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Honey Lime Chicken And Avocado Rice Bowl

Honey lime chicken and avocado rice bowl with a glossy honey-lime marinade, quick skillet sear, and fresh cilantro garnish. Diced chicken gets glazed, then served over fluffy rice with creamy avocado slices fanned on top.
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Prep Time 35 minutes
Cook Time 15 minutes
marinating time 15 minutes
Total Time 1 hour 5 minutes
Servings: 2 servings
Course: Lunch
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

Chicken honey-lime marinade
  • 1.5 lb chicken breast, diced
  • 3 tbsp honey
  • 2 tbsp lime juice
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
Bowl assembly
  • 3 cup cooked rice
  • 2 avocados, sliced
  • 2 tbsp chopped cilantro

Equipment

  • 1 cast iron skillet

Method
 

Make the honey-lime marinade
  1. Whisk honey, lime juice, garlic, and olive oil together until smooth and fully combined, then set aside 1/2 for glazing later.
  2. Toss the diced chicken with half the marinade to coat evenly, then cover and refrigerate for 15 minutes.
Cook and glaze the chicken
  1. Heat a cast iron skillet over medium-high heat, then add the chicken in a single layer and cook until golden and cooked through, about 8–10 minutes.
  2. Drizzle the remaining marinade over the cooked chicken and let it lightly bubble and cling, about 1–2 minutes.
Assemble the rice bowls
  1. Spoon cooked rice into serving bowls, then top with glazed chicken.
  2. Fan the avocado slices over the top of each bowl.
  3. Finish with chopped cilantro as a fresh garnish and serve.

Notes

For deeper flavor, marinate up to 30 minutes total if you have time—keep the reserved marinade separate until the chicken is fully cooked. Refrigerate leftovers in a sealed container for up to 3 days; freeze chicken only (up to 2 months) and assemble fresh with avocado and cilantro. For a lighter option, use cauliflower rice instead of cooked rice to cut carbs while keeping the honey-lime glaze.