Recipes

Honey-Lime Cilantro Chicken & Rice Bowls

by StudioLink Recipe.
June 09, 2026
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EBT-Friendly: 100% of ingredients

Made by Jamie

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Juicy, zesty grilled chicken served over fluffy rice with creamy avocado, crisp cucumbers, pickled onions, and a bright honey-lime cilantro dressing. These bowls are fresh, filling, and perfect for meal prep or a quick weeknight dinner.

Ingredients:

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For the Chicken Marinade
  •   10-12 boneless chicken thighs
  •   1/3 cup olive oil
  •   1 tbsp paprika
  •   1 tbsp salt
  •   1 tbsp onion powder
  •   1 tbsp garlic powder
  •   1 tsp cumin
  •   1/2 tsp red chili flakes
  •   2 cloves garlic (grated)
  •   1 tbsp honey
  •   freshly cracked black pepper
  •   2 limes (juiced and zested)
 
For the Bowls
  •   2 cups white rice (cooked)
  •   1 3/4 cups chicken broth (or veggie broth)
  •   1/2 cup pickled onions
  •   2 tbsp fresh cilantro (chopped)
  •   4 mini cucumbers (sliced)
  •   2 ripe avocados (sliced)
 
For the Honey-Lime Dressing
  •   1/2 cup olive oil
  •   1 tbsp red wine vinegar
  •   1 tbsp Dijon mustard
  •   1 tbsp honey
  •   1 tsp salt
  •   1/2 tsp red chili flakes
  •   freshly cracked black pepper
  •   1 clove garlic (grated)
  •   1 lime (juiced and zested)
  •   2 tbsp cilantro (chopped)
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Marinate the chicken: In a large bowl, whisk together olive oil, paprika, salt, onion powder, garlic powder, cumin, red chili flakes, grated garlic, honey, black pepper, and the zest and juice of 2 limes. Add 10-12 boneless chicken thighs and coat well. Marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
  2. Cook the rice: Rinse 2 cups white rice. Cook in 1¾ cups chicken broth instead of water for extra flavor. Bring to a boil, cover, reduce to low heat, and cook until fluffy. Let rest covered for 5 minutes before serving.
  3. Cook the chicken: Grill the marinated chicken over medium-high heat until golden and cooked through, about 5-7 minutes per side. Brush with extra marinade as you grill. Let rest, then slice.
  4. Make the dressing: In a small bowl or jar, whisk together ½ cup olive oil, 1 tbsp red wine vinegar, 1 tbsp Dijon mustard, 1 tbsp honey, 1 tsp salt, ½ tsp red chili flakes, black pepper, 1 grated garlic clove, the zest and juice of 1 lime, and 2 tbsp chopped cilantro. Shake or whisk until well combined.
  5. Assemble the bowls: Start with a base of warm rice. Top with sliced chicken, sliced mini cucumbers, sliced avocado, chopped cilantro, and pickled onions. Drizzle generously with the honey-lime dressing. Serve immediately.

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Total Ingredients: 20 distinct items

EBT-Eligible: 100%

All ingredients are basic grocery staples including chicken thighs, rice, fresh produce, spices, and pantry items.

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