Honey Lime Chili Chicken Bowls Recipe
This Honey Lime Chili Chicken Bowl recipe features tender, oven-roasted chicken breasts or thighs seasoned with a flavorful blend of honey, lime, chili powder, and cumin. Accompanied by charred bell peppers and onions, served over fluffy cooked rice, and topped with fresh avocado, cherry tomatoes, yogurt, and a zesty salsa verde vinaigrette, this dish offers a perfect balance of sweet, tangy, and spicy flavors in a wholesome, easy-to-make meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American Fusion
- Diet: Gluten Free
Ingredients
Scale
Chicken and Vegetables
- 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
- 1 tablespoon extra virgin olive oil (for vegetables)
- 3–4 cups cooked rice
Toppings
- 1 cup cherry tomatoes, sliced
- 1 avocado, sliced
- Yogurt or sour cream, for serving
- 1/2 cup fresh cilantro, chopped
Honey Lime Salsa Verde Vinaigrette
- 1/3 cup salsa verde
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
- 1/4 cup lime juice
- Flaky salt, to taste
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 425°F (220°C). On a baking sheet, combine the chicken with 2 tablespoons of olive oil, 2 teaspoons honey, chopped garlic, chili powder, cumin, salt, and chili flakes. Toss well to evenly coat the chicken.
- Add Vegetables: Add the sliced bell peppers and yellow onion to the baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt. Arrange the chicken and vegetables evenly on the pan for even cooking.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the bell peppers and onions start to char and soften.
- Make the Vinaigrette: While the chicken and vegetables bake, prepare the salsa verde vinaigrette by whisking together salsa verde, 1/4 cup olive oil, honey, lime juice, and flaky salt in a bowl. Adjust seasoning to taste.
- Assemble Bowls: Once cooked, thinly slice the chicken. Serve the chicken and roasted peppers and onions over bowls of warm cooked rice.
- Add Toppings: Top each bowl with sliced avocado, cherry tomatoes, a dollop of yogurt or sour cream, fresh cilantro, and drizzle with the honey lime salsa verde vinaigrette for a fresh and zesty finish.
Notes
- Use boneless, skinless chicken thighs for juicier results or breasts for leaner meat.
- Adjust the amount of chili flakes depending on your preferred spice level.
- For a gluten-free option, ensure the salsa verde is gluten-free or substitute with a homemade version.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Serve with lime wedges for extra citrus flavor if desired.
Keywords: honey lime chicken, chili chicken bowls, baked chicken recipe, Mexican chicken bowl, healthy chicken meal, roasted bell peppers, salsa verde dressing
Find it online: https://epicrecipebox.com/honey-lime-chili-chicken-bowls-recipe/