1-First, mix up the marinade by combining 3 tablespoons freshly squeezed lime juice, 1 ½ tablespoons honey, ¼ cup olive oil, 2 cloves minced garlic, ¼ teaspoon salt, ¼ teaspoon black pepper, a pinch of crushed red pepper flakes, and ⅓ cup chopped cilantro in a bowl. Pour this over 1 pound of boneless, skinless chicken breasts and refrigerate for 30 minutes to 2 hours to let the flavors soak in. While that’s chilling, cook 2 cups of jasmine rice according to the package instructions for a fluffy base.

2-Next, fire up your grill to high heat, around 500 to 550 degrees Fahrenheit, and grill the marinated chicken for 5 to 6 minutes per side until it hits an internal temperature of 165 degrees Fahrenheit. If you’re adding fresh corn, grill the cobs for about 10 minutes until charred, or use steamed or canned corn as a quick alternative. Once done, let the chicken rest for 5 to 10 minutes before slicing it into strips.

3-Now, assemble your bowls by placing the cooked jasmine rice at the bottom, then add the sliced grilled chicken, 1 cup chopped tomatoes, ⅔ cup sweet corn, 1 chopped avocado, and pickled onions on top. Drizzle any remaining marinade over everything and season with kosher salt and pepper to taste for that final flavor boost. This dish is great for meal prepping, as it holds up well when stored, and you can tweak the veggies for a personal touch.

4-Rinse and cook the jasmine rice first for a solid foundation.

5-Marinate the chicken to lock in those fresh flavors.

6-Grill everything to perfection for that smoky taste.

7-Assemble with your favorite toppings for a customized bowl.