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–+ servings

Hot Honey Chicken Bowl with Cilantro Lime Rice & Pico

Hot honey chicken bowl with cilantro lime rice and fresh tomato pico in a black plate
Sweet, spicy, and bright! This Hot Honey Chicken Bowl with cilantro lime rice and fresh tomato pico is the ultimate easy weeknight chicken dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serving Size 4 servings

Ingredients

Chicken

  • 2-3 chicken breasts cut into bite-sized pieces
  • Dash of salt and pepper
  • 2 tablespoons olive oil

Hot Honey Sauce

  • 2/3 cup hot honey or regular honey for no heat
  • 6 tablespoons low-sodium soy sauce
  • 2 tablespoon rice vinegar
  • 2 teaspoon sesame oil
  • 1 tablespoon chili garlic sauce or sriracha optional
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water (or chicken broth)

Cilantro Lime Rice

  • 2 cups white rice
  • 1 tablespoon butter
  • ¼ cup chopped cilantro
  • Juice and zest of 1–2 limes
  • Squeeze of lemon optional

Pico de Gallo

  • 1 carton cherry tomatoes quartered
  • 1 jalapeño ribs and seeds removed, diced
  • ¼ cup chopped fresh cilantro
  • 2 green onions diced
  • ¼ cup red onion diced
  • Dash of salt

Instructions

Make the Pico

  • Quarter 1 carton cherry tomatoes and place in a medium bowl. Dice 1 jalapeño (remove seeds if desired for less heat) and add to bowl. Dice 2 green onions and dice ¼ cup red onion; add to bowl. Chop ¼ cup fresh cilantro and add it in. Squeeze in juice and zest of 1 lime, then add a dash of salt. Stir gently to combine. Let sit 10–15 minutes to allow flavors to meld.

Cook the Rice

  • Measure 2 cups white rice and cook according to package instructions. Once fluffy, stir in 1 tablespoon butter. Add ¼ cup chopped cilantro. Mix in juice and zest of 1–2 limes. Optional: squeeze of lemon for extra brightness. Season with salt to taste.

Cook the Chicken

  • Cut 2–3 chicken breasts into bite-sized pieces. Season lightly with salt and pepper only. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken in a single layer (don’t overcrowd). Sauté 6–8 minutes, turning occasionally with tongs, until golden brown and cooked through.

Make the Hot Honey Sauce

  • In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoon cold water (or chicken broth) until smooth.
  • In a small saucepan over medium-low heat, combine: ⅔ cup hot honey (or regular honey for no heat), 6 tablespoons low-sodium soy sauce, 2 tablespoon rice vinegar, 2 teaspoon sesame oil, 1 tablespoon chili garlic sauce or sriracha (optional).
  • Stir in cornstarch slurry. Cook 1–2 minutes until thickened and glossy.

Combine Chicken & Sauce

  • Toss cooked chicken in the hot honey sauce until evenly coated. Work quickly so sauce clings and doesn’t cool.

Assemble the Bowls

  • Spoon cilantro lime rice bowls into serving bowls. Add hot honey chicken on top. Spoon fresh tomato pico over the chicken. Optional garnishes: sliced avocado, extra hot honey drizzle, lime wedges.

Notes

Tips and Tricks for Perfect Chicken Bowls

  • Don’t overcrowd the pan.. sear chicken in batches for golden color if necessary.
  • Adjust chili garlic sauce for your heat tolerance.
  • Let pico rest 10 minutes for best flavor.
  • Zest citrus last minute to keep flavors bright.
  • If using, add avocado just before serving for creamy richness.
  • Microplane zest to integrate without clumping.