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Honey Lime Chili Chicken Bowls Recipe

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4.1 from 40 reviews

Honey Lime Chili Chicken Bowls are a vibrant and flavorful dish featuring tender baked chicken breast or thighs marinated with honey, lime, and chili spices. Served over a bed of fluffy rice and topped with roasted bell peppers, onions, fresh avocado, cherry tomatoes, a tangy salsa verde vinaigrette, creamy yogurt, and fresh cilantro, this recipe perfectly balances sweet, spicy, and tangy flavors for a satisfying and 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

Base and Toppings

  • 3-4 cups cooked rice
  • 1 cup cherry tomatoes, sliced
  • 1 avocado, sliced
  • 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
  • Flaky salt, to taste

Instructions

  1. Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables.
  2. Marinate the chicken: On a baking sheet, toss the chicken pieces with 2 tablespoons olive oil, 2 teaspoons honey, chopped garlic, chili powder, ground cumin, salt, and chili flakes until well coated.
  3. Add vegetables: Mix the sliced bell peppers and onion with 1 tablespoon olive oil and salt. Arrange the chicken and vegetables evenly spaced on the baking sheet.
  4. Bake: Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the bell peppers start to char.
  5. Prepare vinaigrette: While the chicken bakes, combine salsa verde, olive oil, honey, lime juice, and flaky salt in a bowl. Whisk until emulsified and adjust seasoning as needed.
  6. Slice and assemble: Thinly slice the baked chicken. Serve over bowls of cooked rice topped with the roasted peppers and onions. Add slices of avocado, cherry tomatoes, and a dollop of yogurt or sour cream. Drizzle with the salsa verde vinaigrette and sprinkle fresh chopped cilantro on top.

Notes

  • Use boneless chicken thighs for a juicier texture, or breasts for leaner protein.
  • Adjust the chili flakes to control the spiciness.
  • The salsa verde vinaigrette can be made ahead and stored in the refrigerator for up to 3 days.
  • Serve with lime wedges for an extra citrusy tang.
  • Brown rice or quinoa can be substituted for white rice.

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