Honey Lime Chicken & Rice Bowls Recipe
Delicious Honey Lime Chicken & Rice Bowls featuring tender marinated chicken thighs cooked to perfection and served over fluffy long-grain white rice, complemented by a flavorful mix of corn, black beans, creamy avocado, and fresh cilantro with a zesty honey lime dressing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Rice
- 2 cups long-grain white rice
- 4 cups water
- Salt to taste
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
Additional Ingredients
- 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
- Cook the Rice: In a medium pot, combine the 2 cups of rice with 4 cups of water and a pinch of salt. Bring it to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 18-20 minutes until the rice is tender and water is absorbed. Fluff the rice with a fork and set aside.
- Prep the Marinade: In a bowl, whisk together honey, fresh lime juice, soy sauce, lime zest, garlic powder, onion powder, salt, and black pepper until well combined to form the marinade.
- Marinate the Chicken: Place the chicken pieces in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, ensuring all pieces are evenly coated. Seal or cover and allow to marinate for at least 15 minutes, or longer if time permits to enhance the flavor.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Remove chicken from the marinade and let excess marinade drip off. Cook the chicken in the hot skillet for about 5-7 minutes per side, or until fully cooked through and nicely browned. Discard any remaining marinade in the bowl.
- Add Extras: To the same skillet, add the corn and black beans. Stir and cook for 3-4 minutes until heated through and slightly tender, blending the flavors.
- Slice the Chicken: Remove the cooked chicken from the skillet and slice it into thin strips or bite-sized pieces.
- Assemble the Bowls: Divide the cooked rice among serving bowls. Top with sliced chicken, the warm corn and black bean mixture, and diced avocado evenly across the bowls.
- Garnish and Serve: Drizzle the remaining unused marinade over each bowl for an extra burst of flavor. Garnish with freshly chopped cilantro and serve immediately with lime wedges on the side for squeezing.
Notes
- For extra flavor, marinate the chicken for up to 2 hours in the refrigerator.
- You can substitute white rice with brown rice or quinoa for a healthier option, adjusting cooking times accordingly.
- If using frozen corn, thaw before adding to the skillet to prevent excess moisture.
- Avoid cross-contamination by discarding leftover marinade or boiling it before drizzling over finished bowls.
- This recipe is easily customizable – add diced tomatoes or jalapeños for a spicy kick.
Keywords: Honey Lime Chicken, Rice Bowls, Chicken Thighs, Marinated Chicken, Healthy Dinner, Quick Chicken Recipe, One-Pan Meal, Mexican Inspired, Weeknight Dinner
