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Honey Lime Chicken & Rice Bowls Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://miarosetti.com/honey-lime-chicken-and-rice-bowls-recipe/