These vibrant and flavor-packed Sticky Honey Lime Chicken Bowls with Mango Avocado Salsa are a tropical flavor bomb that brings together sweet, tangy, spicy, and creamy elements in every bite. Whether you’re looking for a quick dinner or a beautiful meal-prep option, this dish delivers on taste, health, and color. Featuring sticky glazed chicken, fluffy jasmine rice, and a refreshing salsa of mango and avocado, it’s a bowl that bursts with flavor and sunshine.
🛒 Ingredients
For the Honey Lime Chicken:
- 1½ lbs boneless chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp honey
- Juice and zest of 1 lime
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp chili flakes (optional)
- Salt & pepper to taste
For the Mango Avocado Salsa:
- 1 ripe mango, diced
- 1 ripe avocado, diced
- ¼ cup red onion, finely chopped
- 2 tbsp chopped cilantro
- Juice of ½ lime
- Pinch of salt
To Serve:
- 2 cups cooked jasmine or basmati rice
- Extra lime wedges
- Optional: drizzle of hot honey or sriracha
🧑🍳 Preparation
Step 1: Marinate the Chicken
In a medium bowl, whisk together honey, lime juice and zest, soy sauce, olive oil, garlic, chili flakes (if using), salt, and pepper. Add chicken and mix until well coated. Let marinate for at least 10–15 minutes. If you have more time, you can refrigerate it for up to 4 hours for deeper flavor.
Step 2: Prepare the Mango Avocado Salsa
While the chicken marinates, combine diced mango, avocado, red onion, cilantro, lime juice, and salt in a bowl. Gently toss and refrigerate until ready to serve.
Step 3: Cook the Chicken
Heat a large skillet or sauté pan over medium-high heat. Add marinated chicken with all of its marinade. Let it sear undisturbed for 2–3 minutes until golden on one side, then flip and cook another 3–4 minutes until fully cooked. Continue cooking until the marinade reduces into a sticky glaze that coats the chicken.
Step 4: Assemble the Bowls
Divide the hot rice into 4 bowls. Top each bowl with a generous serving of sticky honey lime chicken and a scoop of mango avocado salsa. Garnish with lime wedges, fresh cilantro, and a drizzle of hot honey or sriracha if desired.
🌀 Variation
- Protein Swap: Use shrimp, tofu, or tempeh instead of chicken.
- Carb Alternatives: Serve with cauliflower rice, quinoa, or coconut rice.
- Salsa Twists: Add jalapeño or swap mango with pineapple or peach for a different fruit flavor.
- Low-Carb Option: Skip the rice and serve over a bed of greens for a light, salad-style bowl.
🍳 Cooking Note
- Don’t rush the sauce reduction—it’s essential to achieve that sticky, caramelized finish on the chicken.
- To avoid overcooking, remove the chicken from heat once it reaches an internal temperature of 165°F (74°C).
🥗 Serving Suggestions
- Pair with a sparkling lime water or mango iced tea.
- Serve with tortilla chips on the side to scoop up any extra salsa.
- This bowl makes a great summer dinner or a picnic-ready meal.
💡 Tips
- Use a non-stick or well-seasoned skillet to help the sauce glaze without burning.
- Dice all salsa components to a similar size for the best texture.
- For more kick, double the chili flakes or add chopped fresh chili to the marinade.
- Prepare the salsa right before serving to prevent avocado browning.
🔥 Nutritional Information (Per Serving):
- Calories: ~480 kcal
- Protein: 35g
- Sodium: ~580mg
📝 Conclusion
Sticky Honey Lime Chicken Bowls with Mango Avocado Salsa are more than just a meal—they’re a flavor-packed experience. With succulent glazed chicken, juicy mango salsa, and perfectly fluffy rice, it’s the kind of dish that turns an ordinary day into something special. Great for families, dinner guests, or solo meals with a splash of tropical sunshine, this recipe is one you’ll keep coming back to.
Make it once and you’ll understand why it’s a weeknight favorite—and meal prep’s best friend.
Print
Sticky Honey Lime Chicken Bowls with Mango Avocado Salsa
- Total Time: 25 minutes
Ingredients
For the Honey Lime Chicken:
- 1½ lbs boneless chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp honey
- Juice and zest of 1 lime
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp chili flakes (optional)
- Salt & pepper to taste
For the Mango Avocado Salsa:
- 1 ripe mango, diced
- 1 ripe avocado, diced
- ¼ cup red onion, finely chopped
- 2 tbsp chopped cilantro
- Juice of ½ lime
- Pinch of salt
To Serve:
- 2 cups cooked jasmine or basmati rice
- Extra lime wedges
- Optional: drizzle of hot honey or sriracha
Instructions
In a medium bowl, whisk together honey, lime juice and zest, soy sauce, olive oil, garlic, chili flakes (if using), salt, and pepper. Add chicken and mix until well coated. Let marinate for at least 10–15 minutes. If you have more time, you can refrigerate it for up to 4 hours for deeper flavor.
Step 2: Prepare the Mango Avocado Salsa
While the chicken marinates, combine diced mango, avocado, red onion, cilantro, lime juice, and salt in a bowl. Gently toss and refrigerate until ready to serve.
Step 3: Cook the Chicken
Heat a large skillet or sauté pan over medium-high heat. Add marinated chicken with all of its marinade. Let it sear undisturbed for 2–3 minutes until golden on one side, then flip and cook another 3–4 minutes until fully cooked. Continue cooking until the marinade reduces into a sticky glaze that coats the chicken.
Step 4: Assemble the Bowls
Divide the hot rice into 4 bowls. Top each bowl with a generous serving of sticky honey lime chicken and a scoop of mango avocado salsa. Garnish with lime wedges, fresh cilantro, and a drizzle of hot honey or sriracha if desired.
Notes
- Don’t rush the sauce reduction—it’s essential to achieve that sticky, caramelized finish on the chicken.
- To avoid overcooking, remove the chicken from heat once it reaches an internal temperature of 165°F (74°C).
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4 hearty bowls
- Calories: 480 kcal
- Sodium: 580mg
- Protein: 35g
❓FAQs
Can I make this ahead of time?
Yes! Store the chicken, salsa, and rice separately in airtight containers. Reheat and assemble when ready to serve. Consume within 3 days.
What can I use instead of avocado?
Try diced cucumber, edamame, or more mango if you don’t have avocados on hand.
Can I grill the chicken instead of using a skillet?
Absolutely! Grill the marinated chicken on medium-high heat for 5–6 minutes per side until cooked through. Baste with extra marinade for added stickiness.
How spicy is this recipe?
The base recipe is mild, but you can make it spicy with chili flakes, hot honey, or sriracha.