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–+ servings
Honey Lime Chicken & Rice Bowls

Savor the Delight of Honey Lime Chicken & Rice Bowls

A delightful Honey Lime Chicken & Rice Bowl recipe combining tender chicken, fluffy rice, black beans, and vibrant veggies.
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Prep Time 20 minutes
Cook Time 30 minutes
Marination Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Long-Grain White Rice Swap with brown rice for a nuttier flavor.
For the Chicken
  • 1.5 pounds Boneless, Skinless Chicken Thighs/Breasts Thighs are juicier, while breasts provide a leaner option.
  • 1/4 cup Honey Pure honey works best, maple syrup for vegan.
  • 2 tablespoons Fresh Lime Juice Lemon juice can serve as a substitute.
  • 2 tablespoons Soy Sauce Opt for low-sodium to keep it healthier.
  • 1 teaspoon Lime Zest Consider omitting or replacing with lemon zest.
  • 1 teaspoon Garlic Powder Fresh minced garlic is an excellent substitute.
  • 1 teaspoon Onion Powder Fresh sautéed onions can bring a fresher taste.
  • to taste Salt Adjust according to your preference.
  • to taste Black Pepper Adjust according to your preference.
  • 2 tablespoons Olive Oil Avocado oil is a good alternative.
For the Extras
  • 1 cup Corn Can use fresh, frozen, or canned corn.
  • 1 cup Black Beans Kidney beans can be a substitute.
  • 1 medium Avocado Feel free to swap with cucumber or omit.
  • 1/4 cup Fresh Cilantro Parsley can be used if cilantro isn’t available.
  • as needed Lime Wedges Perfect for serving.

Equipment

  • Medium pot
  • skillet
  • Whisk
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. In a medium pot, combine the rice with water. Bring to a boil, reduce heat, cover, and simmer for 18-20 minutes.
  2. In a small bowl, whisk together honey, lime juice, soy sauce, lime zest, garlic powder, onion powder, salt, and pepper.
  3. Place the chicken in a bag or dish, pour half of the marinade over, and let marinate for at least 15 minutes.
  4. Heat olive oil in a skillet, add the chicken, cooking for 5-7 minutes per side until browned and cooked through.
  5. Add corn and black beans to the skillet and cook for 3-4 minutes until heated through.
  6. Remove chicken, slice into strips, and prepare for serving.
  7. In bowls, layer rice, followed by chicken, corn, and beans. Adjust layers as desired.
  8. Drizzle remaining marinade over bowls, garnish with avocado, cilantro, and serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 10gVitamin A: 300IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Allow the chicken to marinate longer for deeper flavor. Store leftovers in airtight containers.

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