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Fresh Honey Lime Chicken & Avocado Rice Bowl

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A vibrant bowl combining marinated chicken, creamy avocados, and hearty rice, all topped with fresh vegetables and a honey lime drizzle.

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
  • 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
  • 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. Pat the chicken dry and place it in a shallow dish. Pour marinade over the chicken, turn to coat, and refrigerate for at least 30 minutes.
  2. Cook the Rice: Rinse the rice under cold water until clear. In a saucepan, add rice, water or broth, olive oil or butter, and salt. Bring to boil, reduce heat, cover, and simmer for 12–15 minutes until liquid is absorbed. Let sit covered for 5–10 minutes.
  3. Prepare the Avocado Mix: In a small bowl, gently combine avocados, lime juice, red onion, and cilantro. Season with salt and black pepper to taste.
  4. Prep the Toppings: Sauté corn if frozen, rinse and drain black beans, halve cherry tomatoes, chop extra red onion and cilantro, crumble cheese if using, slice jalapeño and cut limes into wedges.
  5. Cook the Honey Lime Chicken: Remove chicken from marinade. Heat a skillet over medium-high heat and cook chicken for 5–7 minutes per side until cooked through. Let rest, then slice.
  6. Make the Honey Lime Drizzle: Whisk together honey, lime juice, olive oil, and a pinch of salt until smooth.
  7. Assemble the Bowls: Divide rice among bowls, top with sliced chicken, avocado mix, corn, black beans, and tomatoes. Drizzle with honey lime sauce and garnish.
  8. Serve immediately while warm, with extra lime for squeezing.

Notes

For maximum flavor, marinate chicken up to 6 hours. You can customize toppings based on preference.

Nutrition

Find it online: https://lunarecipez.com/honey-lime-chicken-avocado-rice-bowl-2/

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