Ingredients

(Serves 6)

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3 lb boneless, skinless chicken thighs or breasts

⅓ cup honey

¼ cup fresh lime juice (about 4–5 limes)

Zest of 2 limes

¼ cup soy sauce (or low-sodium)

3 tbsp olive oil

4 cloves garlic, minced

1½ tsp ground cumin

1½ tsp chili powder

1 tsp smoked paprika

1 tsp salt

½ tsp black pepper

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For Brown Rice

3 cups uncooked brown rice

6 cups water or low-sodium chicken broth

1½ tsp salt

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For Roasted Veggies 

2 bell peppers, sliced

2 cups broccoli florets

2 medium zucchini, sliced

1 red onion, sliced

3 tbsp olive oil

1 tsp salt

½ tsp pepper

1 tsp garlic powder

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Optional Toppings (Highly Recommended)

Fresh cilantro

Sliced avocado

Pico de gallo or fresh salsa

Lime wedges

Drizzle of leftover honey-lime sauce (reduce it briefly on the stove for safety)

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INSTRUCTIONS:

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Chicken & Honey Lime Juice

1. Whisk honey, lime juice + zest, soy sauce, olive oil, garlic, and spices.

2. Marinate chicken at least 30 minutes (up to overnight).

3. Grill, roast (400°F for ~25–30 min), or pan-sear until internal temp hits 165°F.

4. Rest 5 minutes, then slice or chop.

 

Brown Rice

1. Rinse rice. Bring liquid to a boil, add rice and salt.

2. Cover and simmer 40–45 minutes.

3. Fluff and hold warm.

 

Roasted Veggies 

1. Toss veggies with oil and seasoning.

2. Roast at 400°F for 20–25 minutes, stirring halfway.

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Assemble bowls and garnished as desired.