Honey Lime Chili Chicken Bowls

Name: Honey Lime Chili Chicken Bowls
Total time: 40 min
Yield: 6 servings
Cuisine: Indonesian
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; 1/3 cup salsa verde; 1/4 cup extra virgin olive oil; 1 tablespoon honey; 1/4 cup lime juice; flaky salt

These bowls are the simplest to make and come together in under 45 minutes...a fun family dinner!

⏱️ 40 min 🔪 Prep: 20 min 🔥 Cook: 20 min 📊 Medium 👁️ 20 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

6 servings

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
1/3 cup salsa verde
1/4 cup extra virgin olive oil
1 tablespoon honey
1/4 cup lime juice
flaky salt

Steps

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.