Umami
Umami

Honey Lime Chili Chicken Bowls

6 servings

servings

40 minutes

total time

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

For the Vinaigrette:

1/3 cup salsa verde

1/4 cup extra virgin olive oil

1 tablespoon honey

1/4 cup lime juice

flaky salt

Directions

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.

Notes

Rub the chicken with honey first and then sprinkle on the spices for even distribution! This is good with cotija on top.

Nutrition

Serving Size

-

Calories

406 kcal

Total Fat

-

Saturated Fat

-

Unsaturated Fat

-

Trans Fat

-

Cholesterol

-

Sodium

-

Total Carbohydrate

-

Dietary Fiber

-

Total Sugars

-

Protein

-

6 servings

servings

40 minutes

total time
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