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Honey Lime Chicken Rice Bowl

Close-up of a Honey Lime Chicken Rice Bowl featuring glazed chicken pieces, broccoli, red peppers, and scallions over white rice.

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Prepare a quick and flavorful chicken and rice bowl featuring sweet and tangy honey-lime glazed chicken.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup fresh lime juice
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon olive oil
  • 2 cups cooked white rice
  • 1 cup steamed broccoli florets
  • 1/2 cup sliced red bell pepper
  • 2 green onions, sliced for garnish
  • 1 tablespoon sesame seeds for garnish

Instructions

  1. In a bowl, whisk together soy sauce, lime juice, honey, minced garlic, and ginger. This is your marinade and glaze base.
  2. Place the cut chicken pieces in a separate bowl and pour half of the marinade mixture over the chicken. Toss to coat. Reserve the remaining half of the marinade for later use as the glaze.
  3. Marinate the chicken for at least 15 minutes, or up to 4 hours in the refrigerator.
  4. Heat the olive oil in a large skillet or wok over medium-high heat.
  5. Remove the chicken from the marinade, letting excess drip off, and add the chicken to the hot skillet in a single layer. Cook for 5-7 minutes, turning occasionally, until the chicken is cooked through and lightly browned.
  6. Pour the reserved marinade (glaze) over the cooked chicken in the skillet. Bring the sauce to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly and coats the chicken pieces well.
  7. Assemble your bowls: Divide the cooked rice among four bowls. Top the rice with the glazed chicken, steamed broccoli, and sliced red bell pepper.
  8. Garnish each bowl with sliced green onions and sesame seeds before serving.

Notes

  • For a quicker meal, use pre-cooked rice.
  • You can substitute chicken thighs for breasts if you prefer darker meat.
  • If you like extra heat, add 1/4 teaspoon of red pepper flakes to the marinade.

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