Simply Sissom

Real Food for Real Life

  • Blog
  • Home
  • About
    • Contact
    • The Newsletter
    • Privacy Policy
  • Recipes
    • Meal Plans
  • FREE RESOURCES FOR SUBSCRIBERS
  • Real Food For Real Life
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Main Meals

    Honey-Lime Chicken Macro Bowls

    January 8, 2020 by Bailey Sissom Leave a Comment

    Jump to Recipe·Print Recipe

    Honey-Lime Chicken Macro Bowls a go-to meal prep option. Complex carbs, lean protein and healthy fats all piled into a bowl and hanging out in the refrigerator ready to go!

    Pin Honey-Lime Chicken Macro Bowls for later!

    Honey-Lime Chicken Macro Bowls on a white countertop. Butternut squash, shredded chicken, sautéed spinach and brown rice.

    Last week I shared these quinoa stuffed peppers, and this week.... Honey-Lime Chicken Macro Bowls! Yep, I'm killing January (at least in the food department - the whole exercise everyday thing, well..  there's always next year).

    I'm super excited to share with you one of my favorite-go-to-meals as of late. Honey-Lime Chicken Macro Bowls are easy to throw together, use minimal ingredients AND can be stored in the refrigerator, fully assembled for up to 4 days. I like to spend Monday morning making 3-4 and enjoy them for lunch throughout the week. Alternatively, you could serve them to the family for dinner. They are easily customized - want more chicken? No problem. Hate Butternut Squash? Use Sweet Potatoes. Kids freaked out by all things Green? Skip on the spinach. Macro Bowls are more of an "idea" than a recipe that that needs to be followed step-by-step.

    So, if you're looking for the kind of recipe that makes you feel healthier just for eating it, I got ya! Let's make Honey-Lime Chicken Macro Bowls shall we?

    Honey Lime Chicken Macro Bowl ingredients in clear bowls. Butternut squash, brown rice, spinach, honey-lime dressing.

    WHAT ARE MACRO BOWLS?

    Macro bowls are the "choose your own adventure" of recipes. Typically they combine a complex carb base in the form of a grain, raw or cooked veggies, a protein and a healthy fat.

    WHAT CAN I PUT IN MY MACRO BOWLS?

    Honestly, it can be anything. That said, if you' re like me, you like specific ideas and examples. You got it.

    PROTEIN - chicken, seasoned turkey sausage, ground beef, chopped steak, pulled pork

    GRAINS - brown rice or quinoa

    FATS - avocado, hummus, an oil-based homemade dressing

    RAW/ COOKED VEGETABLES - spinach, red peppers, cucumbers, lettuce, carrots, broccoli, cauliflower, sweet potatoes, squash, zucchini

    Honey-Lime Chicken Macro bowls - Honey Lime Dressing.

    HOW DO I MAKE HONEY-LIME CHICKEN MACRO BOWLS?

    Creating a macro bowl basically means that you prepare 4 -5 "mini recipes." Once all the components are ready... you just pile it in a bowl. 

    1. Make the Salsa Verde Chicken.
    2. Roast the Butternut Squash.
    3. Microwave the brown rice and stir in some fresh spinach at the end.
    4. Whip up the honey-lime dressing (3 -ingredients)
    5. Assemble your bowl.
    Honey-Lime Chicken Macro Bowl close view. Butternut squash, shredded chicken, sautéed spinach and brown rice.

    FAQ's ABOUT HONEY-LIME CHICKEN MACRO BOWLS:

    CAN I USE FROZEN BUTTERNUT SQUASH IN MY MACRO BOWL?

    You can! I have used both fresh and frozen, both are great. To make frozen squash that isn't "mushy" place a sheet pan into the oven while it's preheating so that it's nice and hot. Once the oven is preheated, drop the frozen squash straight onto the hot pan, spray with olive oil, toss and spray again. Season liberally with salt and pepper. Tastes great every time!

    CAN I USED FROZEN BROWN RICE IN MY MACRO BOWL? 

    Absolutely. I recommend, it. Unless you are a rice connoisseur (and some people are, lol), you won't even notice a difference. I personally just pop a steamable bag into the microwave for 3 minutes. Easy + done.

    CAN I USE A PROTEIN OTHER THAN THE SALSA VERDE CHICKEN?

    Again, these bowls are customizable. I have used Italian sausage, a grocery-bought roasted chicken, leftover meatballs from dinner the night before, etc. You can't get this one wrong. You whatever you have available will be perfect.

    CAN HONEY-LIME CHICKEN MACRO BOWLS BE MADE IN ADVANCE?

    They can, AND I recommend it! Hold off on pouring the honey-lime dressing over the bowl until you are ready to eat, otherwise.. it can get soggy. The bowls will keep in the refrigerator for up to 3 days as long as they are covered. The honey-lime dressing is good for a week (and delicious on just about everything).

    CAN I SWAP OUT INGREDIENTS IN MY MACRO BOWL?

    Absolutely. There is NO wrong. I often make these bowls with Organic Pre-Cooked Apple Chicken Sausage + quinoa in place of the salsa verde chicken and brown rice. It's delicious. I also skip the spinach about ½ of the time simply because I don't have any on hand or don't feel up to messing with it.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Honey-Lime Chicken Macro Bowls

    • Author: Bailey Sissom
    • Prep Time: 30 minutes
    • Cook Time: 25 minutes
    • Total Time: 40 minutes
    • Yield: 4 large bowls 1x
    • Category: Main Meals
    • Method: Instant Pot
    • Cuisine: American
    Print Recipe
    Pin Recipe

    Description

    Honey-Lime Chicken Macro Bowls a go-to meal prep option. Complex carbs, lean protein and healthy fats all piled into a bowl and hanging out in the refrigerator ready to go!


    Ingredients

    Scale

    For the honey-lime dressing:

    • 3 Tbs. olive oil
    • Juice of 1 lime
    • 1 Tbs. honey
    • salt and pepper to taste

    For the salsa verde chicken:

    • 1 lb. boneless skinless chicken thighs or breasts
    • 8 oz. salsa verde

    For the vegetables:

    • 25 ounces of cubed butternut squash - I purchase mine frozen
    • 5 oz. baby spinach leaves

    For the grains:

    • 2 cups prepared brown rice -  I use frozen and prepare in microwave

    Instructions

    For the honey-lime dressing:

    1. In a small bowl or mason jar, combine all ingredients. Stir until all ingredients are mixed. Store covered in the refrigerator.  You will need to shake or stir the dressing each time before use.

    For the salsa verde chicken:

    1. Arrange the chicken into a single layer at the bottom of an Instant Pot. Top with salsa verde. If you don't have an IP, see the notes below for a stove version of this chicken.
    2. Place the lid on the Instant Pot and close the pressure valve. Cook chicken on high pressure for 6-8 minutes (6 minutes for chicken pieces that are 6 oz. and 8 minutes for chicken pieces that are 8-10 oz.). The Instant Pot will take 10-15 minutes to come to pressure and then the countdown clock will start.
    3. Allow the Instant Pot to release naturally for 10 minutes after cooking concludes and then open the pressure valve.
    4. Shred chicken in the juices using 2 forks or a handheld mixer. Set aside.

    For the butternut squash:

    1. Heat oven to 400 degrees with a baking sheet inside.  Once the oven reaches temperature, remove the hot baking sheet and arrange the squash into a single layer (if using frozen do not thaw first). Spray squash with olive oil spray and season liberally with salt and pepper. Roast veggies in the oven for about 20 minutes or until squash is tender. Remove from oven and set aside.

    For the brown rice + spinach

    • Prepare your rice according to your preferred method. While the cooked rice is VERY hot, stir in the spinach. It will wilt from the heat. Season with salt and pepper and set aside.

    To Assemble Honey-Lime Macro Bowls:

    1. Into each of 4 bowls, add ¼ of the brown rice/spinach, butternut squash, chicken and honey-lime dressing. Serve immediately or store in the refrigerator for up to 4 days.

    Notes

    • If you don't have an instant pot - follow recipe directions, but place salsa verde chicken ingredients into a glass baking dish. Cook at 350 degrees for 40 minutes - 1 hour or until chicken is no longer pink in the center. Cooking times will vary based on the size of the chicken breast.
    • If your spinach does not wilt completely, use a microwave safe bowl and add 1 Tbs of water to the spinach rice mixture. Cover with plastic wrap and cook for 1-2 additional minutes.

    Keywords: macro bowl, chicken

    Did you make this recipe?

    Tag @simplysissom on Instagram and hashtag it #simplysissom

    Let's Be Friends:

    You can  find Simply Sissom on Instagram where I share even more recipes (some that aren’t on the blog), behind the scenes pics and videos AND tips and tricks to make healthy eating realistic for your busy family.

    Did you make this recipe? If you tried the recipe, I would love to see it and have you share! Tag me @simplysissom using the hashtag #simplysissom.

    Recipes Like Honey-Lime Chicken Macro Bowls:

    Heart and Seoul Grain Bowls:

    Heart and Seoul Grain Bowls on a white marble countertop.

    Chicken Burrito Bowls with Cilantro-Lime Dressing:

    Chicken Burrito Bowl with Cilantro-Lime Dressing in a black bowl on a white wooden surface.

    Egg Roll In A Bowl:

    3 Black Bowls on a white marble countertop filled will Egg Roll in a Bowl.
    « Freezer-Friendly Quinoa Stuffed Peppers
    Freezer-Friendly Buffalo Chicken Meatloaf Cups »

    About Bailey Sissom

    Bailey Sissom is a 3rd grade teacher turned stay-at-home mom and the creator of Simply Sissom, a blog for busy moms who value feeding their kids healthy meals and snacks, but struggle with finding the time to make it happen. On Simply Sissom, Bailey shares practical recipes, tips and tricks to help make preparing whole food meals happen consistently.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Hi, I'm Bailey! Boy Mom x3 and former teacher turned food blogger. On Simply Sissom you will find simple, tasty, fuss-free recipes that are perfect for busy families.

    More about me →

    Popular Recipes:

    • How To Build A Simple Trader Joe's Charcuterie Board
    • 4 Ingredient Pesto Chicken Bake
    • Make Ahead Fruit and Yogurt Parfaits (Video)
    • Simple Cauliflower Pizza Crust

    Seasonal Recipes

    • Crunchy Pumpkin Pie Energy Balls
    • Chunky Chocolate Pumpkin Muffins
    • Ultimate Pumpkin Pizza
    • Thick and Chunky Vegetable Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Simply Serving

    Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress