Name: Cilantro Lime Chicken Bowls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 1/4 pounds boneless skinless chicken thighs; 2 tablespoons lime juice; 1 tablespoon lime zest; 3 tablespoons fresh cilantro, finely diced; 2 tablespoons olive oil; 1 tablespoon honey; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 ripe avocados, cubed; 1/3 cup cilantro, finely diced; 1/4 cup red onion, diced; 2 tablespoons lime juice; 1/2 teaspoon salt; 2 cups cooked cilantro lime rice; 1 can black beans, drained and rinsed; 1 1/2 cups corn; 1/2 cup plain Greek yogurt; 2 chipotle peppers in adobo; 1-2 tablespoons adobo sauce; 1 tablespoon fresh lime juice; 1/2 teaspoon salt; 1/4 teaspoon garlic powder

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Introduction

Cilantro Lime Chicken Bowls are a vibrant, flavorful meal perfect for a quick weeknight dinner or a casual gathering. Juicy marinated chicken thighs pair beautifully with fresh avocado salsa, zesty rice, and a smoky chipotle sauce for a satisfying and balanced dish.

A white bowl filled with several colorful layers starting with fresh green lettuce at the bottom left, next to a pile of black beans. Above these are grilled chicken pieces with a charred dark brown and orange color. To the left of the chicken is bright yellow corn, and on the right side is a serving of light green rice with thin slices of green jalapeno on top. Large chunks of green avocado mixed with red onion and herbs sit on top of the chicken and beans. Everything is drizzled with an orange sauce and sprinkled with red chili flakes and chopped herbs. A gold fork rests on the right side of the bowl, which sits on a white marbled surface with lime wedges and small white bowls of red chili flakes and green herbs nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 pounds boneless skinless chicken thighs
2 tablespoons lime juice
1 tablespoon lime zest
3 tablespoons fresh cilantro (finely diced)
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
2 ripe avocados (cubed)
1/3 cup cilantro (finely diced)
1/4 cup red onion (diced)
2 tablespoons lime juice
1/2 teaspoon salt
2 cups cooked cilantro lime rice
1 can black beans (drained and rinsed)
1 1/2 cups corn
1/2 cup plain Greek yogurt
2 chipotle peppers in adobo
1-2 tablespoons adobo sauce
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/4 teaspoon garlic powder

Instructions

Step 1: Whisk together all ingredients for the chicken marinade including lime juice, lime zest, cilantro, olive oil, honey, paprika, garlic powder, salt, and black pepper.
Step 2: Add the chicken thighs to a shallow bowl or large ziplock bag, then pour in the marinade. Seal and refrigerate to marinate for at least 30 minutes or up to 6 hours.
Step 3: If you don’t have pre-cooked rice, prepare your cilantro lime rice now. For a shortcut, stir fresh cilantro, lime juice, and salt into cooked rice.
Step 4: Blend the chipotle sauce ingredients—Greek yogurt, chipotle peppers, adobo sauce, lime juice, salt, and garlic powder—until smooth and set aside.
Step 5: Combine cubed avocados, cilantro, red onion, lime juice, and salt to create the avocado salsa.
Step 6: Preheat your oven or air fryer to 400°F (200°C).
Step 7: Bake the marinated chicken thighs in the oven for 20-25 minutes or cook in the air fryer for 14-18 minutes, until the internal temperature reaches 165°F (74°C). Use a meat thermometer for best results.
Step 8: Let the chicken rest for a few minutes after cooking to retain juiciness.
Step 9: Assemble your bowls starting with a base of cilantro lime rice, then add black beans, corn, avocado salsa, and chicken. Drizzle with the chipotle sauce, garnish with extra cilantro, and enjoy!

Tips & Variations

For extra smoky flavor, grill the chicken instead of baking or air frying.
Swap chicken thighs for chicken breasts if you prefer leaner meat, though thighs will be more tender and juicy.
Add pickled jalapeños or a squeeze of extra lime for a spicy, tangy kick.
Use brown rice or quinoa as a healthier or gluten-free rice alternative.

Storage

Store leftover chicken bowls components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the microwave or on the stovetop until warm. Avocado salsa is best served fresh but can be stored for 1 day with lime juice added to prevent browning. Chipotle sauce also keeps well refrigerated for up to 3 days.

How to Serve

The dish is served in a white bowl filled with four main sections: on the left side, there is a pile of black beans with a smooth texture and deep black color, topped with chunks of light green avocado mixed with small pieces of red onion and cilantro; next to the beans, there are two pieces of grilled chicken with a dark, charred surface, glistening with an orange drizzle of sauce; on the right side, there is a portion of white rice mixed with herbs and small bits of green cilantro, with three bright green slices of jalapeño resting on top; the entire dish is garnished with more of the orange sauce drizzled unevenly across the chicken, avocado, and rice, creating a vibrant contrast against the fresh ingredients. A gold spoon rests inside the bowl on the right edge, and the background shows a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but they cook faster and can dry out more easily. Keep an eye on the cooking time and use a meat thermometer to avoid overcooking.

How do I make cilantro lime rice quickly?

Use pre-cooked or leftover rice and stir in chopped fresh cilantro, lime juice, and a pinch of salt to quickly achieve the signature flavors without cooking rice from scratch.