Introduction

Honey Lime Chicken & Rice Bowls combine tender, flavorful chicken with a vibrant honey-lime marinade served over fluffy rice. This dish is quick to prepare and perfect for a satisfying weeknight meal packed with fresh ingredients and bold flavors.

A white bowl filled with a base layer of white rice sprinkled with black pepper, topped with a middle layer of grilled and sliced chicken breast that is golden-brown with char marks, garnished with small green cilantro leaves. On one side, thin slices of bright yellow grilled bell peppers with black grill marks form a neat row, while next to them, fresh lime wedges and a whole lime sit beside the chicken. On the opposite side, thin slices of light pink tomato with visible black pepper flakes are arranged, and below the chicken, thin, lightly charred slices of yellow plantains are neatly placed. The bowl is set on a white marbled surface with a wooden fork and spoon above it and a small glass jar of orange sauce to the right. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Cook the rice by combining 2 cups of rice with 4 cups of water in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender. Fluff with a fork and set aside.
Step 2: In a bowl, whisk together honey, lime juice, soy sauce, lime zest, garlic powder, onion powder, salt, and black pepper to make the marinade.
Step 3: Place the chicken in a resealable bag or shallow dish and pour half of the marinade over it. Coat well and marinate for at least 15 minutes, or longer if time allows.
Step 4: Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade, allowing excess to drip off, and cook for 5-7 minutes on each side until cooked through and browned. Discard the used marinade.
Step 5: Add corn and black beans to the skillet with the chicken. Stir and cook for 3-4 minutes until heated through.
Step 6: Remove chicken from the skillet and slice it into thin pieces.
Step 7: In serving bowls, place a scoop of rice, then top with the sliced chicken, corn, black bean mixture, and diced avocado.
Step 8: Drizzle the remaining marinade over each bowl, garnish with chopped cilantro, and serve with lime wedges on the side.

Tips & Variations

Use chicken breasts for a leaner option or thighs for more juiciness and flavor.
Swap black beans for pinto or kidney beans if preferred.
Add a pinch of chili flakes or cayenne pepper to the marinade for a spicy kick.
For a low-carb version, serve the chicken and toppings over cauliflower rice instead of white rice.
Fresh corn provides the best flavor, but frozen or canned corn works well as a convenient alternative.

Storage

Store leftover chicken, rice, and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice in a skillet or microwave until warmed through. Add fresh avocado and cilantro just before serving to maintain their texture and flavor.

How to Serve

A white bowl contains a layered dish starting with a base of white rice mixed with black beans, placed on the left side. On top of the rice and beans sits a bright green lime wedge. To the right, there are three slices of grilled chicken breast with distinct dark grill marks, golden brown skin, and a slightly charred texture sprinkled with chopped green herbs. Above the chicken are three avocado slices arranged in a fan shape with a smooth, light green flesh. Two slices of fresh jalapeño pepper with bright green color and visible seeds rest on the avocado and near the chicken. Behind the avocado is a mix of shredded cabbage with pale green and purple strands, also topped with small green herb pieces. A silver fork rests on the rice and beans edge of the bowl. In the background, there is a small clear glass bowl filled with chopped green herbs on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, brown rice can be used but will require a longer cooking time and more water. Adjust cooking instructions accordingly.

Is it possible to prepare this recipe ahead of time?

Absolutely. You can marinate the chicken and cook the rice in advance. Store them separately and assemble the bowls just before serving for the best taste and texture.