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Fresh Honey Lime Chicken & Avocado Rice Bowl

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A vibrant and simple dish combining honey lime chicken, creamy avocado, and colorful toppings, perfect for summer gatherings.

Ingredients

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  • 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice (about 1 lime)
  • 1 tbsp lime zest (from about 1–2 limes)
  • 3 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • ½ tsp smoked paprika (or regular paprika)
  • ½ tsp chili powder (optional)
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 1 ½ cups uncooked jasmine or basmati rice
  • 3 cups water or low-sodium chicken broth
  • 1 tbsp olive oil or butter
  • ½ tsp salt
  • 2 ripe avocados, diced
  • 2 tbsp fresh lime juice
  • 2 tbsp finely chopped red onion
  • 2 tbsp chopped fresh cilantro
  • ¼ tsp salt
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup canned black beans, drained and rinsed
  • 1 cup cherry or grape tomatoes, halved
  • ¼ cup finely chopped red onion (extra)
  • ¼–½ cup crumbled queso fresco or feta cheese (optional)
  • ¼ cup chopped fresh cilantro
  • Lime wedges, for serving
  • ½ small jalapeño, thinly sliced (optional)
  • 2 tbsp honey (for drizzle)
  • 2 tbsp fresh lime juice (for drizzle)
  • 1 tbsp olive oil (for drizzle)
  • Small pinch of salt (for drizzle)

Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together olive oil, lime juice, lime zest, honey, minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Pat chicken dry and place it in a shallow dish or bag. Pour marinade over chicken and refrigerate for at least 30 minutes.
  2. Cook the Rice: Rinse rice under cold water. In a saucepan, add rice, water or broth, olive oil or butter, and salt. Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes until tender. Let sit covered for 5–10 minutes.
  3. Prepare the Avocado Mix: In a small bowl, combine diced avocados, lime juice, red onion, and cilantro. Season with salt and black pepper to taste. Toss gently to avoid mashing the avocado.
  4. Prep the Toppings: Sauté frozen corn for 3–4 minutes or microwave until warm. Rinse black beans and set aside. Halve cherry tomatoes and chop extra onion and cilantro.
  5. Cook the Honey Lime Chicken: Heat a skillet or grill pan over medium-high heat. Add chicken and cook for 5–7 minutes per side until cooked through. Let rest for 5–10 minutes before slicing.
  6. Make the Honey Lime Drizzle: Whisk together honey, lime juice, olive oil, and a pinch of salt until smooth.
  7. Assemble the Bowls: Divide rice among bowls. Top with sliced chicken, avocado mix, corn, beans, and tomatoes. Sprinkle with onion, cheese, and cilantro. Drizzle with honey lime dressing and garnish with jalapeño and lime wedges.
  8. Serve Immediately: Enjoy while warm, allowing each person to customize their bowl with lime juice and extra toppings.

Notes

Marinate the chicken for maximum flavor. Serve with a light salad or grilled vegetables.

Nutrition

Find it online: https://pinrecipezbylinaa.com/honey-lime-chicken-avocado-rice-bowl/

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