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. Remove the chicken from the marinade and pat it dry with paper towels. Discard the excess marinade.
- 3In a small bowl, mix the salt, pepper, paprika, onion powder, and oregano. Season both sides of the chicken thighs with the seasoning mixture.
- 4Add 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. Let the chicken rest for a few minutes.
- 5Divide the cooked rice among four bowls.
- 6Top with fire-roasted corn, sliced cucumbers, and red onions (raw or pickled as preferred).
- 7Add the sliced honey lime chicken thighs on top of the rice and veggies.
- 8Garnish 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 limes 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 (white, brown, or cauliflower rice)
- 1 cup fire-roasted corn (you can use frozen and thawed or canned)
- 1 cucumber, thinly sliced (use raw or pickled, per preference)
- 0.5 red onion, thinly sliced (use raw or pickled, per preference)
- 4 lime wedges
- 1 fresh cilantro, chopped (optional)
Equipment
bowlwhiskskillet or grill panpaper towelssmall bowltongsspatulaplatescontainers