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Homemade Honey Lime Chili Chicken Bowls. recipe photo
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Honey Lime Chili Chicken Bowls.

Tender roasted chicken and charred peppers served over rice with a honey-lime vinaigrette and fresh toppings.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 6 servings

Ingredients

  • 1 1/2 pounds boneless chicken breasts or thighs
  • 2 tablespoons extra-virgin olive oil for tossing chicken
  • 2 teaspoons honey
  • 2 cloves garlic chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • salt to taste
  • chili flakes to taste
  • 2 bell peppers sliced
  • 1 yellow onion sliced
  • 3-4 cups cooked rice
  • 1 cup cherry tomatoes halved or sliced
  • avocado for serving, sliced
  • yogurt or sour cream for serving
  • limes for serving and juice
  • 1/2 cup fresh cilantro chopped
  • 1/3 cup salsa verde
  • 1/4 cup extra-virgin olive oil for vinaigrette
  • 1 tablespoon honey for vinaigrette
  • 1/4 cup lime juice
  • flaky salt to finish

Instructions

  • Preheat the oven to 425°F (220°C) and line a baking sheet.
  • In a large bowl, combine 2 tablespoons olive oil, 2 teaspoons honey, chopped garlic, chili powder, ground cumin, a pinch of salt and chili flakes; add the chicken and toss to coat.
  • Add the sliced bell peppers and sliced onion to the baking sheet; drizzle with 1 tablespoon olive oil and season with salt, arranging the vegetables in a single layer around the chicken.
  • Bake for 20–25 minutes until the chicken is cooked through and the peppers begin to char.
  • While the chicken roasts, whisk together the vinaigrette: 1/4 cup olive oil, 1 tablespoon honey, 1/4 cup lime juice and 1/3 cup salsa verde; season with salt to taste.
  • When done, thinly slice the chicken and divide cooked rice among bowls.
  • Top rice with sliced chicken, roasted peppers and onions, cherry tomatoes, avocado slices, a dollop of yogurt or sour cream, and chopped cilantro.
  • Drizzle bowls with the honey-lime salsa verde vinaigrette and finish with flaky salt to taste.

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring Cups
  • spoon or tongs

Notes

  • Use either chicken breasts or thighs based on preference.
  • Adjust chili flakes for desired heat.
  • Rice can be freshly cooked or leftover and warmed.
  • Slice avocado just before serving to prevent browning.