranged neatly. A few green herb leaves are scattered on top. The bowl is placed on a white marbled surface with a wooden bowl and jar with salsa in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

Instructions

Step 1: Cook the rice by combining 2 cups of rice with 4 cups of water in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender. Fluff with a fork and set aside.
Step 2: Prepare the marinade by whisking together honey, lime juice, soy sauce, lime zest, garlic powder, onion powder, salt, and black pepper in a bowl.
Step 3: Add the chicken to a resealable bag or shallow dish and pour half of the marinade over it, making sure the chicken is well coated. Marinate for at least 15 minutes or longer if time allows.
Step 4: Heat olive oil in a large skillet over medium-high heat. Remove chicken from the marinade, letting excess drip off, and cook for 5-7 minutes on each side until cooked through and nicely browned. Discard the used marinade.
Step 5: Add corn and black beans to the skillet with the cooked chicken. Stir and cook for 3-4 minutes until heated through.
Step 6: Remove the chicken from the skillet and slice it thinly.
Step 7: Assemble the bowls by adding a scoop of rice, then topping with sliced chicken, the corn and black bean mixture, and diced avocado.
Step 8: Drizzle the remaining marinade over each bowl, garnish with chopped cilantro, and serve with lime wedges on the side.

Tips & Variations

For extra flavor, marinate the chicken for several hours or overnight in the refrigerator.
Substitute brown rice or quinoa for a healthier grain option.
Add a sprinkle of chili flakes or a dash of hot sauce for some heat.
Use fresh corn when in season for the best sweetness and texture.

Storage

Store leftover chicken, rice, and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to keep the rice moist. For best freshness, add avocado just before serving.

How to Serve

The dish is presented in a white round bowl filled with a base layer of fluffy white rice. On top of the rice, there is a central layer of grilled chicken breast, sliced into several pieces, with a nicely charred, golden-brown surface. To the left of the chicken, there are bright yellow grilled bell pepper strips adding a soft texture and color contrast. Scattered around the chicken and over the rice are small dark black beans and chopped green jalapeño slices, giving some spice and visual interest. On the right side, there are halved shiny red cherry tomatoes placed over a dollop of smooth white sour cream, which is also seen peeking from beneath the chicken. At the bottom right, three fresh green avocado slices with a creamy look are placed, contributing fresh color and softness. The dish is garnished with chopped cilantro on top, enhancing the fresh and colorful look. The bowl sits on a white marbled surface, and a bottle of beer is partially visible to the upper right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts work well in this recipe. Keep in mind they may cook a bit faster and can dry out if overcooked, so watch cooking times carefully.

Is it necessary to discard the marinade after cooking the chicken?

Yes, the marinade that raw chicken sits in should be discarded to avoid any risk of foodborne illness. Use only the fresh marinade reserved for drizzling over the bowls before serving.