Cilantro Lime Chicken Bowls
Bright, tangy, and full of fresh herb flavor, these Cilantro Lime Chicken Bowls balance juicy grilled chicken with zesty lime and bright cilantro, served over warm rice with beans and crisp vegetables.
Ingredients
For the Chicken & Marinade
- 1 pound Chicken breast Use boneless skinless chicken breasts.
- 1/4 cup Lime juice Fresh lime juice is preferred.
- 1/2 cup Fresh cilantro, chopped Use flat-leaf parsley as a substitute if desired.
- 2 tablespoons Olive oil Any neutral oil can be used.
- 2 cloves Garlic, minced Fresh minced garlic is best.
- 1 teaspoon Salt Adjust to taste.
- 1/2 teaspoon Pepper Adjust to taste.
For the Base & Toppings
- 2 cups Rice White or brown rice works.
- 1 can Beans Canned black beans or pinto beans recommended.
- 2 cups Vegetables Include bell peppers, corn, and onions.
To Serve (optional)
- 1/4 cup Additional cilantro Chopped for garnish.
- 2 pieces Lime wedges For serving.
Instructions
Preparation
- In a medium bowl, whisk together lime juice, chopped cilantro, olive oil, minced garlic, salt, and pepper until well combined.
- Coat the chicken breasts evenly with the marinade, then cover and refrigerate for at least 30 minutes, or up to 2 hours.
Cooking
- Grill or heat a sauté pan over medium-high heat. Cook the chicken breasts for about 5–6 minutes per side until a meat thermometer reads 165°F (74°C).
- While the chicken cooks, prepare rice and beans according to package instructions.
- Let the cooked chicken rest for 5 minutes, then slice thinly against the grain.
Assembly
- Layer warm rice, beans, and vegetables in bowls.
- Top with sliced chicken and garnish with additional cilantro and lime wedges.
Notes
Marinate chicken for a deeper flavor and avoid overcrowding the pan or grill while cooking.