Honey Lime Chicken & Rice Bowls
These Honey Lime Chicken & Rice Bowls are bursting with fresh flavors and are perfect for busy weeknights. Enjoy a balanced meal with customizable toppings.
Ingredients
For the Rice
- 2 cups long-grain white rice
For the 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
For the Toppings
- 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
Cooking 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.
Marinating Chicken
- In a bowl, whisk together honey, lime juice, soy sauce, lime zest, garlic powder, onion powder, salt, and pepper.
- In a resealable bag or shallow dish, add chicken pieces. Pour half of the marinade over the chicken, coating it well. Allow it to marinate for at least 15 minutes or longer if possible.
Cooking Chicken and Assembly
- Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, allowing excess marinade to drip off. Cook the chicken for about 5-7 minutes on each side or until cooked through and browned. Discard the marinade.
- Once the chicken is cooked, add corn and black beans to the skillet. Stir and cook until heated through, approximately 3-4 minutes.
- Remove the chicken from the skillet and slice it into thin pieces.
- In serving bowls, add a scoop of rice. Top with the cooked chicken, corn, black bean mixture, and diced avocado.
- Drizzle the remaining marinade over each bowl. Garnish with chopped cilantro and serve with lime wedges on the side.
Notes
For juicy chicken, don’t skip the marinade time. Add more veggies like bell peppers or zucchini for extra color and nutrition. If you’re short on time, use pre-cooked rice. You can adjust the honey based on how sweet you like your marinade. Leftovers are great for lunch the next day!