Honey-Lime Cilantro Chicken & Rice Bowls
A delicious and balanced meal with tender chicken, zesty lime, and refreshing cilantro served over rice, perfect for busy weeknights.
Ingredients
For the Rice
- 2 cups long-grain white rice provides structure and base
- 3 cups water for cooking the rice
- 1 tablespoon olive oil adds richness
- 1 teaspoon salt enhances flavor
For the Chicken Marinade
- 1.5 pounds boneless skinless chicken breasts, cut into strips main protein source
- 2 tablespoons honey adds sweetness
- 3 tablespoons fresh lime juice provides acidity and brightness
- 1 teaspoon lime zest adds aromatic flavor
- 3 cloves garlic, minced brings depth of flavor
- 2 tablespoons chopped fresh cilantro adds freshness
- 1 teaspoon ground cumin offers warmth and earthiness
- 1 teaspoon chili powder adds a subtle heat
- 0.5 teaspoon salt seasoning
- 0.25 teaspoon black pepper adds mild spice
- 1 tablespoon vegetable oil for cooking chicken
For Assembly
- 1 cup corn kernels adds sweetness and texture
- 1 cup black beans, rinsed and drained provides protein and fiber
- 1 large avocado, sliced adds creaminess
- 0.25 cup red onion, thinly sliced adds crunch and sharpness
- to taste can be adjusted chopped cilantro for garnish a finishing touch
- as needed units lime wedges for serving for additional brightness
Instructions
Preparation
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, combine the rinsed rice, water, olive oil, and salt. Bring to a boil over high heat.
- Once boiling, reduce heat to low, cover the saucepan, and let it simmer for about 18 to 20 minutes.
- While the rice is cooking, whisk together honey, lime juice, lime zest, minced garlic, chopped cilantro, cumin, chili powder, salt, and black pepper in a large bowl.
- Add chicken strips to the bowl with the marinade, tossing to coat. Let it sit for about 10 minutes.
Cooking
- Heat vegetable oil in a skillet over medium-high heat. Cook marinated chicken strips for 5 to 6 minutes on each side until golden brown and cooked through.
- Warm corn and black beans in a small pan or microwave.
Assembly
- Divide the cooked rice among serving bowls. Top with golden chicken strips, corn, and black beans.
- Add avocado slices and sprinkle with red onion. Garnish with chopped cilantro and serve with lime wedges.
Notes
These bowls are versatile and can be customized with different toppings. Store leftovers separately to maintain texture.
Nutrition
Serving: 1gCalories: 580kcalCarbohydrates: 80gProtein: 35gFat: 15gSaturated Fat: 3gSodium: 800mgFiber: 10gSugar: 5g
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