Honey Lime Chicken & Avocado Rice Bowl
A delightful dinner that balances bright, zesty flavors with protein and healthy fats, featuring marinated chicken, creamy avocado, and fluffy rice.
Ingredients
For the Chicken Marinade
- 2 large chicken breasts (about 400g) Can substitute with thighs or plant-based protein.
- 2 tablespoons honey Maple syrup can be a vegan alternative.
- 3 tablespoons fresh lime juice You can use lemon juice as a substitute.
- 1 teaspoon lime zest
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce Use tamari for a gluten-free option.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Rice Base
- 3 cups cooked white or brown rice Can substitute with quinoa or cauliflower rice.
For the Toppings
- 2 ripe avocados, sliced Use fresh for best flavor.
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels
- 1/4 cup red onion, sliced
- 3 tablespoons fresh cilantro, chopped
- 1/2 cup Greek yogurt or sour cream (optional) Greek yogurt adds protein; sour cream adds creaminess.
- 1/2 teaspoon chili flakes (optional) For added heat.
Instructions
Preparation
- In a bowl, whisk together honey, lime juice, lime zest, minced garlic, soy sauce, olive oil, salt, and pepper.
- Add the chicken breasts to the bowl and ensure they are well coated in the marinade. Allow it to marinate for 10–15 minutes.
Cooking
- Heat a skillet over medium heat. Place the chicken in the skillet and cook for 5–7 minutes on each side until golden brown and fully cooked.
- Remove the chicken from the skillet, allow it to rest for a few minutes, then slice it into strips.
Assembly
- In warm bowls, layer the cooked rice as a base.
- Arrange the sliced chicken over the rice. Top with avocado slices, cherry tomatoes, corn, and red onion.
- Finish with chopped cilantro, a dollop of Greek yogurt or sour cream, and chili flakes if desired.
- Serve the bowls warm while everything is fresh and vibrant.
Notes
Customize with seasonal veggies or fresh herbs; drizzle extra honey for a nice finish.