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Honey Lime Chili Chicken Bowls

Honey Lime Chili Chicken Bowls

These Honey Lime Chili Chicken Bowls bring bold, fresh flavors to your table with tender chili-spiced chicken, roasted bell peppers and onion, creamy avocado, juicy cherry tomatoes, and a bright honey‑lime vinaigrette—all in one easy, weeknight‑friendly bowl.
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Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, LUNCH
Cuisine: Mexican, Tex‑Mex
Calories: 406
Ingredients Method Notes

Ingredients
  

For the Chicken & Veggies
  • 1.5 lbs boneless chicken breasts or thighs skinless
  • 2 tbsp extra virgin olive oil
  • 2 tsp honey for glaze
  • 2 cloves garlic finely chopped
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • pinch salt
  • pinch red chili flakes adjust heat
  • 2 pieces bell peppers any color, sliced into strips
  • 1 medium yellow onion thinly sliced
For the Bowl Base
  • 3 cups cooked rice white, brown, or jasmine
  • 1 cup cherry tomatoes halved
  • 1 piece ripe avocado sliced
  • yogurt or sour cream for topping
  • lime wedges for serving
  • 0.5 cup fresh cilantro chopped
For the Honey Lime Vinaigrette
  • 0.33 cup salsa verde or substitute tomatillo sauce
  • 0.25 cup extra virgin olive oil
  • 1 tbsp honey
  • 0.25 cup fresh lime juice
  • pinch flaky salt to taste

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. On a baking sheet, toss chicken with olive oil, honey, garlic, chili powder, cumin, salt, and chili flakes until evenly coated.
  3. Add bell peppers and onion, drizzle with a bit more olive oil and salt, then spread everything out in an even layer.
  4. Roast for 20–25 minutes, until chicken reaches 165°F internally and veggies are slightly charred. Let rest 5 minutes before slicing.
  5. While roasting, whisk salsa verde, olive oil, lime juice, honey, and flaky salt together; adjust sweetness or acidity as needed.
  6. To assemble, layer rice in bowls, top with sliced chicken and roasted veggies, add cherry tomatoes and avocado, a dollop of yogurt or sour cream, drizzle vinaigrette, sprinkle cilantro, and serve with lime wedges.

Notes

Make ahead: store components separately, reheat chicken and rice in a skillet with a splash of water.
Substitutions: use tomatillo sauce instead of salsa verde; choose cauliflower rice for low‑carb; go dairy‑free by skipping yogurt or using a plant‑based option.
To prevent vinaigrette from separating, whisk vigorously or add 1 tsp mustard for better emulsification.