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Honey Lime Chili Chicken Bowls. Chili lime-seasoned chicken is roasted on a sheet pan with peppers and onions and served bowl-style with rice, slices of avocado, cilantro, and a dollop of yogurt (or sour cream)! To finish, drizzle each bowl with my honey-lime vinaigrette. This is the simplest dinner to make and comes together in under 45 minutes.
These bowls kind of remind me of burrito bowls, but I like them better. I ditched the beans (my least favorite ingredient), doubled the onions, and doubled the peppers. Instead of salsa, I used my favorite super simple honey-lime vinaigrette.
The only things missing were a handful of cheese and a side of chips, which I honestly added after the photos. You can never go wrong with some cheese and chips!
Aside from that, this is my perfect bowl.
Now that Memorial Day is on the horizon, I’ve definitely started to shift my cooking towards more summery recipes. Even though it’s not even close to summer outside over here, it’s okay. I can live through you all for a bit until I make it somewhere sunny and warm.
Right now, I’m embracing lighter, faster summer-style meals!
I made this all on a sheet pan, but you could easily grill the chicken, peppers, and onions too. That would be delicious as well!
Details
Step 1: season up the chicken
I used chicken breasts for this bowl, but like always, you can use chicken breasts or thighs. It’s totally up to you and your preference.
Season the chicken with olive oil, honey, garlic, chili powder, cumin, salt, and chili flakes to taste. To save dishes, do this all on a sheet pan.
Step 2: the vegetables
For the vegetable portion of this bowl, I went classic: onions and peppers. I actually ended up using both red and orange bell peppers, plus a green poblano. Use whatever mix you enjoy. I’m into orange peppers right now.
Then an onion, of course. I don’t think you can (or should) do a Mexican inspired bowl without a charred onion.
Roast the chicken, peppers, and onions all at once for 20 to 25 minutes. You want the peppers to start getting a little bit of a char on them.
Step 3: the honey-lime vinaigrette
While the chicken is cooking, I mix the vinaigrette. We’re taking a shortcut and using store-bought salsa verde mixed with olive oil, honey, and lime. The salsa verde makes for a delicious vinaigrette that feels a little more special.
Step 4: time to build your bowls
At this point, all you have to do is assemble. You’ll need cooked rice, avocado, cherry tomatoes, lots of cilantro, green onions if you’re into them, and some yogurt or sour cream.
Slide the chicken over a bowl of rice. Add the onions and peppers. Then I add thinly sliced avocado tossed with lime and sea salt, lots of cilantro, green onion, and a dollop of yogurt over each bowl. As I mentioned above, cheese would be especially delicious. I’d add lots of crumbled cheese. I love to use cotija, but feta or cubes of cheddar are great substitutes.
Top each bowl with the vinaigrette and maybe an extra sprinkle of sea salt. This will be a fun family dinner!
Looking for more simple Mexican recipes? Here are a few favorites:
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Cauliflower Al Pastor Quesadillas with Lime Smashed Avocado
Mushroom Al Pastor Tacos with Garlic Lime Special Sauce
Healthier Homemade Crunchwrap Supreme
Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch
Lastly, if you make these Honey Lime Chili Chicken Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Honey Lime Chili Chicken Bowls
Servings: 6
Calories Per Serving: 406 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds boneless chicken breasts or thighs
- 2 tablespoons extra virgin olive oil
- 2 teaspoons honey
- 2 cloves garlic, chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- salt and chili flakes
- 2 bell peppers, sliced
- 1 yellow onion, sliced
- 3-4 cups cooked rice
- 1 cup cherry tomatoes, sliced
- avocado, yogurt/sour cream + limes, for serving
- 1/2 cup fresh cilantro, chopped
Honey Lime Vinaigrette
- 1/3 cup salsa verde
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
- 1/4 cup lime juice
- flaky salt
Instructions
- 1. Preheat the oven to 425° F. 2. On a baking sheet, toss the chicken with olive oil, honey, garlic, chili powder, cumin, and season with chili flakes and salt. 3. Add the bell peppers, onion, and 1 tablespoon of olive oil - season with salt. Arrange everything evenly on the pan. Bake for 20-25 minutes or until the chicken is cooked and the peppers begin to char. 4. Meanwhile, make the vinaigrette. Toss all ingredients in a bowl and season with salt.5. Thinly slice the chicken. Serve the chicken and peppers over bowls of rice. Top the chicken with avocado and tomatoes. Add a dollop of yogurt and fresh cilantro.
Winner winner honey lime chicken bowl dinner! Followed the recipe as is, just added pickled red onions on top. Delish! This will definitely be on rotation!
Hi Meredith,
Happy Wednesday! I appreciate you giving this recipe a try and your comment, so glad it turned out nicely for you! x
So yummy and easy! I’m putting this in the weekly rotation!
Thanks – I rarely comment but your recipes are always amazing!
Hey Sonia,
Happy Sunday!! Thanks a bunch for making this recipe and your comment! Love to hear that it turned out nicely for you:)
Made this for dinner tonight and it was yummy! Definitely adding this to weeknight rotations
Hey Tawana,
Wonderful!! Love to hear that this dish was enjoyed, I appreciate you making it and your comment! xT
This recipe was so simple yet SO delicious! AND it is healthy! Can’t beat that combo! We will be making this on repeat! My favorite thing about it, besides the taste, is that everyone can add want they want to the bowl from all the various options! My bowl had it all and it was scrumptious! 5 stars!
Hey Lisa,
Thanks so much! I appreciate you making this recipe and your feedback, so glad it was a hit! Xx
Great recipe!! Added cheese as suggested. Yum!
Hey Lisa,
Thanks so much! I appreciate you making this recipe and your feedback, so glad it was a hit! Xx
This was delicious! I made guacamole and used that instead of sliced avocados. That dressing is so good on its own that I didn’t add any sour cream. There were no leftovers!
Hey Mary Jane,
Amazing!! Thank you so much for trying this recipe and your feedback, so glad it was enjoyed! xT
Fast, easy, delicious. 😊❤️
Hey Kali,
Thanks so much! Glad to hear you enjoyed this recipe:) Have a great weekend! xT
So tasty! A big hit and my family said it should be added to the regular roster. Thank you!
Hey Karen,
Fantastic! So glad to hear that this dish turned out nicely for you, I appreciate you making it! xT
Delicious, as usual 🙂
Thanks so much, Aaryn:) Glad to hear this recipe was enjoyed! xT
I have never heard of Salt and Chili flakes where do i find that?
Hi Rob,
It’s salt and chili flakes, 2 ingredients:) I hope this helps! xx
Loved this! It was a hit with my whole family. My 9 year old son said it was his 2nd favorite “Teighan recipe” (and he has had many HBH recipes)! If you’re wondering…your pop tart recipe is his fave. 🥰
Lol too cute!! Thank you so much, Katie:) I appreciate you trying this dish and your feedback! xT
Hi – I made a lime cilantro rice to go with this. Was amazing!!!
Hey Sandi,
Such a great idea!! Thanks so much for trying this recipe and your feedback! Have a great day! xT
Hey there! Love your recipies!
Just curious if there is supposed to be any vinegar in the vinaigrette.
Also another random question—I notice that you use olive oil in most of your recipes, which I love, but I thought that olive oil had a low smoke point and I wasn’t supposed to use it on high heat. Is that true?
Hi Estee,
There is no vinegar in this recipe, you can follow the ingredients as listed:) Avocado oil is great to use in place of olive oil, but olive oil should be just fine to use in this recipe. Please let me know if you have any other questions! xT
Followed the recipe exactly and served it over leftover rice. It came together so easily and was a huge hit. I’ll definitely be making this again. Thanks!
Love to hear this!!
We make lots of HBH recipes and this one was a hit! For some in my family they said it was #1 on the list. Definitely going into the rotation. I did add roasted corn and black beans. The dish is amazing. Thank you!
Love to hear this, Rhianna! Thanks so much for trying this dish:) xT
Tried this last night – I just didn’t have Salsa Verde and replaced it with a little bit of Basil Pesto. It was really good!
Hi Helane,
Perfect! So glad to hear that this recipe was a hit, thanks for trying it! Happy Monday! xT
Hi Tieghan
I have all 3 of your books so I’ve rated recipe 5 stars even though I’ve not made it yet! Love ❤️ your recipes.
I’m making this tomorrow. Do you happen to have a salsa Verde recipe please? Thanks.
Thank you so much for your kind message and support, Chloe:) I just use store bough salsa verde, it’s easier! Let me know how this recipe turns out for you, I hope you love it! xT
My husband says this is the best recipe I’ve made EVER! It was so good – perfect as is. The only thing I would do differently next time would just be to add some seasoned black beans on the side.
Hey Jennifer,
Fantastic! Thanks a lot for trying this recipe and your comment, love to hear it was a hit! Xx