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Honey Lime Chicken And Avocado Rice Bowl

Honey lime chicken rice bowl with seared chicken in a glossy honey-lime glaze, served over rice with sweet corn and sliced avocado. In about 25 minutes, you’ll simmer the sauce just until slightly thickened, then build bright bowls with fresh cilantro and extra lime.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Base and toppings
  • 1.5 lb chicken breast, cubed Cut into even cubes for faster, consistent searing.
  • 2 cup cooked rice Use warm rice for the quickest bowl build.
  • 1 avocado, sliced Slice right before serving to prevent browning.
  • 3 tbsp honey
  • 3 tbsp lime juice Use fresh juice if possible; reserve extra wedges for finishing.
  • 2 clove garlic, minced
  • 1 cup corn kernels
  • 1 Fresh cilantro for garnish Chop lightly; add at the very end.

Equipment

  • 1 cast iron skillet

Method
 

Sear and glaze the chicken
  1. Heat a cast iron skillet over medium-high heat and sear the chicken cubes until golden, about 6 minutes, flipping as needed for even browning.
  2. Add the minced garlic and cook for 1 minute, stirring constantly until fragrant.
  3. Whisk the honey and lime juice together in a small bowl, then pour over the chicken so it coats the pieces.
  4. Simmer for 3-4 minutes until the glaze looks glossy and slightly thickened, turning the chicken to coat.
Build the rice bowls
  1. Divide the cooked rice among bowls, then spoon the honey-lime chicken over the top.
  2. Top each bowl with corn kernels and sliced avocado, then garnish with fresh cilantro and extra lime.

Notes

Pro tip: keep the avocado slices separate until the bowls are ready—add just before serving so they stay bright and creamy. Store leftovers (chicken and rice) covered in the refrigerator up to 3 days; assemble with fresh avocado and cilantro when reheating, and freeze the chicken (up to 2 months) without avocado for best texture. For a lighter option, use half the honey (or a sugar substitute) to reduce sweetness while keeping the lime’s brightness.