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Honey Lime Chili Chicken Bowls. Chili lime-seasoned chicken is roasted on a sheet pan with peppers and onions and served bowl-style with rice, slices of avocado, cilantro, and a dollop of yogurt (or sour cream)! To finish, drizzle each bowl with my honey-lime vinaigrette. This is the simplest dinner to make and comes together in under 45 minutes.
These bowls kind of remind me of burrito bowls, but I like them better. I ditched the beans (my least favorite ingredient), doubled the onions, and doubled the peppers. Instead of salsa, I used my favorite super simple honey-lime vinaigrette.
The only things missing were a handful of cheese and a side of chips, which I honestly added after the photos. You can never go wrong with some cheese and chips!
Aside from that, this is my perfect bowl.
Now that Memorial Day is on the horizon, I’ve definitely started to shift my cooking towards more summery recipes. Even though it’s not even close to summer outside over here, it’s okay. I can live through you all for a bit until I make it somewhere sunny and warm.
Right now, I’m embracing lighter, faster summer-style meals!
I made this all on a sheet pan, but you could easily grill the chicken, peppers, and onions too. That would be delicious as well!
Details
Step 1: season up the chicken
I used chicken breasts for this bowl, but like always, you can use chicken breasts or thighs. It’s totally up to you and your preference.
Season the chicken with olive oil, honey, garlic, chili powder, cumin, salt, and chili flakes to taste. To save dishes, do this all on a sheet pan.
Step 2: the vegetables
For the vegetable portion of this bowl, I went classic: onions and peppers. I actually ended up using both red and orange bell peppers, plus a green poblano. Use whatever mix you enjoy. I’m into orange peppers right now.
Then an onion, of course. I don’t think you can (or should) do a Mexican inspired bowl without a charred onion.
Roast the chicken, peppers, and onions all at once for 20 to 25 minutes. You want the peppers to start getting a little bit of a char on them.
Step 3: the honey-lime vinaigrette
While the chicken is cooking, I mix the vinaigrette. We’re taking a shortcut and using store-bought salsa verde mixed with olive oil, honey, and lime. The salsa verde makes for a delicious vinaigrette that feels a little more special.
Step 4: time to build your bowls
At this point, all you have to do is assemble. You’ll need cooked rice, avocado, cherry tomatoes, lots of cilantro, green onions if you’re into them, and some yogurt or sour cream.
Slide the chicken over a bowl of rice. Add the onions and peppers. Then I add thinly sliced avocado tossed with lime and sea salt, lots of cilantro, green onion, and a dollop of yogurt over each bowl. As I mentioned above, cheese would be especially delicious. I’d add lots of crumbled cheese. I love to use cotija, but feta or cubes of cheddar are great substitutes.
Top each bowl with the vinaigrette and maybe an extra sprinkle of sea salt. This will be a fun family dinner!
Looking for more simple Mexican recipes? Here are a few favorites:
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Cauliflower Al Pastor Quesadillas with Lime Smashed Avocado
Mushroom Al Pastor Tacos with Garlic Lime Special Sauce
Healthier Homemade Crunchwrap Supreme
Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch
Lastly, if you make these Honey Lime Chili Chicken Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Honey Lime Chili Chicken Bowls
Servings: 6
Calories Per Serving: 406 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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
Honey Lime Vinaigrette
- 1/3 cup salsa verde
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey
- 1/4 cup lime juice
- flaky salt
Instructions
- 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.
This post was originally published on May 16, 2024
Does the vinaigrette have chopped jalapenos in it? Or green chiles? I thought I saw that in your video but may be wrong! Excited to try these!
Hey Melissa,
Yes, if you wanted to add some chopped chilies those are a great addition, but not needed:) I hope you love this recipe! xT
None of the flavors came together the way I expected them to. It was just all wrong and pretty blah overall.
Hi Macy,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed! x
A new meal for us! We loved all of this! Yum!!
Thanks so much, Jennifer! So glad to hear you enjoyed this recipe, thank you for giving it a try! Enjoy the short week:) x
So many great flavors, it was a hit at my house. We did make it on the grill as it is summertime. Will make often as it is easy, healthy and delicious!
Hey Deb,
Fantastic!! So glad to hear that you enjoyed this recipe! I appreciate you giving it a try! xT
This recipe was a huge success! It was delicious! So many wonderful flavors – I prepared it according to the recipe. The only change I made was cooking it on a griddle on our grill vs in the oven since it was 88 degrees today and I didn’t want to turn the oven on. My husband loved it! It will definitely be in our menu rotation. It was very easy to make and the presentation looked amazing.
Hey Jan,
Happy Friday! Thrilled to hear that you enjoyed this recipe, thanks for your comment and making it! Xx
This is delicious and easy! Especially the vinaigrette. Does your calorie estimate include the rice and avocado? Thanks!
Thanks so much, Heather! Love to hear that this dish turned out well for you, I appreciate you making it! Yes, the rice and avocado is included:) xT
I’m thinking of making this with a ribeye I have….what changes do you suggest I make?
Hi Jessica,
I would probably sear the ribeye or throw it on the grill, but sounds like a yummy idea! I hope you love this recipe! xT
I couldn’t get enough of this, so quick and easy and delicious
Thanks so much, Arielle! Love to hear that you enjoyed this dish! xT
This was very good! I will definitely be making it again! The whole family loved it
Hey Sarah,
Wonderful! So glad to hear that you enjoyed this dish, thanks for making it! x
Made this for dinner last night, it was delicious. Great recipe thank you Tieghan.
Hey Colleen,
Happy Friday!! So glad to hear that you enjoyed this recipe, thanks a lot for giving it a try! xT
So amazing!!! One of my faves
Hi Jennifer,
Awesome! So glad to hear that this dish turned out nicely for you, I appreciate you making it! xx
We have loved all the recipes we have made from your site but this one was a HUGE hit with all of us. It might be our favorite yet and that’s really saying something. We will definitely be adding this one into rotation.
Thank you so so much!
Hey Angela,
Love to hear this! Thanks so much for trying this dish and your feedback! So glad it was enjoyed:) x
Made this several times and love it! Subbed cauliflower rice and added Tajin as one of the seasonings. Definitely a keeper!
Hey Clare,
Love to hear that you have been enjoying this recipe, thanks for making it so often! xT
I made this last night and my family of 6 loved it! I did make extra dressing though- can it be stored or no because you’d have to heat it back up?
Hey Erica,
So glad to hear that your family enjoyed this dish! I think the dressing would be just fine in the fridge for 1 week:) xx
This was ah-maaaa-zing! And so simple! It’s super hot tonight, so we cooked the chicken and veggies outside on the Blackstone, and it was the perfect summertime dinner! 🤩
Hey Lori,
Fantastic! I appreciate you trying this recipe and your comment, so glad to hear it turned out nicely for you! xT