Cilantro Lime Chicken Bowl
This cilantro lime chicken bowl is fresh, zesty, and filling without being heavy. With marinated chicken, vibrant toppings, and fluffy rice, it's perfect for weeknight dinners or meal prep that tastes better than takeout.
Equipment
- Large skillet
- mixing bowls
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
For the Chicken:
- 1.5 lbs boneless skinless chicken thighs or breasts
- 1/4 cup fresh lime juice about 2-3 limes
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1/2 cup fresh cilantro chopped
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
For the Bowl:
- 2 cups cooked white or brown rice
- 1 can black beans drained and rinsed
- 1 cup corn frozen or fresh
- 1 avocado sliced
- 1/2 red onion diced
- 1/2 cup cherry tomatoes halved
- Lime wedges for serving
- Extra cilantro for garnish
Instructions
Marinate the Chicken:
- In a bowl, whisk together lime juice, olive oil, garlic, cilantro, cumin, chili powder, paprika, salt, and pepper. Add chicken and marinate for at least 15 minutes (no more than 2 hours).
Cook the Chicken:
- Heat a large skillet over medium-high heat. Cook chicken for 6–7 minutes per side until fully cooked (internal temp 165°F). Let rest for 5 minutes, then slice or chop.
Prep the Toppings:
- While chicken cooks, warm the black beans with a pinch of cumin. Sauté or thaw corn. Dice the onion, slice the avocado, and halve the tomatoes.
Assemble the Bowls:
- Add rice to each bowl, then top with chicken, beans, corn, avocado, onion, and tomatoes. Finish with lime juice and extra cilantro.
Notes
Use chicken thighs for extra flavor and juiciness.
Keep components stored separately for meal prep.
Add toppings like sour cream, shredded cheese, or salsa to customize.