Honey Lime Chicken & Rice Bowls Recipe

Introduction

These Honey Lime Chicken & Rice Bowls deliver a perfect balance of sweet, tangy, and savory flavors. With tender marinated chicken, fluffy rice, and fresh toppings, this recipe is both satisfying and easy to prepare. It’s ideal for a quick weeknight dinner or meal prep.

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

1. Step 1: In a medium pot, combine the rice with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender. Fluff with a fork.
2. Step 2: In a bowl, whisk together the honey, lime juice, soy sauce, lime zest, garlic powder, onion powder, salt, and pepper to make the marinade.
3. Step 3: Place the chicken in a resealable bag or shallow dish. Pour half of the marinade over the chicken, coating it well. Let it marinate for at least 15 minutes, or longer for more flavor.
4. Step 4: Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off. Cook for 5-7 minutes per side until cooked through and browned. Discard the marinade.
5. Step 5: Add the corn and black beans to the skillet with the chicken juices. Stir and cook for 3-4 minutes until heated through.
6. Step 6: Remove the chicken from the skillet and slice it into thin pieces.
7. Step 7: To assemble, divide the cooked rice into bowls. Top with sliced chicken, the corn and black bean mixture, and diced avocado.
8. 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 zest, add a pinch of chili flakes to the marinade for a mild kick.
• Swap chicken thighs for breasts if you prefer leaner meat, adjusting cooking time as needed.
• Use brown rice or cauliflower rice to make the dish healthier or lower-carb.
• Fresh corn adds a nice crunch and sweetness, but frozen or canned work perfectly well.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in a skillet or microwave until warmed through. Add fresh avocado and cilantro just before serving to keep them vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well; just be careful not to overcook them to keep the meat tender and juicy.

Is it okay to marinate the chicken overnight?

Absolutely. Marinating overnight will deepen the flavors and make the chicken even more delicious.

Honey Lime Chicken & Rice Bowls Recipe

Print Recipe

★★★★★

5 from 119 reviews

Delicious Honey Lime Chicken & Rice Bowls made with tender marinated chicken, fluffy white rice, corn, black beans, and fresh avocado, topped with a tangy honey lime sauce and garnished with cilantro. A flavorful, vibrant bowl meal perfect for a quick and satisfying dinner.

• Author: Mia
• 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 1x2x3x

Main Ingredients

• 2 cups long-grain white rice
• 1 pound boneless, skinless chicken thighs or breasts
• 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)

Marinade

• 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

Other

• 1 tablespoon olive oil

Instructions

1. Cook the Rice: In a medium pot, combine 2 cups of rice with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes, or until rice is tender. Fluff with a fork when done to keep the rice light and airy.
2. Prep the Marinade: In a small bowl, whisk together honey, fresh lime juice, soy sauce, lime zest, garlic powder, onion powder, salt, and black pepper until well combined to create a flavorful marinade.
3. Marinate the Chicken: Place the chicken pieces in a resealable bag or shallow dish. Pour half of the marinade over the chicken, making sure each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 15 minutes to allow the flavors to infuse.
4. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off to prevent burning. Cook chicken for about 5-7 minutes on each side, or until fully cooked and nicely browned. Discard the used marinade.
5. Add Extras: Add the corn and black beans directly to the skillet with the cooked chicken. Stir and cook for an additional 3-4 minutes until the extras are heated through and lightly combined with the chicken flavors.
6. Slice the Chicken: Transfer the chicken to a cutting board and slice into thin pieces for easy eating and presentation.
7. Assemble the Bowls: Place a serving scoop of cooked rice into individual bowls. Top each with sliced chicken, the corn and black bean mixture, and diced avocado for creaminess.
8. Garnish and Serve: Drizzle the remaining marinade over each bowl to add extra tang and sweetness. Garnish with freshly chopped cilantro and serve with lime wedges on the side for added brightness.

Notes

• For juicier chicken, marinate for up to 2 hours if time allows.
• Use chicken thighs for a more flavorful and tender texture; breasts work well for a leaner option.
• You can substitute white rice with brown rice or quinoa for a nuttier flavor and added fiber.
• Frozen corn can be used directly; just thaw or cook slightly before adding to the skillet.
• Adjust the soy sauce quantity to reduce sodium if desired.
• This recipe is easily doubled for meal prep or larger gatherings.
• Serve with extra lime wedges for guests to add more citrusy zing if preferred.

Keywords: Honey Lime Chicken, Chicken and Rice Bowls, Easy Dinner Recipe, One-Pan Chicken, Healthy Chicken Bowls, Quick Chicken Honey Lime