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–+ servings
Honey Lime Chicken & Avocado Rice Bowl

Honey Lime Chicken & Avocado Rice Bowl for Flavorful Meals

This Honey Lime Chicken & Avocado Rice Bowl is a flavorful and healthy dish perfect for meal prep and satisfying cravings.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 15 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast Substitute with grilled shrimp or salmon if desired.
  • 1/4 cup Honey Agave syrup can be used for a different sweetness profile.
  • 1/4 cup Fresh Lime Juice Fresh lime juice is preferred for optimal flavor.
  • 2 cloves Garlic Use minced fresh garlic; garlic powder can be an alternative.
  • 2 tablespoons Olive Oil Avocado oil can also be used.
  • 2 tablespoons Soy Sauce Use tamari for a gluten-free option.
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper Adjust to taste.
For the Rice Base
  • 2 cups Cooked White or Brown Rice Quinoa or cauliflower rice can be substituted.
For the Toppings
  • 1 medium Avocado Substitute with guacamole for a different taste.
  • 1 cup Cherry Tomatoes Substitute with diced bell peppers for variation.
  • 1 cup Corn Kernels Can use frozen or canned.
  • 1/2 medium Red Onion Shallots can be used for a milder flavor.
  • 1/4 cup Fresh Cilantro Omit for a non-cilantro preference.
  • 1/2 cup Greek Yogurt/Sour Cream Optional, can use dairy-free yogurt.
  • 1 teaspoon Chili Flakes Optional, for a subtle kick.

Equipment

  • large skillet
  • Medium bowl

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together honey, fresh lime juice, lime zest, minced garlic, soy sauce, olive oil, salt, and black pepper until fully combined.
  2. Place the chicken breasts into the bowl with the marinade, making sure they are evenly coated. Let marinate for 10 to 15 minutes.
  3. Heat a large skillet over medium heat, add olive oil, and once hot, add the marinated chicken breasts. Cook for 5 to 7 minutes on each side until cooked through.
  4. After cooking, let the chicken rest for a few minutes before slicing it into strips.
  5. In the same skillet, add the pre-cooked rice and warm it, allowing it to soak up any residual flavors.
  6. Place a portion of warm rice in each serving bowl and distribute the sliced chicken over the rice.
  7. Top the bowls with sliced avocado, halved cherry tomatoes, corn kernels, and sliced red onion.
  8. Sprinkle with fresh cilantro and add a dollop of yogurt or sour cream if desired. Finish with chili flakes.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 500mgFiber: 5gSugar: 10gVitamin A: 400IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Customize with different proteins or toppings based on dietary preferences.

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