Description
Bright, juicy chicken glazed in a honey-lime marinade, served over fluffy rice with avocado, roasted corn, cherry tomatoes, and fresh cilantro for a quick, flavorful weeknight bowl.
Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken breasts
- 3 tablespoons honey
- 1/4 cup freshly squeezed lime juice
- 1 teaspoon lime zest
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 3 cups cooked rice (jasmine or basmati recommended)
- 1 avocado, sliced
- 1 cup corn kernels, roasted or grilled
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat a large skillet or grill pan over medium-high heat and lightly oil the surface.
- In a mixing bowl, whisk together honey, lime juice, lime zest, olive oil, minced garlic, soy sauce, salt, and pepper. Add chicken and coat thoroughly. Marinate at least 30 minutes if time allows.
- Prepare your cooking vessel by ensuring it is hot and lightly oiled to prevent sticking and to encourage caramelization.
- Reserve a small portion of the marinade for basting. Place the marinated chicken into the hot skillet or on the grill pan without overcrowding.
- Cook the chicken 5 to 7 minutes per side, basting occasionally with the reserved marinade, until the exterior is golden and the internal temperature reaches 165°F (74°C). Work in batches if needed to avoid steaming the chicken.
- Remove the chicken and let it rest for a few minutes, then slice thinly. While resting, warm the cooked rice and assemble bowls with rice, avocado slices, roasted corn, cherry tomatoes, and red onion.
- Finish each bowl by placing sliced chicken on top, sprinkling with chopped cilantro, and adding an extra squeeze of lime juice if desired. Serve immediately and enjoy.
Notes
- Marinate the chicken up to 24 hours ahead to deepen flavor.
- Warm the rice before assembling so flavors meld and textures remain pleasing.
- Use coconut aminos instead of soy sauce for a gluten-free option.
- To add heat, sprinkle with chili flakes or thinly sliced jalapeño.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 430
- Sugar: 18 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 90 mg
Keywords: Honey Lime Chicken Bowls, honey lime chicken, chicken bowls, quick weeknight dinner, rice bowls, citrus chicken