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Fresh Honey Lime Chicken & Avocado Rice Bowl

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A vibrant bowl featuring marinated honey lime chicken, creamy avocado, and fluffy rice – all topped with fresh vegetables.

Ingredients

Scale
  • 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 until well combined. Pat the chicken dry and place it in a dish. Pour marinade over chicken, coat evenly, cover, and refrigerate for at least 30 minutes, preferably 1–2 hours.
  2. Cook the Rice: Rinse the rice until water runs clear. In a saucepan, combine rice, water or broth, olive oil or butter, and salt. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes until liquid is absorbed. Remove from heat, let sit for 5–10 minutes.
  3. Prepare the Avocado Mix: In a bowl, gently combine diced avocados, lime juice, red onion, and cilantro. Season with salt and pepper to taste. Set aside.
  4. Prep the Toppings: Sauté or boil corn if using fresh. Rinse black beans and set aside. Halve cherry tomatoes and chop extra red onion and cilantro. Crumble cheese and slice jalapeño if using.
  5. Cook the Honey Lime Chicken: Remove chicken from marinade, letting excess drip off. Discard marinade. Heat a skillet or grill over medium-high heat and cook chicken for 5–7 minutes per side until fully cooked. Let rest for a few minutes before slicing.
  6. Make the Honey Lime Drizzle: Whisk together honey, lime juice, olive oil, and salt until smooth.
  7. Assemble the Bowls: Divide rice among bowls. Add sliced chicken, avocado mix, corn, black beans, and tomatoes. Garnish with onion, cheese, cilantro, and drizzle with honey lime sauce.
  8. Serve: Serve immediately with lime wedges on the side.

Notes

For a vegetarian version, substitute chicken with grilled tofu or chickpeas. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://sugarmary.shop/fresh-honey-lime-chicken-avocado-rice-bowl/

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