Honey Lime Marinated Chicken Burrito Bowls Recipe
These Honey Lime Marinated Chicken Burrito Bowls are a vibrant and flavorful meal featuring tender grilled chicken marinated in a zesty honey-lime sauce, paired with smoky bell peppers, fresh cherry tomatoes, creamy avocado, black beans, and fluffy steamed white rice. Perfect for a healthy and satisfying lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Halal
Ingredients
Scale
For the Marinade and Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 tbsp olive oil
- Juice of one lime
- 2 tbsp honey
- 2 cloves garlic, minced
- 2 tsp chili powder
- 2 tsp ground cumin
- 2 tsp kosher salt
For the Vegetables and Toppings
- 2 bell peppers
- Cherry tomatoes, sliced (quantity to preference, about 1 cup)
- 1 avocado, sliced
- 1 can black beans, drained and rinsed (about 15 oz)
- 1 jalapeño, sliced thinly
- Cilantro, for garnish (about 1/4 cup chopped)
- Sour cream, for garnish (about 1/4 cup)
Base
- Steamed white rice (about 3 cups cooked)
Instructions
- Prepare the Marinade: In a large bowl, combine the olive oil, lime juice, honey, minced garlic, chili powder, ground cumin, and kosher salt. Whisk together until thoroughly mixed.
- Marinate the Chicken: Add the boneless, skinless chicken breasts to the marinade, turning to coat them evenly. Cover the bowl and refrigerate for 3-4 hours to allow the flavors to absorb deeply into the chicken.
- Heat the Grill: Preheat a gas grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
- Grill Chicken and Bell Peppers: Place the marinated chicken breasts and whole or halved bell peppers on the grill. Cook the chicken for about 3-4 minutes per side until fully cooked through and juices run clear. Grill the bell peppers until they develop a nice char and become blistered and tender.
- Rest and Slice Ingredients: Remove the chicken and peppers from the grill. Allow the chicken to rest for about 10 minutes to redistribute juices. Then, slice the chicken breasts and bell peppers into strips or bite-sized pieces.
- Assemble the Burrito Bowls: In serving bowls, layer the steamed white rice, grilled chicken slices, grilled bell peppers, sliced cherry tomatoes, black beans, avocado slices, and jalapeño slices. Garnish with chopped cilantro and a dollop of sour cream.
- Serve and Enjoy: Serve the bowls immediately while the grilled chicken and peppers are warm, enjoying a perfect balance of sweet, tangy, smoky, and fresh flavors all in one bowl.
Notes
- Marinating the chicken longer than 4 hours (up to overnight) will intensify the flavors.
- If you don’t have a grill, you can cook the chicken and peppers on a stovetop grill pan or broil them in the oven.
- For a healthier option, consider substituting sour cream with Greek yogurt.
- Adjust the jalapeño quantity according to your preferred spice level or omit it for a milder dish.
- Use brown rice instead of white rice for added fiber and nutrients.
- To make this recipe gluten-free, ensure all spices and condiments are certified gluten-free.
Keywords: Honey Lime Chicken, Burrito Bowls, Grilled Chicken, Mexican Bowl, Healthy Chicken Bowls, Black Beans, Avocado, Grilled Peppers, Summer Recipes
