Honey Garlic Chicken Rice Bowl

Instructions

Step 1. In a bowl, whisk together the garlic, honey, soy sauce, lime juice, paprika, salt, and black pepper.

Step 2. Add the chicken to the marinade and let it sit for at least 20 minutes.

Step 3. Preheat the oven to 425°F (220°C).

Step 4. Toss the baby potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25 to 30 minutes until golden and tender.

Step 5. During the last 12 minutes of roasting, add the asparagus to the baking sheet and roast until tender-crisp.

Step 6. Heat a skillet over medium-high heat and add the marinated chicken.

Step 7. Cook the chicken for 5 to 7 minutes per side, brushing with any remaining marinade, until caramelized and fully cooked.

Step 8. Transfer the chicken to a cutting board and let it rest for 5 minutes.

Step 9. Slice the chicken into strips.

Step 10. Divide the cooked rice among serving bowls.

Step 11. Arrange the roasted potatoes, asparagus, and avocado around the rice.

Step 12. Place the sliced honey garlic chicken on top.

Step 13. Garnish with chopped parsley and serve with fresh lime wedges.

Step 14. Squeeze lime juice over the bowl just before eating.

Storage and Reheating Tips

Store the chicken, rice, and vegetables in airtight containers in the refrigerator for up to 4 days.

Keep the avocado separate and slice fresh when serving for the best texture and appearance.

Reheat the chicken, rice, potatoes, and asparagus in the microwave or a skillet until warmed through.

Add a splash of water to the rice before reheating to help maintain moisture.

This meal can be frozen without the avocado for up to 2 months. Thaw overnight in the refrigerator before reheating.