Cilantro Lime Chicken Bowls are the ultimate summer meal—fresh, colorful, and out of this world delicious. Juicy, zesty chicken pairs perfectly with fluffy rice, beans, corn, avocado, and a drizzle of tangy cilantro-lime sauce, creating a dish that’s as vibrant as it is comforting.
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It’s quick, easy, and tastes like a gourmet lunch, but simple enough to whip up on a busy weekday. Who says fast and flavorful can’t go hand in hand?
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These bowls are your new summertime favorite; try it once, and you’ll see! They’re perfect for sunny days when you’re craving something fresh, colorful, and satisfying. They’re great for meal prepping, casual lunches, or even outdoor dinners when you want something light yet filling.
But, they can honestly work any time of year, especially if you have a grill pan.
I know you’re ready to dig into these bowls. But wait just a moment. You’ve got to try our cilantro lime sauce. And while you’re at it, check out our easy & healthier ground turkey burritos.
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Why You’ll Love This Recipe…
- You know those meals that make you pause and go, “Wow, this is good”? These bowls are exactly that. It’s packed with bold, fresh flavors. The zesty cilantro lime chicken, fluffy rice, crisp veggies, and tangy sauce come together for a taste that’s fresh, vibrant, and worthy of your summer menu.
- These bowls are super customizable. Not a fan of rice? Swap it for quinoa or cauliflower rice. Have leftover veggies? Toss them in. You can even go big with toppings like avocado, salsa, or shredded cheese. It’s your meal, your rules, and it’s always a hit.
- Life’s busy, and nobody has time for complicated recipes. This one keeps things quick and easy to make. The chicken marinates while you chop your veggies and cook the rice, so you’re not stuck waiting around. In no time, you’ve got a meal that tastes like you put in way more effort than you actually did.
- Let’s face it, we all eat with our eyes first. These bowls are so bright and colorful, they make you excited to dig in. It’s like creating your own little rainbow of fresh, healthy, and delicious food that’s Instagram-worthy but still super casual.
- Whether you’re trying to stay on track during the week or just save time, these bowls are great for meal prep. Get everything ready ahead of time, pack it up, and you’ve got grab-and-go lunches or quick dinners ready to go.
Ingredients
Our cilantro lime chicken bowls are all about that chicken and rice (or cauliflower rice or quinoa), and those toppings. Part of the fun is choosing your own toppings and making your bowl exactly how you like it. Below, you’ll find some of the toppings that we like to use.
- Cilantro Lime Chicken – Our super flavorful grilled cilantro lime chicken is the centerpiece of this meal.
- Rice – Fresh or day old rice is great here. If reheating in the microwave, use the paper towel trick.
- Avocado – They’re creamy, vibrant, and so tasty. If you’re a fan, this is the perfect time to use them.
- Corn – We made a quick corn salsa using canned corn, red onions, cilantro, lime juice, and salt. You can also use corn alone.
- Beans – We used canned black beans, but this is a great way to use up leftover black beans.
- Corn chips – go for a thicker chip; the thin ones will break apart.
- Cherry or Grape Tomatoes – they both taste great. They are slightly sweet, nutritious, and pretty to look at.
- Cheese – We like queso fresco or cotija.
- Limes – An extra squeeze of lime adds some citrusy brightness.
- Cilantro lime sauce – Because it’s like the best sauce for this bowl.
- Salt
See the recipe card for quantities.
How to Make Cilantro Lime Chicken Bowls
Pound the chicken breasts evenly with a meat mallet or rolling pin. Combine olive oil, lime juice, brown sugar, cilantro, garlic, cumin, paprika, salt, and pepper.
Add the chicken and marinade to a freezer bag, seal, and refrigerate for 30 minutes to 4 hours.
Preheat your grill pan to medium heat and oil it well.
Grill for 7 minutes on one side.
Flip, and cook for another 6-7 minutes, until it reaches 165°F.
Allow the chicken to rest.
Make your bowls by layering rice, chicken, favorite toppings, and sauce.
Equipment
We made this recipe with a grill pan and a ThermoPop food thermometer. Seriously, we can’t recommend the ThermoPop food thermometer enough! It’s super accurate and takes the guesswork out of cooking for more consistent results.
Storage
Store leftovers in airtight containers in the fridge for up to 4 days.
For freezing, pack the chicken and rice separately in freezer bags for up to 3 months.
Then, when you’re ready, thaw it and gently reheat it in the oven at 350°F for about 10–15 minutes, covered with foil to keep it from drying out; you can also reheat it in a skillet over medium heat with a splash of water or broth.
FAQ
Definitely! Chicken thighs are juicy and flavorful, making them a great alternative to chicken breasts.
The options are endless—avocado, salsa, shredded cheese, sour cream, or even a squeeze of extra lime juice all work beautifully.
Absolutely. Portion everything into containers and store them in the fridge, and you’ll have grab-and-go lunches or dinners ready for the week.
For a lighter option, try quinoa, cauliflower rice, or even a bed of greens. This recipe is very flexible!
Cilantro Lime Chicken Bowl
Ingredients
Instructions
- Start by scooping 1 cup of rice into a bowl.
- Layer the diced grilled chicken breast on top of the rice.
- Spoon the black beans, corn, sliced tomatoes, and diced red onion into the bowl.
- Crumble the queso fresco on top and drizzle the cilantro lime sauce.
- Garnish with some cilantro and enjoy!
Notes
- Store in an airtight container in the fridge for up to 4 days.
- You can add any of your favorite toppings
Nutrition
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