Honey Lime Chicken Bowls
Directions
- 1In a bowl, whisk together liquid aminos, honey, lime juice, and minced garlic. Add the chicken thighs to the marinade, making sure they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- 2Preheat a skillet or grill pan over medium heat.
- 3Remove the chicken from the marinade and pat it dry with paper towels. Discard the excess marinade.
- 4In a small bowl, mix the salt, pepper, paprika, onion powder, and oregano. Season both sides of the chicken thighs with the seasoning mixture.
- 5Add a little olive oil to the pan, then cook the chicken thighs for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and they are golden and caramelized.
- 6Let the chicken rest for a few minutes.
- 7Divide the cooked rice among four bowls.
- 8Top with fire-roasted corn, sliced cucumbers, and red onions (raw or pickled as preferred).
- 9Add the sliced honey lime chicken thighs on top of the rice and veggies.
- 10Garnish with fresh cilantro and serve with lime wedges on the side for an extra zesty kick.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 3 tbsp liquid aminos (or soy sauce)
- 2 tbsp honey
- 2 lime juice
- 3 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp paprika
- 1 tsp onion powder
- 0.5 tsp dried oregano
- 1.5 cups cooked rice
- 1 cup fire-roasted corn
- 1 cucumber, thinly sliced
- 0.5 red onion, thinly sliced
- 4 lime wedges
- 1 fresh cilantro, chopped
Equipment
bowlskillet or grill panpaper towelssmall bowl