Honey Lime Chicken Bowls

Honey Lime Chicken Bowls

So I love Chipotle, like a lot. We get it almost weekly because it’s quick and well, it’s stinking delicious! It’s one of those places where I can keep eating there and never feel like total crap afterwards. I always get a chicken bowl and mix up the toppings to keep things interesting.

Making your own Chipotle-like bowls at home is pretty simple though it does require a few steps to get all of the components together. Really though, it’s just about cooking the chicken, beans, and quinoa (or rice if you prefer) and then the rest of the toppings you can just throw on top without much effort. This is a great dinner to make for family or friends because you can set up a “DIY Bowl” bar with lots of toppings like corn, salsa or pico de gallo, guacamole or sliced avocado, cheese, sour cream…you get my point. All of the good stuff!

I would happily stuff my face with these bowls for lunch or dinner and any day of the week!

Honey Lime Chicken Bowls

Honey Lime Chicken Bowls


For the Honey Lime Chicken:

  • 2 large boneless chicken breasts, trimmed and cut in half length-wise
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 1 clove garlic, minced
  • salt and pepper to taste

For the Cilantro Lime Quinoa:

  • 1 cup quinoa
  • 2 cups chicken broth (or vegetable broth)
  • 1 1/2-2 tablespoons fresh lime juice
  • salt and pepper to taste

For the Black Beans: (Optional, you can also just use plain black beans if desired)

  • 1 can (approx. 15-ounces) unseasoned low sodium black beans
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt (or to taste)

For the Bowls:

  • Honey lime chicken, sliced
  • Cilantro lime quinoa
  • Suggested toppings: black beans (heated), corn, pico de gallo, salsa, cheese, sour cream, guacamole or sliced avocado, fresh cilantro, etc.


For the Honey Lime Chicken:

  1. In a bowl, whisk together the lime juice, honey, garlic, and salt and pepper. Arrange the chicken on a large plate. Pour the marinade over the chicken and let marinate for 20-30 minutes.
  2. Heat a grill pan over medium heat. Add the chicken and cook for about 4-5 minutes. Turn the chicken over and cook on the other side for another 5 minutes or until the chicken is fully cooked. Let sit for 5 minutes and then cut into slices.

For the Cilantro Lime Quinoa:

  1. While the chicken is cooking, add the broth to a pot over medium heat and bring to a light boil. Stir in the quinoa and cook until the liquid is absorbed and the quinoa is tender (20-25 minutes). Remove from the heat and set aside.


For the Black Beans:

  1. Pour the beans (liquid included) into a small sauce pan over medium heat. Fill the empty can with water and add to the beans. Stir in the cumin, garlic powder, chili powder, and salt. Simmer for about 15 minutes. 
  2. To serve with the bowls, use a slotted spoon to scoop out the beans from the pan.

For the Bowls:

  1. Divide the quinoa evenly amongst 4 bowls followed by the chicken. Add other desired toppings. Serve.
All images and text ©

Honey Lime Chicken Bowls



  1. This looks like a light and refreshing meal, perfect for our summer!

    Choc Chip Uru

  2. These definitely look like something I could eat every week!

  3. This looks yummy. Going to the store today to make this tonight.

  4. My kids love Chipotle too…. I see these bowls in our future. :)

  5. I love making bowls like this at home! And that honey lime chicken sounds fantastic!!

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