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Cilantro Lime Chicken Bowls

Zesty Cilantro Lime Chicken Bowls for Easy Weeknight Dinners

Enjoy these Cilantro Lime Chicken Bowls, a fresh and vibrant dish perfect for quick weeknight dinners.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Boneless skinless chicken thighs this cut remains juicy and tender, perfect for marinating and roasting.
  • 1/4 cup Lime juice adds bright acidity to enhance the flavor of the chicken.
  • 1 teaspoon Lime zest the aromatic oils from the lime peel elevate the dish with a zesty fragrance.
  • 1/4 cup Fresh cilantro this herb imparts that signature flavor that pairs beautifully with lime.
  • 2 tablespoons Olive oil helps to create a rich marinade that locks moisture in the chicken.
  • 1 tablespoon Honey adds just the right amount of sweetness to balance the dish.
  • 1 teaspoon Paprika contributes a subtle smokiness and vibrant color.
  • 1 teaspoon Garlic powder lends savory depth that complements the other flavors.
  • 1 teaspoon Salt essential seasoning to enhance all the taste profiles.
  • 1 teaspoon Black pepper essential seasoning to enhance all the taste profiles.
For the Avocado Salsa
  • 2 ripe Avocados creamy texture that adds richness and balances the spice.
  • 1/4 cup Cilantro fresh and green, gives this salsa its identity.
  • 1/4 cup Red onion provides a crunchy bite and sweet flavor when diced finely.
  • 1 tablespoon Lime juice a splash keeps the avocados from browning and brightens the salsa.
  • 1/2 teaspoon Salt seasons the avocado salsa for the best taste.
For the Bowl Assembly
  • 2 cups Cilantro lime rice a fluffy base that complements the chicken and fresh toppings.
  • 1 can Black beans packed with protein and fiber, they add heartiness to the meal.
  • 1 cup Corn sweet kernels offer a nice pop of flavor and color.
  • 1/2 cup Plain Greek yogurt a creamy, tangy addition that substitutes sour cream perfectly.
  • 1 can Chipotle peppers in adobo these bring a smoky heat that elevates the whole dish.
  • 2 tablespoons Adobo sauce adding depth, this sauce ties the flavors together.
  • 1 tablespoon Fresh lime juice enhances the chipotle sauce with a bright finish.
  • 1/2 teaspoon Salt critical seasoning to balance the chipotle sauce.
  • 1/2 teaspoon Garlic powder critical seasoning to balance the chipotle sauce.

Equipment

  • Oven
  • blender
  • Mixing Bowl
  • Shallow bowl or ziplock bag

Method
 

Preparation
  1. In a bowl, combine lime juice, lime zest, cilantro, olive oil, honey, paprika, garlic powder, salt, and black pepper.
  2. Place the chicken thighs in a shallow bowl or a large ziplock bag, pouring the marinade over them. Seal or cover, and let them marinate for at least 30 minutes in the fridge.
  3. While the chicken marinates, cook the cilantro lime rice if you haven’t already. Mix in fresh cilantro, lime juice, and salt.
  4. Add all the chipotle sauce ingredients to a blender. Blend until smooth, then set aside.
  5. In a medium bowl, combine cubed avocados, cilantro, diced red onion, lime juice, and salt. Stir gently.
  6. Set your oven or air fryer to 400°F.
  7. Bake the chicken for 20-25 minutes or air fry for 14-18 minutes, until the internal temperature reaches 165°F.
  8. Once cooked, allow the chicken to rest for a few minutes.
  9. Start with a scoop of cilantro lime rice. Top with black beans, corn, avocado salsa, and slices of chicken.
  10. Drizzle with the chipotle sauce and sprinkle with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 800mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 20IUVitamin C: 30mgCalcium: 20mgIron: 15mg

Notes

For extra crunch, add tortilla chips on the side! Store leftovers in an airtight container for up to 3 days.

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