It is 6pm and you are tired. Dinner needs to happen fast. You want something fresh and healthy for your family right now.
This honey lime chicken rice bowl is your new secret weapon. It is bright, tangy, and ready in just 30 minutes. The golden glaze will make everyone ask for seconds tonight.
Why This Recipe Is a Winner
This dish is perfect for those busy summer weeknights. It combines sweet honey with zesty lime for a flavor explosion. You get protein, healthy fats, and fluffy grains in one single bowl.
It is also a meal prep dream for your busy week. The chicken stays juicy and the rice absorbs all that lovely sauce. Your future self will thank you for these delicious lunches.
Simple Method
Making this meal is incredibly simple and stress-free. You just whisk a quick marinade and let the chicken soak. While the rice simmers, you sear the chicken to golden perfection.
Even if you are a beginner, you can master this. The sauce thickens naturally in the pan. You will feel like a pro chef in your own kitchen.
Simple Ingredients
Most of these items are likely already in your pantry. We use fresh summer produce like lime and avocado to keep things bright.
- 1.5 lbs boneless skinless chicken breasts, cubed
- 3 tbsp clover honey
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 tsp kosher salt
- 0.5 tsp cracked black pepper
- 1.5 cups jasmine rice, dry
- 3 cups chicken broth
- 2 large ripe avocados, sliced
- 0.25 cup fresh cilantro, chopped
Step-by-Step
- In a medium bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, salt, and pepper to create the marinade.
- Place cubed chicken into the marinade and stir to coat; let sit for at least 15 minutes.
- In a medium saucepan, combine jasmine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes.
- Heat a large non-stick skillet over medium-high heat.
- Add the chicken and all the marinade to the skillet. Cook for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through (internal temperature 165°F) and the sauce has reduced to a thick glaze.
- Fluff the rice with a fork and divide equally among four bowls.
- Top each rice portion with the honey lime chicken and sliced avocado.
- Garnish with fresh chopped cilantro and an extra squeeze of lime if desired.
Best Ways to Enjoy It
Serve these bowls warm while the chicken is still glistening with glaze. I love adding a side of black beans for extra fiber. A simple cucumber salad adds a nice crunch to the meal.
Set the table and enjoy a fresh family dinner outside. This meal feels light but keeps everyone full and happy. It is the ultimate refreshing summer evening dinner.
Keep It Fresh
Store your leftovers in airtight containers for up to four days. Keep the avocado separate until you are ready to eat. Squeeze a little lime juice over the avocado to prevent browning.
Reheat the chicken and rice in the microwave for two minutes. Add the fresh toppings just before serving for the best texture. This recipe is not recommended for the freezer.
Recipe Tips
- Don’t skip the lime zest because it holds all the bright citrus oils.
- Avoid overcrowding the pan so the chicken sears rather than steams.
- Use chicken broth instead of water for the most flavorful rice.
- Wait to slice your avocado until the very last second.
- Double the sauce if you like your rice extra saucy.
- Let the chicken marinate longer for a deeper flavor profile.
- Add a pinch of red pepper flakes for a spicy kick.
Ways to Switch It Up
- Swap the jasmine rice for quinoa for a nutty flavor.
- Use honey and soy sauce for an Asian-inspired twist.
- Try chicken thighs if you prefer extra juicy meat.
- In summer, add grilled corn for a sweet charred crunch.
Quick Answers
Can I make this ahead of time?
Yes, this is an excellent choice for meal prep. Just store the avocado separately so it stays green and fresh. The chicken and rice reheat beautifully during the week.
How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F. The sauce will also become thick and sticky. It should coat the chicken pieces completely.
Is this recipe kid-approved?
Absolutely, kids love the mild sweetness of the honey glaze. You can serve the components separately if your child prefers deconstructed meals. It is a win for the whole family.
I hope this fresh and zesty bowl brings some sunshine to your dinner table. It is the perfect way to end a busy summer day. Give it a try and enjoy every bite!
— Lidia
Honey Lime Chicken Avocado Rice
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cubed
- 3 tbsp clover honey
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 2 tbsp extra virgin olive oil
- 3 cloves garlic , minced
- 1 tsp kosher salt
- 0.5 tsp cracked black pepper
- 1.5 cups jasmine rice, dry
- 3 cups chicken broth
- 2 large ripe avocados, sliced
- 0.25 cup fresh cilantro, chopped
Instructions
- In a medium bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, salt, and pepper to create the marinade.
- Place cubed chicken into the marinade and stir to coat; let sit for at least 15 minutes.
- In a medium saucepan, combine jasmine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes.
- Heat a large non-stick skillet over medium-high heat.
- Add the chicken and all the marinade to the skillet. Cook for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through (internal temperature 165°F) and the sauce has reduced to a thick glaze.
- Fluff the rice with a fork and divide equally among four bowls.
- Top each rice portion with the honey lime chicken and sliced avocado.
- Garnish with fresh chopped cilantro and an extra squeeze of lime if desired.
