Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- Juice and zest of 2 limes
- 1/4 cup honey
- 1/4 cup fresh cilantro, chopped
- 2 cups cooked rice (white, brown, or cauliflower)
- Cherry tomatoes, avocado, corn, red onion (for assembly)
Instructions
- Marinate the chicken: Whisk lime juice, zest, honey, olive oil, cilantro, salt, pepper, cumin, and paprika in a bowl. Place chicken in a resealable bag with the marinade; refrigerate for at least 30 minutes.
- Cook the chicken: Heat a grill or skillet over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes on each side until golden brown and cooked through (165°F). Let rest before slicing.
- Prepare the rice: Cook rice according to package instructions if not pre-cooked.
- Assemble the bowls: Divide rice among serving bowls and top with sliced chicken, cherry tomatoes, avocado slices, corn, and red onion.
- Garnish: Drizzle extra honey-lime dressing on top and sprinkle with additional cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling/Pan-searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 395g)
- Calories: 590
- Sugar: 15g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 90mg