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–+ servings

Honey Lime Chicken Avocado Rice Bowl: California High-Protein Dinner

A vibrant honey lime chicken avocado bowl with caramelized chicken, creamy avocado, and crisp veggies for a healthy, high-protein meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1
Course: Chicken, Dinner, Main Course, Quick Meals
Cuisine: American, Tex-Mex
Calories: 530
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken and Marinade
  • 2 large boneless skinless chicken breasts (about 14 oz / 400 g)
  • 2 tablespoons honey
  • 3 tablespoons fresh lime juice from about 2 limes
  • 1 teaspoon lime zest
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil preferably California-grown
  • 1 tablespoon low-sodium soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
For the Bowls
  • 3 cups cooked white or brown rice warm
  • 2 ripe Hass avocados, sliced California-grown
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels fresh or thawed frozen
  • 1/4 cup red onion, thinly sliced
  • 3 tablespoons fresh cilantro, chopped
  • 1/2 cup plain Greek yogurt or sour cream optional, for topping
  • 1/2 teaspoon red chili flakes optional, for heat

Method
 

Marinate the Chicken
  1. In a medium bowl, whisk together honey, lime juice, lime zest, minced garlic, olive oil, soy sauce, salt, and pepper until well combined.
  2. Add the chicken breasts to the bowl and turn to coat evenly. Let marinate at room temperature for 10–15 minutes, or refrigerate up to 2 hours for deeper flavor.
Cook the Chicken
  1. Heat a large skillet over medium heat. Remove chicken from the marinade, letting excess drip off, and place in the hot skillet. Cook for 5–7 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).
  2. Transfer cooked chicken to a cutting board and let rest for 5 minutes. Then slice into strips against the grain.
Assemble the Bowls
  1. Divide the warm cooked rice among four serving bowls.
  2. Arrange the sliced chicken evenly over the rice.
  3. Top each bowl with avocado slices, halved cherry tomatoes, corn kernels, and red onion slices.
  4. Garnish with fresh cilantro, and add a dollop of Greek yogurt or sour cream and a sprinkle of chili flakes if desired. Serve immediately while warm.

Nutrition

Calories: 530kcalCarbohydrates: 50gProtein: 38gFat: 22gSaturated Fat: 4.5gCholesterol: 85mgSodium: 620mgFiber: 8gSugar: 12g

Notes

For a lighter version, use cauliflower rice instead of regular rice. Store leftovers in an airtight container in the fridge for up to 3 days; keep avocado separate and add fresh to avoid browning. To make ahead, cook the chicken and rice, then assemble just before serving. Avoid overcooking the chicken to keep it juicy; use a meat thermometer for accuracy. For extra flavor, try adding a squeeze of fresh lime juice over the finished bowl. If you prefer more heat, increase chili flakes to 1 teaspoon or add sliced jalapenos.

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