Honey-Lime Cilantro Chicken & Rice Bowls
These Honey-Lime Cilantro Chicken & Rice Bowls are the fresh, vibrant, feel-good dinner you’ll want on repeat. Juicy marinated chicken is infused with honey, lime, garlic, and spices, then served over fluffy broth-cooked rice with crunchy cucumbers, creamy avocado, and tangy pickled onions. Everything gets finished with a bright honey-lime dressing that ties the whole bowl together.
Servings 4 Servings
Ingredients
CHICKEN MARINADE
- 10-12 boneless chicken thighs
- ⅓ cup olive oil
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon red chili flakes
- 2 garlic cloves grated
- 1 tablespoon honey
- freshly cracked black pepper
- 2 limes juiced & zested
BOWLS
- 2 cups cooked white rice
- 1 ¾ cups chicken broth or veggie broth
- ½ cup pickled onions
- 2 tablespoons fresh cilantro chopped
- 4 mini cucumbers sliced
- 2 ripe avocados sliced
HONEY-LIME DRESSING
- ½ cup olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon salt
- ½ teaspoon red chili flakes
- freshly cracked black pepper
- 1 garlic clove grated
- 1 lime juiced & zested
- 2 tablespoons cilantro chopped
Instructions
- First, marinate your chicken. In a large bowl, whisk together olive oil, paprika, salt, onion powder, garlic powder, cumin, chili flakes, grated garlic, honey, black pepper, and the zest and juice of 2 limes. Add the chicken and coat well. Marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Next, cook the rice. Rinse the rice, then cook it in broth for extra flavor. Bring to a boil, cover, reduce to low heat, and cook until fluffy. Let it rest covered for 5 minutes before serving. You can also use a rice cooker.
- Next, cook the chicken on the grill. Cook the marinated chicken on each side until golden and cooked through. Brush extra marinade on as you grill. Let it rest, then slice.
- Make the dressing. In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon, honey, salt, chili flakes, black pepper, grated garlic, lime zest and juice, and chopped cilantro until well combined.
- Finally, assemble the bowls. Start with a base of warm rice. Add sliced chicken, cucumbers, avocado, cilantro, and pickled onions. Drizzle generously with the honey-lime dressing and serve.
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