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Honey Lime Chicken & Rice Bowls Recipe

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★★★★★

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.

Ingredients

Scale

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

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