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Honey-Lime Cilantro Chicken & Rice Bowls

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A vibrant and flavorful dish featuring juicy marinated chicken thighs served over fluffy rice with fresh veggies and cilantro.

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, to taste
  • 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, thinly sliced
  • 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)
  • Freshly cracked black pepper (for dressing)
  • 1 garlic clove (for dressing)
  • 1 lime (for dressing, juiced)
  • 2 tablespoons cilantro (for dressing)

Instructions

  1. Prepare the Marinade: In a large bowl, whisk together olive oil, paprika, salt, onion powder, garlic powder, cumin, red chili flakes, and minced garlic.
  2. Add Honey and Lime: Stir in the honey, the juice of one lime, and freshly cracked black pepper. Mix until well combined.
  3. Marinate the Chicken: Toss the chicken thighs in the marinade, ensuring they’re well coated. Cover and refrigerate for at least 30 minutes.
  4. Preheat Your Pan: Heat a large skillet over medium heat and add a drizzle of olive oil.
  5. Cook the Chicken: Add the marinated chicken thighs to the skillet, cooking for about 6-7 minutes on each side until golden brown.
  6. Let It Rest: Remove the chicken from the pan and let it rest on a cutting board for about 5 minutes before slicing.
  7. Prepare the Rice: Add chicken broth to the same skillet and bring it to a light simmer.
  8. Add Rice: Stir in the cooked white rice and let it absorb the chicken broth for about 5 minutes.
  9. Blend the Dressing: In a jar, combine olive oil, red wine vinegar, Dijon mustard, honey, salt, red chili flakes, black pepper, minced garlic, lime juice, and cilantro. Shake until well mixed.
  10. Slice the Chicken: Slice the rested chicken into strips.
  11. Plate It Up: Start with a base of the rice, layer on sliced chicken, pickled onions, cucumber slices, and avocado.
  12. Dress It Up: Drizzle the homemade dressing over the top and finish with additional cilantro.

Notes

Feel free to customize with additional toppings or swap ingredients based on preference!

Nutrition

Keywords: chicken, rice bowls, honey lime, cilantro, weeknight dinner

Find it online: https://ivoryapron.com/honey-lime-chicken-rice-bowls/