Honey Lime Chicken Bowl
At the heart of this recipe is honey lime chicken—tender, caramelized, and packed with bright citrus flavor.
Equipment
- Large Skillet or Pan
- Medium saucepan
- Mixing Bowl
- Whisk or fork
- Cutting board
- Sharp Knife
- Measuring cups and spoons
Ingredients
For the chicken
- 1½ lbs boneless skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
For the honey lime sauce
- ⅓ cup honey
- Zest of 1 lime
- ¼ cup fresh lime juice
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- ½ teaspoon chili flakes optional
For the bowl
- 3 cups cooked white rice or rice of choice
- 1 cup corn kernels
- 1 cup black beans drained and rinsed
- 1 avocado sliced
- Fresh cilantro chopped (for garnish)
Instructions
Prepare the Honey Lime Sauce
- Place a medium mixing bowl on your counter.
- Add the honey to the bowl.
- Add the lime zest.
- Pour in the fresh lime juice.
- Add the minced garlic.
- Add the soy sauce.
- Sprinkle in the chili flakes if using.
- Whisk everything together until the sauce looks smooth and well combined.
- Set the bowl aside at room temperature.
- This is a pause step. Do not heat the sauce yet.
- Pro Tip: Whisk slowly at first so the honey doesn’t stick to the bottom of the bowl.
Cook the Rice
- Place a medium saucepan on the stove.
- Add your rice and water according to the package instructions.
- Turn the stove heat to medium-high.
- Bring the water to a boil.
- Once boiling, reduce the heat to low.
- Cover the saucepan with a lid.
- Let the rice cook until tender and the water is absorbed.
- Turn off the heat.
- Keep the lid on and let the rice sit for 5 minutes to steam.
- This is a waiting step. The rice will finish cooking during this time.
- Pro Tip: Do not lift the lid while the rice is steaming. Trapped steam keeps it fluffy.
Season and Cook the Chicken
- Place a cutting board on a stable surface.
- Lay the chicken on the board.
- Sprinkle salt evenly over both sides.
- Sprinkle black pepper evenly over both sides.
- Sprinkle paprika over both sides.
- Place a large skillet on the stove.
- Add the olive oil to the skillet.
- Turn the heat to medium.
- Wait until the oil looks shiny and slightly loose.
- Carefully place the chicken into the skillet in a single layer.
- Let the chicken cook without moving it for 5–6 minutes.
- Flip the chicken using tongs or a spatula.
- Cook the second side for another 5–6 minutes until fully cooked.
- Pro Tip: Do not overcrowd the pan. If needed, cook the chicken in batches so it browns properly instead of steaming.
Add the Sauce and Finish the Chicken
- Reduce the stove heat to low.
- Slowly pour the honey lime sauce into the skillet with the chicken.
- Use a spoon to gently coat the chicken with the sauce.
- Let the chicken simmer in the sauce for 2–3 minutes.
- Flip the chicken once more so both sides are glazed.
Turn off the heat.
- Transfer the chicken to a cutting board.
- Let the chicken rest for 5 minutes.
- This is a waiting step. The juices are redistributing during this time.
- Pro Tip: Resting the chicken keeps it juicy. Cutting too soon will cause the juices to run out.
Assemble the Bowl
- Fluff the cooked rice with a fork.
- Spoon the rice into serving bowls.
- Slice the rested chicken into strips.
- Place the chicken on top of the rice.
- Spoon extra sauce from the skillet over the chicken and rice.
- Add corn and black beans to the bowl.
- Top with avocado slices.
- Finish with fresh cilantro.
- Serve immediately while warm.
Notes
Nutritional Value (per serving, approximate):
- Calories: 450–500 kcal
- Protein: 32g
- Carbohydrates: 55g
- Fat: 14g
- Saturated Fat: 2.5g
- Fiber: 6g
- Sugar: 12g
- Sodium: 520mg