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Sweet and Tangy Honey Lime Chicken and Rice Bowls You Need to Try - Featured Image

Sweet and Tangy Honey Lime Chicken and Rice Bowls You Need to Try

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Learn how to make delicious Honey Lime Chicken and Rice Bowls. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1 ½ pounds boneless, skinless chicken thighs (or breasts for a leaner option)
  • 3 tablespoons honey (use maple syrup as a substitution if preferred)
  • 2 tablespoons freshly squeezed lime juice (about 2 limes)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder (optional for a bit of heat)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil, divided
  • 2 cups cooked jasmine or basmati rice
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded red cabbage (for crunch and color)
  • ½ cup fresh cilantro, roughly chopped
  • 1 ripe avocado, sliced
  • Optional toppings: sliced green onions, lime wedges, and a dollop of Greek yogurt or sour cream

My Nonna Rosa always said the secret to great food is fresh ingredients, and this recipe is no exception. If you’re short on fresh lime, a splash of bottled lime juice works in a pinch, and if you want to switch up the rice, try quinoa or cauliflower rice for a lighter twist. The flexibility here makes it a favorite in my household, especially when Olivia and Isabella want to experiment with adding different veggies or herbs.

Instructions

  1. In a medium bowl, whisk together honey, lime juice, minced garlic, cumin, smoked paprika, chili powder (if using), salt, and pepper. This marinade is where the magic begins, blending sweet and tangy with a hint of spice.
  2. Add the chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor. I often do this step in the morning or even the night before to let the flavors develop, just like my Nonna would with her slow-simmered sauces.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces, cooking for about 5-6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). The smell at this stage always reminds me of those coastal Monterey nights, where cooking and storytelling went hand-in-hand.
  4. Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips. Resting keeps the chicken juicy—a tip I learned early on watching my mom handle meat with care.
  5. While the chicken cooks, prepare your rice according to package instructions or use leftover rice from the fridge. Fluff it with a fork and keep warm.
  6. To assemble the bowls, start with a base of warm rice, then layer in the sliced honey lime chicken, cherry tomatoes, shredded cabbage, avocado slices, and a sprinkle of fresh cilantro. Add any optional toppings like green onions or a squeeze of lime.
  7. Serve immediately, encouraging everyone to mix and match toppings to their liking. This family-style approach is a tradition I cherish, letting each person bring their own flavor to the table.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Find it online: https://sofiacooking.com/honey-lime-chicken-and-rice-bowls/