Go Back
A vibrant bowl of Cilantro Lime Chicken served over fluffy rice and freshly sliced avocado, garnished with lime wedges.

Honey Lime Chicken and Avocado Rice

A vibrant and flavorful dish featuring tender, juicy chicken glazed in a sweet and tangy honey-lime sauce, served alongside a refreshing avocado and cilantro-lime infused rice with black beans and corn.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Fusion, Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Honey Lime Chicken
  • 1.5 lbs Boneless, Skinless Chicken Thighs trimmed, cut into 1-inch pieces
  • 1/4 cup Honey
  • 3 tbsp Lime Juice freshly squeezed (from 1-2 limes)
  • 2 cloves Garlic minced
  • 1 tbsp Soy Sauce low sodium
  • 1 tbsp Olive Oil plus 1 tbsp for cooking
  • 1/2 tsp Chili Powder
  • 1/4 tsp Cumin
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper
For the Avocado Rice
  • 1 cup White Rice uncooked, rinsed
  • 2 cups Chicken Broth or water
  • 2 ripe Avocados peeled, pitted, and diced
  • 2 tbsp Lime Juice freshly squeezed
  • 1/4 cup Fresh Cilantro chopped
  • 1/4 Red Onion finely diced
  • 1/2 cup Canned Black Beans rinsed and drained
  • 1/2 cup Canned Corn drained (or frozen, thawed)
  • 1 tbsp Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
For Garnish (Optional)
  • 1 tbsp Fresh Cilantro chopped
  • 1 wedge Lime

Equipment

  • Large Skillet
  • Medium Pot with Lid
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Whisk
  • Sharp Knife
  • Cutting Board

Method
 

Prepare the Honey Lime Chicken
  1. In a medium bowl, whisk together 1/4 cup honey, 3 tbsp lime juice, minced garlic, soy sauce, 1 tbsp olive oil, chili powder, cumin, 1/4 tsp salt, and 1/8 tsp black pepper to create the marinade.
  2. Add the chicken pieces to the marinade, ensuring they are well coated. Cover and let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
  3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Remove chicken from marinade, reserving any excess marinade.
  4. Add chicken to the hot skillet and cook for 5-7 minutes, turning occasionally, until browned and cooked through.
  5. Pour the reserved marinade into the skillet with the cooked chicken. Bring to a simmer and cook for 2-3 minutes, stirring, until the sauce thickens and coats the chicken. Remove from heat.
Prepare the Avocado Rice
  1. In a medium pot, combine the rinsed white rice and chicken broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. While the rice cooks, in a large mixing bowl, gently combine the diced avocados, 2 tbsp lime juice, chopped cilantro, finely diced red onion, rinsed black beans, drained corn, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
  3. Add the warm, fluffed rice to the avocado mixture. Gently fold everything together until well combined. Taste and adjust seasoning if needed.
Assemble and Serve
  1. Divide the avocado rice among serving plates.
  2. Top each serving of rice with the honey lime chicken.
  3. Garnish with extra chopped cilantro and a lime wedge, if desired. Serve immediately.

Notes

For a spicier kick, add a pinch of red pepper flakes to the chicken marinade. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days, though the avocado in the rice may brown slightly. For best results, enjoy fresh. You can also use chicken breasts, but adjust cooking time accordingly to prevent drying out.