Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup fresh lime juice (approx. 2 limes)
- 2 tablespoons honey
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup uncooked jasmine or basmati rice
- 2 cups water or chicken broth
- 2 ripe avocados, diced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup red onion, thinly sliced
- 1/2 red bell pepper, thinly sliced (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the honey lime marinade: In a medium bowl, whisk together the lime juice, honey, soy sauce, 1 tablespoon olive oil, minced garlic, grated ginger, and red pepper flakes (if using). Add the chicken pieces, toss to coat, and let marinate at room temperature for 15-20 minutes, or refrigerate for up to 30 minutes.
- Cook the rice: Rinse the rice under cold water until clear. In a medium saucepan, combine the rinsed rice with 2 cups of water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Cook the chicken: While the rice is cooking, heat the remaining 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken (discarding any excess marinade) and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly caramelized. Remove from heat.
- Assemble the bowls: Divide the cooked rice evenly among 4 meal prep containers. Top each with a portion of the honey lime chicken. Evenly distribute the diced avocado, chopped cilantro, sliced red onion, and sliced red bell pepper (if using) into each bowl.
- Season and serve: Season each bowl with a pinch of salt and pepper to taste. Serve immediately or cover and refrigerate for convenient meal prep throughout the week.
Notes
For best meal prep results, keep the avocado separate until just before serving to prevent browning. You can squeeze a little extra lime juice over the avocado to slow oxidation. Bowls can be stored in the refrigerator for up to 3-4 days. For extra veggies, add steamed broccoli or corn. A squeeze of sriracha or a drizzle of spicy mayo makes a great topping!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and Assembling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 95mg