Description
A quick and flavorful recipe for Honey-Lime Cilantro Chicken & Rice Bowls, featuring a delicious marinade and fresh toppings.
Ingredients
Scale
- 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, minced
- 1 tablespoon honey
- Freshly cracked black pepper
- 2 limes, juiced and zested
- 2 cups cooked white rice
- 1 ¾ cups chicken broth
- ½ cup pickled onions
- 2 tablespoons fresh cilantro
- 4 mini cucumbers
- 2 ripe avocados
- ½ cup olive oil (for dressing)
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (for dressing)
- 1 teaspoon salt (for dressing)
- ½ teaspoon red chili flakes (for dressing)
- 1 garlic clove (for dressing)
- 1 lime (for dressing)
- 2 tablespoons cilantro (for dressing)
Instructions
- Prepare the Marinade: In a medium-sized mixing bowl, whisk together the olive oil, paprika, salt, onion powder, garlic powder, cumin, red chili flakes, minced garlic, honey, juice of one lime, and freshly cracked black pepper until well combined.
- Marinate the Chicken: Place your chicken thighs in a large Ziploc bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours.
- Cook the Rice: In a medium saucepan, combine cooked white rice with chicken broth and a pinch of salt. Cover and heat over medium-low.
- Grill the Chicken: Preheat your grill over medium-high heat. Grill the chicken for about 5-7 minutes on each side or until the internal temperature reaches 165°F.
- Make the Dressing: Whisk together the remaining dressing ingredients in a small bowl until smooth and creamy.
- Prepare the Toppings: Chop the cucumbers, slice the avocados, and chop fresh cilantro while your chicken rests.
- Assemble the Bowls: Start with a scoop of rice at the bottom of each bowl, add grilled chicken, and top with cucumbers, pickled onions, avocado slices, and fresh cilantro. Drizzle with dressing.
Notes
Adjust the heat level by modifying the amount of red chili flakes. Experiment with different grains or proteins for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 90mg
Keywords: chicken bowls, healthy recipe, summer dinner, easy meal, cilantro lime chicken