Honey Lime Chicken & Rice Bowls Recipe
These Honey Lime Chicken & Rice Bowls combine tender, marinated chicken with a vibrant honey-lime sauce, served over fluffy long-grain white rice and topped with corn, black beans, creamy avocado, and fresh cilantro. This quick and flavorful dish perfectly balances sweet, tangy, and savory notes for a satisfying meal that’s easy to prepare any night of the week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Rice
- 2 cups long-grain white rice
- 4 cups water
Marinade & Chicken
- 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
Extras & Garnish
- 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
- Cook the Rice: In a medium pot, combine 2 cups of rice with 4 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is tender. Remove from heat and fluff the rice with a fork.
- Prep the Marinade: In a bowl, whisk together honey, fresh lime juice, soy sauce, lime zest, garlic powder, onion powder, salt, and black pepper until well combined.
- Marinate the Chicken: Place the chicken pieces into a resealable bag or shallow dish. Pour half of the prepared marinade over the chicken, ensuring all pieces are coated well. Marinate for at least 15 minutes, or up to several hours for deeper flavor.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Remove chicken from the marinade, allowing excess marinade to drip off. Cook chicken for about 5-7 minutes per side, or until browned and cooked through (internal temperature of 165°F). Discard leftover marinade.
- Add Extras: To the same skillet, add corn and black beans. Stir and cook for 3-4 minutes until heated through.
- Slice the Chicken: Remove cooked chicken from the skillet and let it rest for a few minutes before slicing into thin strips.
- Assemble the Bowls: Divide the cooked rice evenly among serving bowls. Top each bowl with sliced chicken, the warmed corn and black bean mixture, and diced avocado.
- Garnish and Serve: Drizzle the remaining unused marinade over the assembled bowls (optional for extra flavor). Garnish with freshly chopped cilantro and serve with lime wedges on the side for squeezing.
Notes
- You can marinate the chicken longer, up to 2 hours, for enhanced flavor.
- Substitute brown rice for a nuttier, higher-fiber option, increasing cooking time accordingly.
- Use chicken breasts or thighs depending on preference; thighs provide more juiciness.
- For a spicier kick, add a pinch of cayenne pepper or chili flakes to the marinade.
- Leftover bowls keep well in the refrigerator for up to 3 days.
Keywords: Honey Lime Chicken, Chicken Rice Bowls, Easy Chicken Dinner, Weeknight Meal, Honey Lime Marinade, Corn and Black Bean, Healthy Chicken Bowl
