Sweet and Tangy Chicken Bowl

Sweet and Tangy Chicken Bowl

The warm weather has started and the streets of the city are coming alive. Doesn’t it just make you want to go to the market every damn day and make the most amazing meals to enjoy outdoors? It’s time to bring in the fresh flavours! This recipe is inspired by the Honey Chipotle Chicken Bowls by Jessica Merchant from How Sweet Eats and it’s the perfect combination of sweet and sticky with some fresh tang from the lime.

I’m a big fan of bowls. Any kind. I make them all day, every day. From smoothies to salads to oatmeal. The nice thing about this recipe is that you can make is as sweet or as tangy as you want and play with the veggies depending on your preferences.

My favourite type of rice is Basmati.  Now I know that it’s really not the healthiest option, but sometimes you have to treat yourself and there’s only so much quinoa a girl can eat.

I made my bowl with avocado, mixed salad, cherry tomatoes and red pepper, but as I said, you can get really creative with this. Regardless, you are bound to enjoy this yummy summer salad.


Makes 2 bowls


  • Fill bottom of bowls with spring greens
  • 1/3 cup of lightly chopped cilantro
  • 1 cup of cherry tomatoes, sliced
  • 1 avocado, sliced
  • 1 lime, juiced
  • 1/2 tbsp honey
  • 1 tbsp olive oil

Honey BBQ Chicken

  • 2 chicken breasts
  • Salt & pepper to taste
  • 1/4 cup olive oil
  • 2 tbsp honey
  • 3 tbsp of bbq sauce
  • 1.5 tbsp dijon mustard
  • 1 garlic clove
  • 2 tbsp chopped fresh cilantro

Lime Basmati

  • 1/2 cup basmati rice
  • 1 cup water
  • 1 lime, juiced and zest grated
  • 1 tbsp coconut oil
  • Salt & pepper to taste


  1. Whisk all chicken ingredients in a bowl (aside from chicken) and add to ziplock bag or baking dish with chicken to marinate for at least 2 hours.
  2. When ready for meal, heat large skillet on medium-high heat. Add a bit of olive oil and chicken. Cover and let cook for about 6 minutes on each side until the chicken is deeply browned and cooked in the center.
  3. Cook rice as indicated on package.  Once cooked, add lime juice, zest and coconut oil and season with salt and pepper.
  4. To make your bowl, add greens in the bottom, rice and then the rest of the veggies. Add the chicken and drizzle with lime, olive oil, cilantro and some honey. Enjoy!



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