Honey & Cilantro Lime Grilled Chicken Rice Bowls

Skip the tortilla but still get all your favorite burrito fillings with these honey cilantro lime grilled chicken rice bowls! Cilantro lime rice topped with fiesta avocado salsa, cheese, grilled honey lime chicken, and drizzled with creamy salsa verde sauce. These are so unbelievably good.


Ingredients:

honey lime grilled chicken

  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 3 tablespoons brown sugar
  • juice of 2 limes
  • 1/2 cup chopped cilantro
  • 2 garlic cloves, minced or pressed
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 4 boneless, skinless chicken breasts (trimmed)

fiesta avocado salsa

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (11 oz) white shoepeg corn, drained
  • 1 cup chopped tomatoes
  • 1 large avocado, chopped
  • 1/4 cup chopped red onion
  • 1/4 cup chopped cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced or pressed
  • 1/2 teaspoon salt

creamy salsa verde dressing

  • 1 packet (1oz) Hidden Valley Buttermilk Ranch Dressing Mix (DO NOT prepare)
  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • juice of 1 lime
  • 2 cloves garlic, roughly chopped
  • 1/2 cup chopped cilantro
  • 1/4 cup salsa verde (green salsa)

rice bowls

  • 1 recipe cilantro lime rice
  • shredded cheese and/or lettuce for serving

Instructions:



  1. ** Prepare the creamy salsa verde the night before or morning of. Let refrigerate for several hour so it has time to thicken slightly **
  2. For the creamy salsa verde dressing combine all the ingredients in a blender and blend until mixed and smooth. Store in fridge for several hours.
  3. ** Marinate the chicken overnight or for 3-4 hours**
  4. Combine all marinade ingredients in a gallon-size Ziploc bag. Add chicken breasts and let marinate in the fridge for 3-4 hours or overnight.
  5. To make the fiesta avocado salsa combine all the ingredients in a mixing bowl and stir together until combined. Can be served right away or refrigerate for about 1-2 hours before serving. The avocado will not brown for at least a day thanks to the red onion and citrus juices.
  6. When ready to serve, grill the chicken for about 5 minutes on each side or until up to temperature (165 degrees).
  7. To serve: pile a bowl with cilantro lime rice, or rice of choice, top with some fiesta avocado salsa, a piece of sliced grilled chicken breast, shredded cheese, and drizzle with the creamy salsa verde dressing.


Notes:


  • These are not as hard as it may appear. I always make the creamy dressing the night before and let it hang out in the fridge. One thing done! I prepare the chicken and marinade in the morning and let that hang out in the fridge all day. The rice takes about 20 minutes to make, so while the rice is cooking I prepare the fiesta avocado salsa and let that refrigerate while I grill the chicken up.
  • Each thing uses a lot of the same ingredients. Get yourself a few limes and 2 bunches of cilantro and start cooking!
  • Feel free to use whatever rice that you love. 1 minute microwave pouches, brown rice, regular white rice, Mexican rice, etc.

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