Too hot to turn on the oven? This Honey Lime Chicken Bowl is for you.
It is fresh, bright, and perfect for a warm summer evening. You get high-protein chicken and creamy avocado in every bite. It feels light but keeps you full all night.
Why This Recipe Is a Winner
This dish is perfect for busy summer weeknights when time is short. You only need 35 minutes to get dinner on the table. It uses simple ingredients you likely already have in your pantry.
The balance of sweet honey and zesty lime is a total crowd-pleaser. Your family will love the tender, glazed chicken over fluffy rice. It is a nutritious meal that feels like a treat.
Simple Cooking Method
Making this bowl is incredibly straightforward and stress-free. You simply cook the rice while you sear the chicken. The homemade glaze comes together in just one small bowl. Even beginner cooks will find this process easy to follow.
Simple Ingredients
Everything here is fresh and easy to find at your local store.
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup honey
- 1/4 cup fresh lime juice
- 1 tablespoon lime zest
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups long-grain white rice
- 4 cups water
- 2 large avocados, pitted and sliced
- 1/4 cup fresh cilantro, chopped
Step-by-Step Directions
- In a medium saucepan, combine rice and water.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 15-18 minutes until water is absorbed.
- Whisk honey, lime juice, zest, garlic, salt, and pepper together.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and sear for 8-10 minutes until fully cooked.
- Reduce heat and pour the marinade over the chicken.
- Toss to coat and simmer until the sauce thickens into a glaze.
- Divide rice into bowls and top with chicken and avocado.
- Garnish with fresh cilantro and serve immediately.
Best Ways to Enjoy It
Serve this bowl warm on your patio for a relaxing summer dinner. Pair it with a cold glass of sparkling lime water. You can also pack these into containers for easy weekday lunches. The fresh cilantro adds a beautiful pop of color and flavor.
How to Store Leftovers
Store the chicken and rice in an airtight container for 4 days. Keep the avocado separate and slice it just before eating. This prevents the avocado from turning brown in the fridge. Reheat the chicken and rice in the microwave for 2 minutes. Add a splash of water to keep the rice fluffy.
Tips for Best Results
- Do not skip the fresh lime zest for maximum flavor.
- Pat the chicken dry before searing to get a golden crust.
- Use a large skillet so the chicken cubes do not crowd.
- Whisk the marinade well to ensure the honey is fully dissolved.
- Add the avocado right before serving for the freshest texture.
- Use long-grain rice for the fluffiest base possible.
Ways to Switch It Up
- Swap white rice for quinoa for an extra protein boost.
- Add a pinch of red pepper flakes for a spicy kick.
- Try using shrimp instead of chicken for a faster cook time.
- Mix in some black beans for added fiber and texture.
Common Questions
Can I use chicken thighs instead?
Yes, chicken thighs work beautifully in this recipe. They stay very juicy and soak up the glaze well. Just ensure they reach an internal temperature of 165°F.
How do I keep the avocado fresh?
Squeeze a little extra lime juice over the avocado slices. This helps slow down the browning process. It also adds another layer of bright citrus flavor.
I hope this bright and fresh bowl becomes a staple in your home. It is the perfect way to enjoy a healthy, high-protein meal without any stress. Happy cooking!
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup hone y
- 1/4 cup fresh lime juice
- 1 tablespoon lime zest
- 3 cloves garlic , minced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups long -grain white rice
- 4 cups wate r
- 2 large avocados , pitted and sliced
- 1/4 cup fresh cilantro, chopped
Instructions
- In a medium saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed.
- While rice cooks, whisk together honey, lime juice, lime zest, minced garlic, salt, and pepper in a small bowl to create the marinade.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken cubes to the skillet and sear for 8-10 minutes, turning occasionally until internal temperature reaches 165°F (74°C).
- Reduce skillet heat to medium-low and pour the honey-lime marinade over the chicken.
- Toss the chicken to coat and simmer for 3-5 minutes until the sauce thickens into a glaze.
- Divide the cooked rice into four bowls.
- Top each bowl with the glazed chicken, fresh avocado slices, and a garnish of chopped cilantro.
