Honey Lime Chicken Rice Bowl
Sweet, sticky, tangy chicken paired with fluffy rice, black beans, caramelized peppers and onions and a cilantro lime crema.
Ingredients
Honey Lime Chicken
- 2 pounds of boneless skinless chicken thighs
- taco seasoning
- butter and a neutral oil
- 1/2 cup of honey
- 1/4 cup of fresh lime juice
- 1/4 cup of soy sauce
- 1 teaspoon of fresh lime zest
- 1 clove of garlic, finely minced
Rice Bowl Elements
- 1 large yellow onion, thinly sliced
- 2 large sweet bell peppers, thinly sliced
- white rice, cooked
- black beans, drained and rinsed
- pickled onions
- cilantro lime crema or sour cream
- lime wedges
Instructions
- Sauté the thinly sliced onions and peppers in a large skillet over medium heat until they are tender and caramelized and then transfer them onto a plate and set aside for now
- Add a few tablespoons of butter and a neutral oil and increase your stoves heat to medium high
- Season your boneless skinless chicken thighs with your favorite taco seasoning and cook until both sides are seared and the chicken is cooked through (work in batches to avoid crowding your skillet)
- Transfer the chicken onto a cutting board and slice into bite sized strips
- Once all of the chicken is cooked and sliced, add 1/2 cup of honey, 1/4 cup of fresh lime juice, 1/4 cup of soy sauce, 1 teaspoon of fresh lime zest and 1 clove of finely minced garlic into the skillet
- Bring the sauce to a simmer and use a wooden spoon to work any browned bits of of the bottom of the skillet
- Transfer the sliced chicken back into the skillet and toss until every piece is coated in the sticky honey lime sauce
- Assemble the bowls by adding cooked white rice, black beans, sautéd peppers, honey lime chicken and pickled onions into a bowl
- Drizzle some cilantro lime crema or sour cream and add some lime wedges