Honey Lime Chicken & Rice Bowls Recipe

Introduction

Honey Lime Chicken & Rice Bowls offer a vibrant mix of sweet and tangy flavors paired with wholesome ingredients. This easy recipe is perfect for a satisfying weeknight dinner or meal prep that feels fresh and delicious.

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 and set aside.
2. Step 2: In a bowl, whisk together honey, lime juice, soy sauce, lime zest, garlic powder, onion powder, salt, and black pepper to prepare the marinade.
3. Step 3: Place the chicken in a resealable bag or shallow dish, pour half of the marinade over it, and coat well. Let it marinate for at least 15 minutes, or longer if time allows.
4. Step 4: Heat olive oil in a large skillet over medium-high heat. Remove chicken from the marinade, letting excess drip off. Cook chicken for 5-7 minutes per side until cooked through and browned. Discard the used marinade.
5. Step 5: Add corn and black beans to the skillet with the chicken. Stir and cook for 3-4 minutes until heated through.
6. Step 6: Remove chicken from the skillet and slice into thin pieces.
7. Step 7: To assemble, place a scoop of rice in each bowl. Top with sliced chicken, the corn and black bean mixture, and diced avocado.
8. Step 8: Drizzle the remaining marinade over the bowls, garnish with chopped cilantro, and serve with lime wedges on the side.

Tips & Variations

• For extra flavor, marinate the chicken overnight in the refrigerator.
• Swap black beans for pinto beans or add sautéed bell peppers for added color.
• Use brown rice or quinoa for a whole grain alternative.
• Add a sprinkle of chili flakes or hot sauce if you like a bit of heat.
• Fresh corn works beautifully when in season, but canned and frozen are great convenient options.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop to keep the chicken moist. Add fresh avocado and cilantro after reheating to maintain their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, both boneless chicken thighs and breasts work well for this recipe. Thighs tend to stay juicier, while breasts are leaner.

Is it necessary to marinate the chicken?

Marinating infuses flavor and helps tenderize the chicken, but if short on time, you can skip it and cook the chicken with the seasoning for a simpler version.

Honey Lime Chicken & Rice Bowls Recipe

Print Recipe

★★★★★

4.7 from 103 reviews

Honey Lime Chicken & Rice Bowls combine tender marinated chicken thighs with flavorful rice, black beans, corn, and creamy avocado, all dressed in a tangy honey-lime sauce. This vibrant, easy-to-make dish is perfect for a wholesome weeknight dinner packed with fresh and comforting flavors.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Rice

• 2 cups long-grain white rice
• 4 cups water
• Salt to taste (optional)

Chicken and Marinade

• 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

Add-ons and Garnishes

• 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. Cook the Rice: In a medium pot, combine 2 cups of long-grain white rice with 4 cups of water. Bring it to a boil, then reduce heat to low, cover the pot, and simmer for 18 to 20 minutes until the rice is tender. Remove from heat and fluff the rice with a fork to separate the grains.
2. Prepare the Marinade: In a bowl, whisk together 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 to create the tangy marinade base.
3. Marinate the Chicken: Place the chicken thighs or breasts into a resealable plastic bag or shallow dish. Pour half of the prepared marinade over the chicken, making sure to coat all pieces well. Seal the bag or cover and refrigerate for at least 15 minutes to allow the flavors to infuse. Longer marination will deepen the flavor.
4. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess drip off, and discard the used marinade. Cook the chicken pieces for about 5 to 7 minutes on each side until they are cooked through, browned, and have reached an internal temperature of 165°F (74°C).
5. Add Corn and Beans: After the chicken is cooked, add 1 cup corn and 1 cup black beans to the skillet. Stir to combine and cook for an additional 3 to 4 minutes until the mixture is heated through and flavors meld.
6. Slice the Chicken: Remove the cooked chicken from the skillet and slice it into thin strips or bite-sized pieces for easy serving in bowls.
7. Assemble the Bowls: Place a generous scoop of fluffy cooked rice into serving bowls. Top each bowl with sliced chicken, the warmed corn and black bean mixture, and diced avocado for creaminess.
8. Garnish and Serve: Drizzle the remaining half of the honey-lime marinade over each assembled bowl to add a bright, zesty finish. Garnish with freshly chopped cilantro and serve each bowl with lime wedges on the side for an extra burst of citrus flavor.

Notes

• For best flavor, marinate the chicken for at least 30 minutes to an hour if time allows.
• Use brown rice for a heartier, fiber-rich option; adjust cooking time accordingly.
• You can substitute chicken breasts with thighs for juicier meat or vice versa for leaner protein.
• Add a pinch of chili flakes or cayenne pepper to the marinade for a spicy kick.
• This dish can be prepared gluten free by using gluten free soy sauce or tamari.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.

Keywords: Honey lime chicken, rice bowls, quick chicken recipe, easy dinner, chicken and rice, flavorful chicken, healthy bowls