Honey Lime Chicken Avocado Rice Bowl
This vibrant bowl combines sticky-sweet honey lime chicken with fluffy rice and creamy avocado for a quick, gourmet weeknight dinner. The bright lime juice cuts through the richness, creating a perfectly balanced and refreshing meal that comes together in under 30 minutes.
Equipment
- Large skillet
- Small bowl
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
- Paper towels
- instant-read thermometer
- Saucepan with lid (for rice)
- Fork
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts
- 3 tbsp honey
- 2 tbsp fresh lime juice about 1 large lime
- 2 tbsp soy sauce or tamari/coconut aminos
- 1 tbsp olive oil or avocado oil
- 2 cloves garlic, minced
- 1 cup white or brown rice uncooked
- 1 large ripe avocado
- Salt and pepper, to taste
- Fresh cilantro, for garnish optional
- Sesame seeds, for garnish optional
- Sliced red chili, for garnish optional
- Sriracha mayo, for drizzling optional
Instructions
- Cook the rice according to package directions. Fluff with a fork and keep warm.
- In a small bowl, whisk together honey, lime juice, soy sauce, and minced garlic. Set half of this mixture aside for later.
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Once shimmering, add chicken thighs in a single layer. Cook for 5-6 minutes per side, until deeply golden brown and cooked through (internal temperature of 165°F).
- Reduce heat to low. Pour the first half of the honey lime sauce over the chicken. Toss to coat and let it bubble and thicken for about 1 minute.
- Transfer the glazed chicken to a cutting board and let it rest for 5 minutes. Then, slice it against the grain.
- Divide the warm rice between bowls. Fan out the sliced honey lime chicken on one side and add generous slices of ripe avocado on the other.
- Drizzle the reserved sauce over the entire bowl. Garnish with fresh cilantro, sesame seeds, sliced red chili, and a drizzle of sriracha mayo if desired. Serve immediately.
Notes
For meal prep, store the avocado separately and add it fresh before serving to prevent browning. Chicken thighs are more forgiving than breasts; use an instant-read thermometer to avoid overcooking. For a low-carb option, substitute cauliflower rice. To add a smoky sweetness, char corn kernels in the pan after cooking the chicken. A quick pickle of red onion in lime juice and salt adds a sharp, acidic crunch.