Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 pound)
- 3 tablespoons honey
- 2 tablespoons fresh lime juice (about 1–2 limes)
- 1 tablespoon olive oil, plus more for cooking
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 cups cooked white or brown rice (about 1 cup uncooked)
- 1 cup black beans, rinsed and drained (optional but adds great texture)
- 1 cup corn kernels (fresh or frozen)
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion (optional for a little bite)
- Lime wedges, for serving
Substitution Tips: If you don’t have fresh lime, bottled lime juice works in a pinch, but fresh really brightens the dish. For a gluten-free version, stick with rice or swap in quinoa. If you’re short on time, pre-cooked rotisserie chicken can replace the grilled chicken breast—just toss it in the honey lime sauce to coat before assembling.
Instructions
- In a medium bowl, whisk together honey, lime juice, olive oil, minced garlic, cumin, smoked paprika, salt, and pepper to create a marinade.
- Place the chicken breasts into the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes—if you have time, a few hours really lets the flavors soak in. I often prep this in the morning when life is calm and let it sit until dinner.
- While the chicken marinates, cook your rice according to package instructions. I like to use chicken broth instead of water for extra flavor, a trick I picked up from my grandmother’s kitchen that always makes a difference.
- Heat a drizzle of olive oil in a large skillet over medium-high heat. Remove chicken from the marinade (reserve the marinade) and cook the breasts for 5-7 minutes per side, or until golden and cooked through. The internal temperature should reach 165°F.
- Once the chicken is cooked, remove it from the pan and let it rest for a few minutes before slicing into strips. This keeps it juicy—something I learned the hard way during early days of cooking for my family!
- In the same pan, add the reserved marinade along with corn kernels and black beans. Cook for 3-4 minutes until warmed through and slightly thickened.
- To assemble your bowls, start with a base of rice, then layer on the sliced chicken, the corn and bean mixture, avocado slices, diced red onion, and a sprinkle of fresh cilantro.
- Serve with extra lime wedges on the side for that bright, fresh finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International