Ingredients
Method
- Whisk together honey, lime juice, lime zest, olive oil, garlic, chili powder, cumin, paprika, salt, and pepper. Add chicken and marinate for at least 30 minutes (or up to 8 hours).
- Rinse rice and combine with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes. Rest 5 minutes and fluff with a fork.
- Heat grill pan over medium-high heat. Grill chicken 5–6 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.
- id=”instruction-step-4″>4. Toss bell peppers with 1 tablespoon olive oil and grill 4–5 minutes until charred and tender.
- =”instruction-step-5″>5. Divide rice evenly among 4 bowls (about ¾ cup per bowl). Top with sliced chicken, peppers, black beans, avocado, lettuce, and cilantro.
- “instruction-step-6″>6. Add cilantro and a squeeze of fresh lime juice; top with sour cream or Greek yogurt if desired. Serve warm or chilled.
Nutrition
Notes
Ingredient Flexibility: I love using boneless, skinless chicken thighs here when I have them.
They stay incredibly juicy on the grill and handle the marinade's flavors just as well as breasts.
Marinating Secret: Don't skip the zest.
I learned that grating the lime zest directly into the marinade before juicing the fruit gives the chicken a brighter, more aromatic flavor that really makes the dish.
Rice Tip: If jasmine rice isn't your thing, I often use an equal amount of long-grain white rice or even quinoa.
Just be sure to adjust the cooking liquid and time according to the package directions for your chosen grain.
Make-
Ahead Magic: This is a fantastic meal prep recipe.
I grill the chicken and peppers, cook the rice, and store them separately in the fridge.
The bowls come together in minutes for a quick lunch, and the flavors meld beautifully overnight.
Serving Suggestion: I always serve the avocado and sour cream on the side if I'm not eating immediately.
This keeps the avocado from browning and the lettuce from wilting, so everything stays fresh and crisp.
Storage Note: Store any leftover components separately in airtight containers.
The assembled bowls, especially with the avocado and lettuce, are best eaten right away, but the chicken and rice will keep well for up to 3 days.
Equipment Alternative: No grill pan? I've made this many times using a regular skillet over medium-high heat.
You won't get the classic grill marks, but you'll still get a delicious sear and perfectly cooked chicken.