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Fresh Honey Lime Chicken & Avocado Rice Bowl

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A refreshing and nutritious chicken and avocado rice bowl, marinated in a sweet honey-lime sauce and served with vibrant toppings.

Ingredients

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  • 1 ½ lbs (680 g) boneless, skinless chicken breasts (about 3–4 small 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, for a mild kick)
  • 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
  • Freshly ground black pepper, to taste
  • 1 cup corn kernels (fresh, frozen, or canned and drained)
  • 1 cup canned black beans, drained and rinsed
  • 1 cup cherry or grape tomatoes, halved
  • ¼ cup finely chopped red onion (extra, for topping)
  • 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, for heat)
  • 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 (if using), salt, and black pepper. Pat the chicken dry and place it in a shallow dish or zip-top bag. Pour the marinade over the chicken and refrigerate for at least 30 minutes.
  2. Cook the Rice: Rinse the rice under cold water. In a medium saucepan, add the rice, water or broth, olive oil or butter, and salt. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes. Remove from heat and 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. Toss gently to avoid mashing the avocado.
  4. Prep the Toppings: Sauté or microwave corn, rinse black beans, halve cherry tomatoes, and chop extra red onion and cilantro. Prepare jalapeño and lime wedges.
  5. Cook the Honey Lime Chicken: Remove chicken from marinade and discard marinade. Heat a skillet or grill pan over medium-high heat. Cook chicken for 5–7 minutes per side until cooked through. Let rest for 5–10 minutes before slicing.
  6. Make the Honey Lime Drizzle (Optional): Whisk honey, lime juice, olive oil, and salt together until smooth.
  7. Assemble the Bowls: Divide rice among bowls. Top with sliced chicken, avocado mix, corn, black beans, and tomatoes. Add toppings and drizzle with honey lime drizzle.
  8. Serve immediately with lime wedges on the side.

Notes

Marinate chicken for longer for extra flavor. Rinse rice to prevent clumping and ensure fluffiness.

Nutrition

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

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