This Ultimate Creamy Cilantro Lime Chicken Bowl is a flavor-packed, vibrant dish that combines tender cilantro-lime chicken, creamy avocado, fresh veggies, and a bed of rice. It’s the perfect meal for those busy days when you want something quick, satisfying, and full of fresh flavors.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
Juice and zest of 2 limes
2 cloves garlic, minced
¼ cup fresh cilantro, chopped
1 teaspoon olive oil
1 teaspoon cumin
½ teaspoon chili powder
Salt and pepper, to taste
1 cup cooked white or brown rice
1 cup cherry tomatoes, halved
1 cup corn kernels (fresh, frozen, or canned)
½ red onion, finely diced
1 avocado, diced
Directions
In a bowl, whisk together lime juice, zest, garlic, cilantro, olive oil, cumin, chili powder, salt, and pepper.
Add the chicken to the marinade, tossing to coat it well. Let it marinate for 15–30 minutes.
Preheat the grill or skillet over medium heat. Cook the chicken for 6–8 minutes per side, or until the internal temperature reaches 165°F (75°C). Allow the chicken to rest for 5 minutes before slicing.
To assemble the bowls, start with a base of cooked rice. Layer on the sliced chicken, followed by the tomatoes, corn, red onion, and avocado.
Drizzle with extra lime juice and garnish with cilantro if desired.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Variations
Add more protein: You can swap out the chicken for shrimp, tofu, or even steak for a different protein option.
Switch up the rice: Use quinoa, cauliflower rice, or another grain for a unique twist.
Spicy kick: If I want to add some heat, I sometimes add a diced jalapeño to the marinade or on top for an extra spicy layer of flavor.
Additional veggies: I love adding extra vegetables like bell peppers, cucumbers, or even avocado salsa to keep the bowl fresh and colorful.
Dairy-free/vegan: To make this dish dairy-free or vegan, I skip the chicken and avocado sauce, opting for a creamy dairy-free dressing or guacamole.
Storage/Reheating
Storage: This bowl is perfect for meal prep! Store the chicken, rice, and veggies separately in airtight containers for up to 3 days in the refrigerator.
Reheating: To reheat, warm the chicken and rice in the microwave or on the stove. I usually recommend adding a bit of fresh lime juice after reheating to brighten up the flavors.
FAQs
How long should I marinate the chicken?
I recommend marinating the chicken for at least 15 minutes, but if you have time, 30 minutes will allow the flavors to penetrate deeper, making the chicken even more flavorful.
Can I use frozen chicken breasts?
Yes, frozen chicken breasts work well, but be sure to fully thaw them before marinating and cooking.
What kind of rice should I use?
I like to use white or brown rice, but you can switch it up with quinoa or cauliflower rice if you prefer. Just make sure it’s cooked and ready to go.
Can I make this recipe in advance?
Definitely! I often make this recipe ahead of time and store everything separately for easy assembly during the week. It’s perfect for meal prep!
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just be mindful of any sauces or dressings you may add and make sure they’re gluten-free as well.
Conclusion
The Ultimate Creamy Cilantro Lime Chicken Bowl is an easy, flavorful, and satisfying meal that can be prepared in just 30 minutes. Whether it’s for a weeknight dinner or a healthy lunch option, this bowl offers fresh, bright flavors with a perfect balance of protein, healthy fats, and vegetables. It’s a recipe that will keep you coming back for more!
Recipe:
Ultimate Creamy Cilantro Lime Chicken Bowl
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
A flavor-packed, vibrant dish combining cilantro-lime marinated chicken, creamy avocado, fresh veggies, and rice for a quick and satisfying meal.
Ingredients
4 boneless, skinless chicken breasts
Juice and zest of 2 limes
2 cloves garlic, minced
¼ cup fresh cilantro, chopped
1 teaspoon olive oil
1 teaspoon cumin
½ teaspoon chili powder
Salt and pepper, to taste
1 cup cooked white or brown rice
1 cup cherry tomatoes, halved
1 cup corn kernels (fresh, frozen, or canned)
½ red onion, finely diced
1 avocado, diced
Instructions
- In a bowl, whisk together lime juice, zest, garlic, cilantro, olive oil, cumin, chili powder, salt, and pepper.
- Add the chicken to the marinade, tossing to coat it well. Let it marinate for 15–30 minutes.
- Preheat the grill or skillet over medium heat. Cook the chicken for 6–8 minutes per side, or until the internal temperature reaches 165°F (75°C). Allow the chicken to rest for 5 minutes before slicing.
- To assemble the bowls, start with a base of cooked rice. Layer on the sliced chicken, followed by the tomatoes, corn, red onion, and avocado.
- Drizzle with extra lime juice and garnish with cilantro if desired.
Notes
Store the chicken, rice, and veggies separately for up to 3 days in the refrigerator for meal prep.
This recipe is naturally gluten-free, but be cautious with sauces and dressings.
For added spice, include a diced jalapeño in the marinade or as a topping.
For a dairy-free or vegan option, replace the chicken with tofu or use a creamy dairy-free dressing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling or Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 85mg
