Name: Fresh Honey Lime Chicken & Avocado Rice Bowl
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 ½ lbs (680 g) boneless, skinless chicken 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; ½ tsp chili powder (optional); 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; 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)

Description

A vibrant and nourishing bowl featuring tender honey lime chicken, creamy avocado, and colorful vegetables over fluffy rice.

Ingredients

Scale

1 ½ lbs (680 g) boneless, skinless chicken 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
½ tsp chili powder (optional)
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
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)

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Instructions

Marinate the Chicken: In a medium bowl, whisk together olive oil, lime juice, lime zest, honey, garlic, cumin, smoked paprika, chili powder (if using), salt, and pepper. Place chicken in a dish or zip-top bag, pour marinade over, and refrigerate for at least 30 minutes.
Cook the Rice: Rinse rice under cold water. 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. Let sit covered for another 5–10 minutes, then fluff with a fork.
Prepare the Avocado Mix: In a bowl, gently combine diced avocados, lime juice, red onion, and cilantro. Season with salt and pepper.
Prep the Toppings: Cook corn if needed; rinse black beans; halve tomatoes; and chop red onion and cilantro.
Cook the Honey Lime Chicken: Heat a skillet or grill pan over medium-high heat. Remove chicken from marinade and cook for 5–7 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C).
Assemble the Bowls: Divide warm rice among bowls, top with sliced chicken, avocado mix, corn, black beans, and tomatoes. Sprinkle with extra onion, cheese, and cilantro. Drizzle with optional honey lime drizzle and add jalapeño slices and lime wedges to serve.

Notes

Let the chicken rest before slicing to ensure juiciness. Marinate longer for enhanced flavor.

Nutrition

Serving Size: 1 bowl
Calories: 600
Sugar: 10g
Sodium: 800mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 12g
Protein: 40g
Cholesterol: 70mg