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–+ servings
Honey Lime Chicken & Avocado

Savor Every Bite of Honey Lime Chicken & Avocado Goodness

Honey Lime Chicken & Avocado Rice Bowl is a vibrant, high-protein dinner option that’s customizable and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Tex-Mex
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces Chicken Breast Substitution: Grilled shrimp or salmon can be used for different flavors.
  • 1/4 cup Honey Use maple syrup for a vegan alternative.
  • 3 tablespoons Fresh Lime Juice No substitution recommended.
  • 1 tablespoon Lime Zest If unavailable, use lemon zest for a different yet bright flavor.
  • 3 cloves Garlic (minced) Garlic powder can be a substitute (1 teaspoon for 3 cloves).
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 2 tablespoons Soy Sauce Use tamari for a gluten-free option.
  • 1 teaspoon Salt Adjust based on dietary needs.
  • 1/2 teaspoon Black Pepper Omit for a milder taste.
For the Rice Bowl
  • 3 cups Cooked White or Brown Rice Substitute with quinoa or cauliflower rice for lighter options.
  • 1 piece Avocado (sliced) No direct substitution, though guacamole can be used.
  • 1 cup Cherry Tomatoes (halved) Substitute with diced bell peppers for a different flavor.
  • 1 cup Corn Kernels Use frozen or canned corn if fresh is not available.
  • 1/2 medium Red Onion (finely sliced) Shallots can be used if preferred.
  • 1/4 cup Fresh Cilantro (chopped) Omit or substitute with parsley if not available.
For the Toppings (Optional)
  • 1/2 cup Greek Yogurt or Sour Cream (optional) Use dairy-free yogurt for a vegan version.
  • 1 teaspoon Chili Flakes (optional) Fresh jalapeños or hot sauce can be used for a kick.

Equipment

  • non-stick skillet
  • medium bowl

Method
 

Step‑by‑Step Instructions for Honey Lime Chicken & Avocado
  1. In a medium bowl, whisk together honey, fresh lime juice, lime zest, minced garlic, soy sauce, olive oil, salt, and black pepper until smooth.
  2. Place the chicken breasts into the bowl with the marinade, ensuring they are fully coated. Allow the chicken to marinate for 10–15 minutes at room temperature.
  3. Heat a non-stick skillet over medium heat and drizzle a bit of olive oil. Add the marinated chicken breasts to the skillet and cook for 5–7 minutes per side until golden brown.
  4. Once cooked, transfer the chicken to a cutting board and let it rest for about 5 minutes.
  5. In each serving bowl, layer a generous portion of warm cooked white or brown rice as the base.
  6. After resting, slice the chicken breasts into strips and arrange over the bed of rice.
  7. Layer on the sliced avocado, halved cherry tomatoes, corn kernels, and finely sliced red onion.
  8. Finish each bowl with chopped fresh cilantro and a dollop of Greek yogurt or sour cream, if desired.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 36gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 730mgPotassium: 800mgFiber: 6gSugar: 10gVitamin A: 15IUVitamin C: 50mgCalcium: 6mgIron: 20mg

Notes

Store leftover bowl components separately in an airtight container for freshness. Freeze marinated chicken for up to 3 months. Reheat chicken in a skillet or microwave until warmed through and moist.

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