Description
Juicy chicken, fluffy rice, avocado, and fresh toppings make these honey lime cilantro chicken rice bowls a vibrant dinner.
Ingredients
- For the Chicken Marinade:
- 2 pounds boneless skinless chicken thighs
- 1/3 cup olive oil
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon red chili flakes
- 2 garlic cloves, grated
- 1 tablespoon honey
- 1/2 teaspoon black pepper
- 2 limes, zested and juiced
- For the Rice and Toppings:
- 1 cup uncooked white rice
- 1 3/4 cups chicken broth
- 1/2 cup pickled onions
- 2 tablespoons chopped fresh cilantro
- 4 mini cucumbers, sliced
- 2 ripe avocados, sliced
- For the Honey Lime Dressing:
- 1/2 cup olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon red chili flakes
- 1/4 teaspoon black pepper
- 1 garlic clove, grated
- 1 lime, zested and juiced
- 2 tablespoons chopped cilantro
Instructions
- In a large bowl, whisk together 1/3 cup olive oil, paprika, 1 tablespoon salt, onion powder, garlic powder, cumin, 1/2 teaspoon red chili flakes, 2 grated garlic cloves, 1 tablespoon honey, 1/2 teaspoon black pepper, and the zest and juice from 2 limes.
- Add the chicken thighs to the marinade and toss until fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Rinse the white rice under cold water until the water runs mostly clear. Add the rice and chicken broth to a saucepan and bring to a boil.
- Reduce the heat to low, cover, and cook the rice for 15 minutes or until tender. Remove from the heat and let it rest covered for 5 minutes before fluffing with a fork.
- Heat a grill pan or outdoor grill over medium-high heat. Cook the chicken thighs for 5 to 6 minutes per side until golden brown and fully cooked.
- Cook the chicken to an internal temperature of 165 degrees F for safe serving. Let the chicken rest for 5 minutes, then slice.
- In a small bowl, whisk together 1/2 cup olive oil, red wine vinegar, Dijon mustard, 1 tablespoon honey, 1 teaspoon salt, 1/2 teaspoon red chili flakes, 1/4 teaspoon black pepper, 1 grated garlic clove, lime zest, lime juice, and 2 tablespoons chopped cilantro for the dressing.
- Divide the cooked rice among serving bowls.
- Top each bowl with sliced chicken, cucumbers, avocado, pickled onions, and chopped cilantro.
- Drizzle the honey lime dressing over the bowls and serve immediately.
Notes
- Marinating the chicken for a few hours gives the lime, garlic, and spices deeper flavor and helps keep the chicken juicy on the grill.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Grilling
- Cuisine: American