Description
Cilantro-Lime Honey Chicken Bowls with Peach Salsa and Rice are a fresh, colorful combination of sweet, tangy, savory, and slightly spicy flavors. Juicy chicken is glazed with a honey, lime, and cilantro marinade, then cooked to perfection on the stovetop or grill. Served over fluffy rice and topped with a vibrant, fresh peach salsa, these bowls make a delicious and balanced meal perfect for a healthy lunch or dinner.
Ingredients
For the Chicken
- 1 ½ lb (680 g) boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 2 tablespoons honey
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Peach Salsa
- 2 ripe peaches, diced
- ½ red bell pepper, diced
- ¼ small red onion, finely diced
- 1 jalapeño, finely chopped
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- ¼ teaspoon salt
For the Rice
- 2 cups cooked white or brown rice
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped cilantro
For Serving
- Lime wedges
- Sliced avocado, optional
- Extra fresh cilantro
Instructions
- Make the chicken marinade: In a bowl, whisk together olive oil, honey, lime juice, chopped cilantro, minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper until well combined.
- Marinate the chicken: Add the chicken breasts or thighs to the marinade and toss well to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes or up to 4 hours to allow the flavors to penetrate the meat.
- Make the peach salsa: In a separate bowl, combine diced peaches, red bell pepper, finely diced red onion, chopped jalapeño, chopped cilantro, lime juice, and salt. Stir gently to mix well. Refrigerate the salsa until ready to serve to keep it fresh.
- Cook the chicken: Heat a large skillet or preheat your grill to medium-high heat. Remove the chicken from the marinade and cook for 5–7 minutes per side depending on thickness, brushing with any leftover marinade during the last few minutes. Cook the chicken until the internal temperature reaches 165°F (74°C) to ensure it is fully cooked and juicy.
- Rest the chicken: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to redistribute the juices before slicing it thinly or into bite-sized pieces.
- Prepare the rice: Fluff the cooked white or brown rice and toss it with fresh lime juice and chopped cilantro to add brightness and extra flavor to the base of your bowls.
- Assemble the bowls: Divide the cilantro-lime rice among four bowls. Top each bowl with sliced chicken and a generous spoonful of the fresh peach salsa.
- Garnish and serve: Finish each bowl with optional sliced avocado, extra fresh cilantro leaves, and lime wedges on the side for squeezing over. Serve immediately for a delicious, balanced meal.
Notes
- Use ripe but firm peaches so they hold their shape and texture in the salsa.
- You can substitute nectarines for peaches if preferred.
- Chicken thighs provide more juiciness, while chicken breasts are a leaner option.
- To make the bowls more filling, add black beans, corn, avocado, or shredded lettuce.
- For extra heat, increase the amount of jalapeño or add a pinch of cayenne pepper.
- Store cooked chicken, rice, and peach salsa separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Main Course
- Method: Stovetop, Grilling
- Cuisine: Mexican-Inspired, American
