Honey Lime Chili Chicken Bowls
Honey Lime Chili Chicken Bowls are an easy sheet pan dinner with juicy chicken, roasted vegetables, fluffy rice, and a fresh honey lime vinaigrette. Ready in about 40 minutes and perfect for meal prep.
Ingredients
Chicken Bowls
- 1½ 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 to taste
- Chili flakes to taste
- 2 bell peppers sliced
- 1 yellow onion sliced
- 3 –4 cups cooked rice
- 1 cup cherry tomatoes halved
- 1 avocado sliced
- Yogurt or sour cream for serving
- Lime wedges
- ½ cup fresh cilantro chopped
Honey Lime Vinaigrette
- ⅓ cup salsa verde
- ¼ cup extra virgin olive oil
- 1 tablespoon honey
- ¼ cup fresh lime juice
- Flaky salt to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Place the chicken on a large baking sheet. Drizzle with olive oil and honey, then add garlic, chili powder, cumin, salt, and chili flakes. Toss until evenly coated.
- Add the sliced bell peppers and onion to the pan. Drizzle with the remaining olive oil and season with salt.
- Spread everything into an even layer.
- Bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables begin to caramelize.
- While everything bakes, whisk together the salsa verde, olive oil, honey, lime juice, and flaky salt until smooth.
- Slice the cooked chicken into strips.
- Divide cooked rice among serving bowls. Top with the roasted vegetables and sliced chicken. Drizzle generously with the honey lime vinaigrette.
- Finish the Honey Lime Chili Chicken Bowls with avocado, cherry tomatoes, yogurt, fresh cilantro, and lime wedges.
Notes
- Replace yogurt with sour cream if preferred.
- Add shredded lettuce for extra freshness.
- Serve with tortilla chips for added crunch.
- Freshly squeezed lime juice provides the brightest flavor.