Why You’ll Love This Recipe
Easy Cilantro Lime Rice Bowl with Chicken is a vibrant and satisfying meal packed with fresh, zesty flavor and wholesome ingredients. Featuring tender chicken, fluffy rice, and a bright cilantro-lime dressing, it’s perfect for quick weeknight dinners or meal prep. Customizable and nutrient-rich, this bowl brings restaurant-style flavor to your kitchen with minimal effort.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breastolive oilgarlic powdercuminchiliricefresh cilantrolime juicezest of limeseasaltblack peppercornmilk (optional for creamy dressing)avocadotomatoesred onioncornblack beanssour cream or Greek yogurt (optional garnish)
directions
Cook the rice according to package instructions. Once done, stir in chopped cilantro, lime juice, lime zest, and salt. Set aside.
While rice is cooking, season chicken breast with olive oil, garlic powder, cumin, chili, salt, and pepper.
Cook chicken in a skillet over medium heat for 6-8 minutes per side or until fully cooked. Let rest, then slice.
In a large bowl or individual serving bowls, layer the cilantro lime rice, sliced chicken, diced avocado, chopped tomatoes, red onion, corn, and black beans.
Top with a dollop of sour cream or Greek yogurt if desired.
Garnish with additional cilantro and lime wedges for extra zest.
Servings and timing
This recipe yields approximately 4 bowls.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Variations
Swap chicken for grilled shrimp, tofu, or steak.
Add shredded cheese for a richer bowl.
Use brown rice or quinoa for a healthier grain.
Add jalapeños for extra heat.
Drizzle with chipotle mayo or hot sauce for a flavor kick.
storage/reheating
Store components separately in airtight containers in the fridge for up to 4 days.
Reheat rice and chicken in the microwave for 1-2 minutes before assembling.
Best enjoyed fresh, but bowls can be packed as lunch.
FAQs
Can I use store-bought cilantro lime rice?
Yes, for convenience, store-bought options work well.
Is this bowl good for meal prep?
Absolutely, just store each ingredient separately to keep everything fresh.
How can I make it vegetarian?
Skip the chicken and add grilled tofu or more beans.
Can I use leftover chicken?
Yes, repurpose rotisserie or grilled chicken for a quicker version.
Do I need a dressing?
Not necessarily—lime juice and fresh ingredients add enough flavor, but creamy dressings can enhance it.
Can I make this dairy-free?
Yes, simply omit the sour cream or use a dairy-free alternative.
What’s the best rice for this bowl?
Jasmine or basmati rice works great due to their fluffy texture.
Is this recipe spicy?
It can be adjusted—add chili or jalapeños for more heat.
Conclusion
Easy Cilantro Lime Rice Bowl with Chicken delivers fresh, zesty, and satisfying flavors in every bite. Whether you’re meal prepping or throwing together a quick dinner, this customizable dish is sure to become a regular favorite in your weekly rotation.
Print
Easy Cilantro Lime Rice Bowl with Chicken
- Prep Time: 30 minutes (plus marinating)
- Cook Time: 25 minutes
- Total Time: 1 hour (including prep and cook)
- Yield: 4 servings 1x
- Category: Dinner
- Method: Bake or Air-fry
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
A flavorful and refreshing bowl featuring cilantro-lime rice, juicy marinated chicken, black beans, corn, avocado salsa, and a creamy chipotle yogurt sauce — perfect for quick dinners or meal prep.
Ingredients
- 1 1/4 lb boneless skinless chicken thighs or breasts
- 2 Tbsp lime juice (plus more for rice and salsa)
- 1 Tbsp lime zest
- 3 Tbsp chopped fresh cilantro (plus more for garnish)
- 2 Tbsp olive oil
- 1 Tbsp honey
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups cooked long-grain rice
- 1 (15 oz) can black beans, rinsed and drained
- 1 1/2 cups corn kernels
- 2 ripe avocados, diced
- 1/3 cup chopped cilantro (for salsa)
- 1/4 cup finely diced red onion
- 2 Tbsp lime juice (for salsa)
- 1/2 tsp salt (for salsa)
- 1/2 cup plain Greek yogurt
- 2 chipotle peppers in adobo + 1–2 Tbsp adobo sauce
- 1 Tbsp lime juice (for sauce)
- 1/2 tsp salt (for sauce)
- 1/4 tsp garlic powder (for sauce)
Instructions
- In a bowl, mix lime juice, zest, cilantro, olive oil, honey, paprika, garlic powder, salt, and pepper. Add chicken and marinate 30 minutes to 6 hours in the fridge.
- While marinating, prepare the rice by mixing with lime juice, lime zest, cilantro, and salt.
- Blend yogurt, chipotle peppers, adobo sauce, lime juice, salt, and garlic powder until smooth. Chill.
- For salsa, combine avocados, cilantro, red onion, lime juice, and salt. Set aside.
- Preheat oven or air fryer to 400°F. Bake chicken for 20–25 minutes or air fry for 14–18 minutes until cooked through. Let rest and slice.
- Assemble bowls with rice, beans, corn, chicken, and salsa. Drizzle with chipotle yogurt sauce.
- Garnish with cilantro, lime wedges, or sliced jalapeños as desired.
Notes
- Use chicken breasts if preferred; pound to even thickness.
- Air-frying gives crispier results in less time.
- Bowls keep well in the fridge for 3 days.
- Chipotle yogurt sauce lasts up to a week in the fridge.
- Add sautéed veggies or leafy greens for variety.
Nutrition
- Serving Size: 1 bowl
- Calories: 600 kcal
- Sugar: 9 g
- Sodium: 920 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 14 g
- Protein: 40 g
- Cholesterol: 130 mg
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