Honey Lime Chicken & Rice Bowls: An Incredible Ultimate Recipe
There’s something universally comforting about a bowl of warm, tender rice topped with juicy chicken, vibrant veggies, and a hint of sweetness and tang. This Honey Lime Chicken & Rice Bowl is a recipe that takes me back to summer evenings spent laughing with family, savoring every mouthful as it bursts with bright flavors. The combination of honey and lime creates a delightful symphony that dances on your palate, making it a go-to recipe for an easy weeknight dinner that feels downright festive. So grab your wooden spoon and let’s dive into this wonderful dish together! This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to make, perfect for busy weeknights.
- Bursting with flavor from the sweet honey-lime marinade.
- Family-friendly and perfect for meal prep—great for lunch!
- Versatile—customize with your favorite toppings.
- A fresh, colorful presentation makes it a crowd-pleaser.
Ingredients You’ll Need for Honey Lime Chicken & Rice Bowls: An Incredible Ultimate Recipe
- 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)
Let’s Make It Together
Follow these clear steps to create your Honey Lime Chicken & Rice Bowls effortlessly:
In a medium pot, combine 2 cups of rice with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender. Fluff with a fork when done.
In a bowl, whisk together honey, lime juice, soy sauce, lime zest, garlic powder, onion powder, salt, and pepper until it’s smooth and fragrant.
In a resealable bag or shallow dish, add the chicken pieces. Pour half of the marinade over the chicken, coating it well. Allow it to marinate for at least 15 minutes, or longer if possible for more flavor.
Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, then cook the chicken for about 5-7 minutes on each side or until it’s cooked through and beautifully browned. Discard the marinade.
Once the chicken is cooked, add the corn and black beans to the skillet. Stir and cook until heated through, about 3-4 minutes.
Remove the chicken from the skillet and slice it into thin pieces.
In serving bowls, add a generous scoop of rice. Top with the sliced chicken, the corn and black bean mixture, and diced avocado.
Drizzle the remaining marinade over each bowl to add an extra layer of flavor. Garnish with freshly chopped cilantro and serve with lime wedges on the side to squeeze over everything.
Fun Ways to Customize It
Zesty Lime Shrimp: Swap the chicken for shrimp marinated in the same honey-lime goodness. Quick-cook them on high heat for a delightful twist!
Creamy Avocado Dressing: Blend avocado with yogurt and lime juice for a creamy topping that adds richness to the dish.
Crispy Chickpeas: For a vegetarian option, replace the chicken with crispy roasted chickpeas for a satisfying crunch and protein boost!
Seasonal Vegetables: Use bell peppers, zucchini, or sweet potatoes instead of corn for a seasonal spin-packed with nutrients.
Chef Emma’s Helpful Tips
Make-Ahead Magic: Marinate the chicken the night before for deeper flavor; just remember to store it in the refrigerator!
Rice Perfection: Use a rice cooker for perfectly fluffy rice every time—this is especially helpful if you’re preparing a larger batch.
Slicing Tips: For tender chicken, let it rest before slicing to retain moisture; this keeps your bowl saucy and delicious!
Storage Suggestions: Store any leftovers in an airtight container in the fridge for up to 3 days for easy lunches or snacks.
Nutrition Information per Serving
- Serving Size: 1 Bowl
- Calories: 520
- Carbohydrates: 65g
- Sugar: 10g
- Fat: 16g
- Protein: 29g
- Sodium: 600mg
Frequently Asked Questions
Can I make this ahead? Yes! The chicken can be marinated beforehand, and the rice can be cooked and stored in the fridge for up to 4 days.
Can I use different ingredients? Absolutely! This recipe is versatile—feel free to swap in different proteins or add your favorite seasonal veggies.
How do I store leftovers? Store leftovers in an airtight container in the fridge. Reheat in the microwave or on the stove.
How long does it last? Leftovers are best enjoyed within 3 days but can be kept for up to 4 days if stored properly.
Wrapping It Up
Cozy, colorful, and bursting with flavor, these Honey Lime Chicken & Rice Bowls are more than just a meal; they embody warmth and simplicity that makes every bite feel like a hug. The combination of sweet honey and sharp lime brings a delightful zest to the dish, making it perfect for any day of the week. Save this Honey Lime Chicken & Rice Bowls recipe to your Pinterest board so it’s ready when you need a cozy treat!
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Honey Lime Chicken & Rice Bowls
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A comforting dish with juicy chicken, vibrant veggies, and a delightful honey-lime flavor that’s perfect for busy weeknights.
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
- Combine rice with 4 cups of water in a medium pot, bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until tender. Fluff with a fork.
- Whisk together honey, lime juice, soy sauce, lime zest, garlic powder, onion powder, salt, and pepper in a bowl until smooth.
- Marinate chicken pieces in half the marinade for at least 15 minutes.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes on each side until browned. Discard marinade.
- Add corn and black beans to the skillet; cook until heated through, about 3-4 minutes.
- Remove chicken, slice thinly, and assemble bowls with rice, sliced chicken, corn and black bean mixture, and diced avocado.
- Drizzle remaining marinade over bowls, garnish with cilantro, and serve with lime wedges.
Notes
Customize your bowl with different proteins or seasonal veggies. Marinate chicken overnight for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 10g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 29g
- Cholesterol: 85mg
Keywords: chicken, rice, honey lime, quick dinner, meal prep