These bowls kind of remind me of burrito bowls, but I like them better. I ditched the beans (my least favorite ingredient), doubled the onions, and doubled the peppers. Instead of salsa, I used my favorite super simple honey-lime vinaigrette. The only things missing were a handful of cheese and a side of chips, which I honestly added after the photos. You can never go wrong with some cheese and chips! Aside from that, this is my perfect bowl. Now that Memorial Day is on the horizon, I’ve definitely started to shift my cooking towards more summery recipes. Even though it’s not even close to summer outside over here, it’s okay. I can live through you all for a bit until I make it somewhere sunny and warm. Right now, I’m embracing lighter, faster summer-style meals! I made this all on a sheet pan, but you could easily grill the chicken, peppers, and onions too. That would be delicious as well!
Details
Step 1: season up the chicken I used chicken breasts for this bowl, but like always, you can use chicken breasts or thighs. It’s totally up to you and your preference. Season the chicken with olive oil, honey, garlic, chili powder, cumin, salt, and chili flakes to taste. To save dishes, do this all on a sheet pan. Step 2: the vegetables For the vegetable portion of this bowl, I went classic: onions and peppers. I actually ended up using both red and orange bell peppers, plus a green poblano. Use whatever mix you enjoy. I’m into orange peppers right now. Then an onion, of course. I don’t think you can (or should) do a Mexican inspired bowl without a charred onion. Roast the chicken, peppers, and onions all at once for 20 to 25 minutes. You want the peppers to start getting a little bit of a char on them. Step 3: the honey-lime vinaigrette While the chicken is cooking, I mix the vinaigrette. We’re taking a shortcut and using store-bought salsa verde mixed with olive oil, honey, and lime. The salsa verde makes for a delicious vinaigrette that feels a little more special. Step 4: time to build your bowls At this point, all you have to do is assemble. You’ll need cooked rice, avocado, cherry tomatoes, lots of cilantro, green onions if you’re into them, and some yogurt or sour cream. Slide the chicken over a bowl of rice. Add the onions and peppers. Then I add thinly sliced avocado tossed with lime and sea salt, lots of cilantro, green onion, and a dollop of yogurt over each bowl. As I mentioned above, cheese would be especially delicious. I’d add lots of crumbled cheese. I love to use cotija, but feta or cubes of cheddar are great substitutes. Top each bowl with the vinaigrette and maybe an extra sprinkle of sea salt. This will be a fun family dinner! Looking for more simple Mexican recipes? Here are a few favorites: Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips Cauliflower Al Pastor Quesadillas with Lime Smashed Avocado Mushroom Al Pastor Tacos with Garlic Lime Special Sauce Healthier Homemade Crunchwrap Supreme Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch Lastly, if you make these Honey Lime Chili Chicken Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
