Description
Delicious and protein-packed Honey Lime Chili Chicken Bowls featuring sweet honey, zesty lime, and vibrant veggies.
Ingredients
Scale
- 1 1/2 pounds boneless chicken breasts or thighs
- 2 tablespoons extra virgin olive oil
- 2 teaspoons honey
- 2 cloves garlic, chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Salt and chili flakes, to taste
- 2 bell peppers, sliced
- 1 yellow onion, sliced
- 3–4 cups cooked rice
- 1 cup cherry tomatoes, sliced
- Avocado, for serving
- Yogurt or sour cream, for serving
- Limes, for serving
- 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 taste
Instructions
- Preheat the oven to 425°F (220°C).
- On a baking sheet, toss the chicken with 2 tablespoons olive oil, 2 teaspoons honey, garlic, chili powder, cumin, and season with chili flakes and salt.
- Add the sliced bell peppers and onion, drizzling with 1 tablespoon of olive oil, and season with salt.
- Arrange everything evenly on the pan. Bake for 20 to 25 minutes or until the chicken is thoroughly cooked and the peppers begin to char.
- Meanwhile, prepare the vinaigrette by mixing salsa verde, 1/4 cup extra virgin olive oil, 1 tablespoon honey, and lime juice in a bowl. Season with flaky salt.
- Once cooked, slice the chicken thinly. Serve the chicken and roasted veggies over bowls of rice.
- Top with avocado slices, cherry tomatoes, and a dollop of yogurt or sour cream.
- Drizzle each bowl with vinaigrette and sprinkle with fresh cilantro and sea salt.
Notes
For added flavor, marinate the chicken for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 9g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg