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Cilantro Lime Chicken Bowl with Fresh Salsa

Cilantro Lime Chicken Bowl with Fresh Salsa

Chef Adam
A zesty chicken bowl with marinated citrus chicken, fluffy lime rice, black beans, corn, and crunchy toppings. Balanced flavors and textures for a quick, satisfying meal or meal prep.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Chicken Recipes
Cuisine Mexican
Servings 4 servings
Calories 460 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 3 tablespoons olive oil
  • Juice of 2 limes
  • 1 tablespoon lime zest
  • 3 garlic cloves, minced
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1.5 cups long-grain white rice
  • 3 cups water or chicken broth
  • 2 tablespoons fresh lime juice
  • 1/3 cup chopped cilantro
  • 1 tablespoon olive oil
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup romaine lettuce, shredded
  • 1 cup cherry tomatoes, halved
  • Sliced avocado (optional)
  • Pickled red onions (optional)
  • Crumbled feta or cotija cheese (optional)
  • Greek yogurt or sour cream (optional)
  • Extra lime wedges (optional)
  • Jalapeño slices (optional)

Instructions
 

  • In a large bowl, whisk olive oil, lime juice, lime zest, garlic, cilantro, cumin, smoked paprika, chili powder, salt, and pepper to make marinade.
  • Place chicken in the marinade, cover, and refrigerate for 15–30 minutes.
  • In a medium saucepan, cook rice with water/broth, lime juice, and oil according to package instructions; mix in cooked rice with 1/3 cup cilantro.
  • Heat a skillet over medium-high heat. Cook chicken in marinade (reserving marinade) until golden brown and cooked through (20–25 minutes). Reserve any remaining marinade for the bowl.
  • Assemble bowls by layering rice, black beans, corn, lettuce, and tomatoes. Top with chicken, avocado, pickled onions, cheese, or Greek yogurt. Add lime wedges for garnish.

Notes

Meal prep: Store components separately in airtight containers for up to 4 days.
Use gluten-free tortillas or quinoa instead of rice for a higher-protein version.
Adjust spiciness with jalapeño slices or hot sauce.
Dairy can be omitted by skipping cheese and sour cream.