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