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Fresh Honey Lime Chicken & Avocado Rice Bowl

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A vibrant summer-inspired bowl featuring marinated chicken, avocado, and rice, drizzled with honey and lime.

Ingredients

Scale
  • 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice (about 1 lime)
  • 1 tbsp lime zest (from about 1–2 limes)
  • 3 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • ½ tsp smoked paprika (or regular paprika)
  • ½ tsp chili powder (optional, for a mild kick)
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 1 ½ cups uncooked jasmine or basmati rice
  • 3 cups water or low-sodium chicken broth
  • 1 tbsp olive oil or butter
  • ½ tsp salt
  • 2 ripe avocados, diced
  • 2 tbsp fresh lime juice
  • 2 tbsp finely chopped red onion
  • 2 tbsp chopped fresh cilantro
  • ¼ tsp salt
  • Freshly ground black pepper, to taste
  • 1 cup corn kernels (fresh, frozen, or canned and drained)
  • 1 cup canned black beans, drained and rinsed
  • 1 cup cherry or grape tomatoes, halved
  • ¼ cup finely chopped red onion (extra, for topping)
  • ¼–½ cup crumbled queso fresco or feta cheese (optional)
  • ¼ cup chopped fresh cilantro
  • Lime wedges, for serving
  • ½ small jalapeño, thinly sliced (optional, for heat)
  • 2 tbsp honey (for drizzle)
  • 2 tbsp fresh lime juice (for drizzle)
  • 1 tbsp olive oil (for drizzle)
  • Small pinch of salt (for drizzle)

Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together olive oil, lime juice, lime zest, honey, minced garlic, cumin, smoked paprika, chili powder (if using), salt, and black pepper until well combined. Pat the chicken dry and place it in a dish or bag, pouring the marinade over. Cover and refrigerate for at least 30 minutes.
  2. Cook the Rice: Rinse rice under cold water until water runs clear. In a saucepan, add rice, water or broth, olive oil or butter, and salt. Bring to a boil, cover, and simmer for 12–15 minutes. Let sit covered for 5–10 minutes.
  3. Prepare the Avocado Mix: In a bowl, gently combine diced avocados, lime juice, red onion, and cilantro. Season with salt and black pepper. Set aside, covering tightly if preparing early.
  4. Prep the Toppings: Sauté corn if using frozen, rinse black beans, halve tomatoes, chop onion and cilantro, crumble cheese, slice jalapeño, and cut limes into wedges.
  5. Cook the Honey Lime Chicken: Remove chicken from marinade and discard marinade. Cook the chicken on a skillet or grill pan over medium-high heat for 5–7 minutes per side until cooked through. Let rest for 5–10 minutes, then slice.
  6. Make the Honey Lime Drizzle: In a bowl, whisk honey, lime juice, olive oil, and salt until smooth.
  7. Assemble the Bowls: Divide rice among bowls, top with sliced chicken, avocado mix, corn, beans, and tomatoes. Sprinkle with onion, cheese, and cilantro. Drizzle with honey lime drizzle.
  8. Serve immediately and enjoy!

Notes

Leftovers can be stored in an airtight container for up to 3 days. For a quicker meal, use pre-cooked rotisserie chicken.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/honey-lime-chicken-avocado-rice-bowl/

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