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Honey Lime Chili Chicken Bowls Recipe

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3.9 from 14 reviews

These Honey Lime Chili Chicken Bowls combine tender, oven-roasted chicken breasts or thighs with sweet honey, zesty lime, and smoky chili spices. Served over fluffy rice and topped with fresh bell peppers, avocado, cherry tomatoes, yogurt, and a vibrant salsa verde vinaigrette, this dish is a perfect balance of smoky, tangy, and creamy flavors for a wholesome, colorful meal.

Ingredients

Chicken and Vegetables

  • 1 1/2 pounds boneless chicken breasts or thighs
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons honey
  • 2 cloves garlic, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • Salt and chili flakes, to taste
  • 2 bell peppers, sliced
  • 1 yellow onion, sliced
  • 1 tablespoon extra virgin olive oil (for vegetables)

Rice and Toppings

  • 3-4 cups cooked rice
  • 1 cup cherry tomatoes, sliced
  • Avocado, sliced, for serving
  • Yogurt or sour cream, for serving
  • 1/2 cup fresh cilantro, chopped

Salsa Verde Vinaigrette

  • 1/3 cup salsa verde
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon honey
  • 1/4 cup lime juice (about 2 limes)
  • Flaky salt, to taste

Instructions

  1. Preheat the Oven: Set your oven to 425°F (220°C) to preheat for baking the chicken and vegetables.
  2. Prepare the Chicken: On a baking sheet, toss the chicken breasts or thighs with 2 tablespoons of olive oil, honey, chopped garlic, chili powder, ground cumin, and season with salt and chili flakes according to your preference. Make sure the chicken is evenly coated with the spices and oil to enhance flavor.
  3. Add Vegetables: Add the sliced bell peppers and yellow onion to the baking sheet. Drizzle 1 tablespoon of olive oil over the veggies and season them with salt. Arrange the chicken and vegetables evenly on the pan in a single layer for even cooking.
  4. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes. Bake until the chicken is fully cooked through (internal temperature of 165°F/74°C) and bell peppers begin to char slightly to develop a smoky flavor.
  5. Make the Vinaigrette: While the chicken and vegetables are baking, combine salsa verde, 1/4 cup extra virgin olive oil, honey, lime juice, and flaky salt in a bowl. Whisk or stir well until fully emulsified and adjust seasoning if needed.
  6. Slice the Chicken: Once baked, let the chicken rest for a few minutes, then thinly slice it to make it easy to serve in bowls.
  7. Assemble the Bowls: Divide the cooked rice into six serving bowls. Top each bowl with the sliced chicken, roasted bell peppers, and onions. Add sliced avocado, cherry tomatoes, a dollop of yogurt or sour cream, and sprinkle fresh chopped cilantro on top for freshness.
  8. Serve with Vinaigrette: Drizzle the prepared salsa verde vinaigrette over each bowl or serve it on the side for added zest.

Notes

  • For gluten-free bowls, verify that salsa verde and other condiments are gluten-free.
  • Use chicken thighs for juicier meat or breasts for leaner protein.
  • Adjust chili flakes to control heat level.
  • Leftover chicken and veggies can be refrigerated up to 3 days and reheated.
  • For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning mix.

Find it online: https://simpleplatter.com/honey-lime-chili-chicken-bowls-recipe/