Honey Lime Chili Chicken Bowls

• servings: 6 servings
• total time: 40 minutes

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

For the Vinaigrette:

1/3 cup salsa verde

1/4 cup extra virgin olive oil

1 tablespoon honey

1/4 cup lime juice

flaky salt

Directions

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.

Notes

Rub the chicken with honey first and then sprinkle on the spices for even distribution! This is good with cotija on top.

Nutrition

• Calories: 406 kcal