Honey Lime Chicken Rice Bowl

November 4, 2021

Rice bowls are like a wonderful burrito salad hybrid that can be customized in so many delicious ways! I usually start with half rice and half lettuce then add some protein, veggies, some sort of salsa and maybe some cheese and something creamy like sour cream or crema.

These bowls are so flavorful and today’s rice bowl is full of chicken glazed with a honey lime marinade, corn and cilantro salsa (just like Chipotle’s!), some heirloom tomatoes, a little garlic lime crema and some crumbled cojita.

You are going to love these flavors!

Let’s get started…

Begin by combining 3 tablespoons of honey, 2 tablespoons of fresh lime juice, 2 tablespoons of soy sauce, 1 teaspoon of fresh lime zest and 1 finely minced or crushed clove of garlic in a shallow bowl. Now cut a boneless skinless chicken breast in half horizontally and pound the halves out evenly thin and then submerge the chicken in the marinade.

You can cover the bowl with plastic wrap and chill the marinading chicken until you are ready to cook it or you can begin cooking it right away. If you want to ready the full recipe for my honey lime chicken, click here!

To cook the chicken, place a large skillet over medium heat and place the chicken into the skillet in a single layer. Cook for 3-4 minutes or until the underside is browned and caramelized. Flip the chicken and add the remaining marinade into the skillet. Cook until the chicken is fully cooked and the marinade has reduced to a thick, syrupy sauce. Watch the stove temperature and if the marinade starts to bubble too rapidly, reduce the heat a bit to avoid the sugars in the marinade from burning.

Once the chicken is done, transfer it onto a cutting board and slice it into bite sized pieces. Pour the reduced sauce over the sliced chicken and set it aside for now.

To make the corn and cilantro salsa, combine a 15 ounce can of drained sweet corn, about 1/2 cup of finely diced red onion and a handful of finely chopped fresh cilantro. Squeeze the juice of a large lime over the ingredients and season everything with a pinch of salt and black pepper. I also like to add a big pinch of tajín seasoning, but this is optional.

I love this salsa! In order to prevent wasting part of the can of corn, I usually make the entire batch of salsa and then place the leftovers in an airtight container and chill it in the refrigerator for later.

Now that the chicken and salsa is prepared, thinly sliced some romaine lettuce, quarter some small tomatoes, fluff the cooked rice and gather some of your favorite cheese, sour cream and salsa.

To assemble your rice bowl, layer some rice and thin sliced lettuce in the bottom of a shallow bowl. Add some of the sliced chicken, some of the corn and cilantro salsa, some quartered tomatoes and a dollop of sour cream.

Any cheese will work in your rice bowl! I am using crumbled cojita, but añejo, oaxaca and queso fresco will all work great too! If I don’t have any crumbly Latin cheese in the refrigerator, I use shredded cheddar or even mozzarella. Whatever you have will work!

Garnish with some lime wedges and enjoy!

There are so many fabulous flavors and textures going on in this rice bowl. Plus, once you start making rice bowls, you will start customizing them in your own way! Have fun pairing chicken, steak, pork or fish with different veggies and salsas!

Enjoy!

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