Honey Lime Glazed Chicken Rice Bowl

Instructions

Step 1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2. In a bowl, whisk together honey, lime juice, soy sauce, olive oil, minced garlic, paprika, salt, and black pepper.

Step 3. Place the chicken breasts in the bowl and coat them evenly with the marinade. Let them marinate for at least 20 minutes.

Step 4. Toss the baby potatoes with olive oil, garlic powder, salt, and black pepper. Spread them on one side of the baking sheet.

Step 5. Roast the potatoes for 15 minutes, then add the asparagus to the baking sheet and continue roasting.

Step 6. Meanwhile, heat a grill pan or skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, brushing with the remaining glaze until caramelized and fully cooked.

Step 7. Remove the potatoes and asparagus from the oven once tender and golden brown.

Step 8. Divide the cooked rice among serving bowls.

Step 9. Arrange the roasted potatoes, asparagus, avocado slices, and lime slices around the rice.

Step 10. Slice the glazed chicken and place it over the rice. Garnish with fresh parsley.

Step 11. Serve immediately with extra lime wedges if desired.

Storage and Reheating Tips

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

Keep the avocado fresh by adding it just before serving rather than storing it with the bowl.

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

For best texture, add fresh avocado and lime slices after reheating.

Freeze cooked chicken for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.