¼–½ cup crumbled queso fresco or feta cheese (optional)
¼ cup chopped fresh cilantro
Lime wedges (for serving)
½ small jalapeño, thinly sliced (optional)
2 tbsp honey (for drizzle)
2 tbsp fresh lime juice (for drizzle)
1 tbsp olive oil (for drizzle)
Small pinch of salt (for drizzle)
Instructions
Marinate the chicken by whisking together olive oil, lime juice, lime zest, honey, garlic, cumin, paprika, chili powder, salt, and pepper. Coat the chicken and refrigerate for at least 30 minutes.
Cook the rice by rinsing it and boiling with water or broth, olive oil, and salt. Simmer until tender.
Prepare the avocado mix by combining diced avocados, lime juice, red onion, and cilantro. Season with salt and pepper.
Prep the toppings such as corn, black beans, and tomatoes.
Cook the marinated chicken in a skillet or on a grill until internal temperature reaches 165°F (74°C).
Make the optional honey lime drizzle by whisking honey, lime juice, olive oil, and salt together.
Assemble the bowls with rice, chicken, avocado mix, and set toppings.
Serve immediately with lime wedges.
Notes
Use chicken thighs for more flavor. For a vegetarian option, swap chicken for grilled portobello mushrooms.