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Honey-Lime Cilantro Chicken & Rice Bowls

Honey-Lime Cilantro Chicken & Rice Bowls for a Flavor Boost

Honey-Lime Cilantro Chicken & Rice Bowls are a perfect blend of juicy chicken, fluffy rice, and vibrant toppings, offering quick prep and health-conscious options.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Long-grain white rice Rinse before cooking to remove excess starch for fluffiness.
  • 2 cups Water
  • 1 tbsp Olive oil Substitute with any neutral oil if preferred.
  • 1 tsp Salt
For the Chicken Marinade
  • 1 lb Boneless, skinless chicken breast Consider using firm tofu or tempeh for a vegetarian alternative.
  • 3 tbsp Honey
  • 2 tbsp Fresh lime juice
  • 1 tbsp Fresh lime zest
  • 2 cloves Garlic Minced.
  • 1 cup Fresh cilantro Chopped.
  • 1 tsp Ground cumin
  • 1 tsp Chili powder Adjust amounts based on heat preference.
  • 1 tsp Black pepper
For Cooking
  • 1 tbsp Vegetable oil
For the Bowl Toppings
  • 1 cup Corn kernels Use frozen or canned corn; rinse if canned.
  • 1 can Black beans Canned beans work well; drain and rinse beforehand.
  • 1 medium Avocado Sliced.
  • 1 small Red onion Diced.
  • to taste Cilantro for garnish
  • 1 cut Lime wedges For garnish.

Equipment

  • medium saucepan
  • large bowl
  • Large Skillet
  • fine mesh strainer

Method
 

Step‑by‑Step Instructions
  1. Rinse the long-grain white rice under cold water in a fine-mesh strainer until the water runs clear. Set the rice aside.
  2. In a medium saucepan, combine the rinsed rice with water, olive oil, and salt. Bring to a boil, then reduce heat to low, cover and simmer for 18-20 minutes.
  3. Whisk together the marinade ingredients: honey, fresh lime juice and zest, minced garlic, chopped cilantro, cumin, chili powder, salt, and black pepper.
  4. Add the chicken strips to the marinade, ensuring they are well-coated. Let marinate for about 10 minutes.
  5. In a large skillet, heat vegetable oil over medium-high heat. Cook the marinated chicken strips for 5-6 minutes on each side until golden brown and cooked through.
  6. Warm the corn and black beans until heated through in a small pan or microwave, about 2-3 minutes.
  7. Assemble the bowls: Fluff the cooked rice, then add it to serving bowls topped with chicken, corn, black beans, avocado, and red onion.
  8. Garnish with fresh cilantro and lime wedges before serving.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 58gProtein: 26gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 650mgPotassium: 800mgFiber: 12gSugar: 8gVitamin A: 400IUVitamin C: 25mgCalcium: 70mgIron: 2mg

Notes

Leftovers store well in airtight containers for up to three days. When reheating, sprinkle a bit of water over the rice and beans to keep them moist.

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