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Honey Lime Chicken Bowls

Honey lime marinated chicken is paired with an avocado corn salsa and cilantro lime rice for the perfect go-to dinner!

Honey Lime Chicken Bowls

Servings: 4

Cook Time: 20 minutes

Total Time: 1 hour


Honey Lime Chicken:

  • 2 large chicken breasts

  • 1/4 cup lime juice

  • 2 Tbsp honey

  • 2 Tbsp olive oil

  • 1 Tbsp minced garlic or 1 tsp garlic powder

  • 1 Tbsp chili powder

  • 1 tsp salt

  • 1 tsp cumin

Cilantro Lime Rice:

  • 1 1/2 cups white rice

  • 3 cups water

  • 2 tsp chicken base or bouillon

  • 1 tsp salt

  • 1/4 tsp pepper

  • 1/2 tsp cumin

  • 3 Tbsp chopped cilantro (fresh or dried)

  • 3 Tbsp lime juice

For the Avocado Corn Salsa:

  • 1 (15 oz.) can of black beans, drained and rinsed

  • 1 (15 oz.) can of corn, drained

  • 1 avocado peeled and diced

  • 1 jalapeño, minced (optional)

  • 1 Tbsp honey

  • ½ teaspoon salt

  • sour cream and lime wedges, to serve


Honey Lime Chicken:

  1. Pat your chicken dry and slice each lengthwise into two thin pieces for a total of 4 pieces. Place them in a large ziploc bag.

  2. In a small bowl, stir together the lime juice, honey, olive oil, garlic, chili powder, salt and cumin.

  3. Pour the marinade over the chicken, seal the bag and shake the bag so that the chicken is evenly coated.

  4. Marinate in the fridge for at least 30 minutes and up to 3 hours. I like to flip the bag over halfway through so both sides are evenly coated.

  5. Cook the chicken either on the grill (5-7 minutes each side) or in the oven at 375 for 15-20 minutes on a foil-lined baking pan.

  6. Allow the chicken to rest for 10 minutes before slicing.

Cilantro Lime Rice:

  1. Rinse the rice and add to the pot with all of the other ingredients. Stir well.

  2. Instant Pot: Cook in the Instant Pot for 5 minutes with 10 minutes of natural release.

  3. Stovetop: Bring to a boil and reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit for 10 minutes.

Avocado Corn Salsa:

  1. Stir together all of the salsa ingredients. Do this right before serving so the avocado stays fresh.

  2. Assemble the bowls by adding the rice, chicken, corn salsa and topping with sour cream and lime wedges on the side.

Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.

This recipe was adapted from my Honey Lime Chicken Enchiladas recipe.

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