Cilantro Lime Chicken Bowls Recipe

Introduction

Cilantro Lime Chicken Bowls are a vibrant and fresh meal perfect for any night of the week. Loaded with flavorful marinated chicken, zesty avocado salsa, and a creamy chipotle sauce, these bowls are both satisfying and easy to prepare.

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

1. Step 1: Whisk together the lime juice, lime zest, finely diced cilantro, olive oil, honey, paprika, garlic powder, salt, and black pepper to create the chicken marinade. Place the chicken thighs in a shallow bowl or a large ziplock bag and pour in the marinade.
2. Step 2: Marinate the chicken in the refrigerator for at least 30 minutes or up to 6 hours for best flavor.
3. Step 3: While the chicken marinates, prepare the cilantro lime rice if you haven’t already. Alternatively, mix cooked rice with fresh cilantro, lime juice, and salt for a quick version.
4. Step 4: In a blender, combine the plain Greek yogurt, chipotle peppers in adobo, adobo sauce, fresh lime juice, salt, and garlic powder. Blend until smooth and set aside the chipotle sauce.
5. Step 5: Mix the avocado, cilantro, red onion, lime juice, and salt in a bowl to make the avocado salsa.
6. Step 6: Preheat your oven or air fryer to 400°F (200°C).
7. 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). Using a meat thermometer is recommended for perfect results.
8. Step 8: Let the cooked chicken rest for a few minutes before slicing or shredding.
9. Step 9: Assemble your bowls by layering the cilantro lime rice, black beans, corn, avocado salsa, and chicken. Drizzle with the chipotle sauce and garnish with extra fresh cilantro if desired.

Tips & Variations

• Use chicken breasts if preferred, but adjust cooking time as they cook faster and can dry out.
• Make the avocado salsa just before serving to keep it fresh and prevent browning.
• Swap black beans for pinto beans or kidney beans based on your preference.
• Add a squeeze of fresh lime juice over the finished bowl for an extra citrusy punch.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. The chicken can be reheated gently in the oven or microwave. Avocado salsa is best consumed fresh, but you can cover it tightly with plastic wrap to minimize browning if storing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of chicken thighs?

Yes, chicken breasts work well, though they require shorter cooking time. You can also use shrimp or tofu for a different twist, adjusting cooking times accordingly.

How do I make cilantro lime rice quickly?

Use pre-cooked or leftover white rice and stir in fresh lime juice, chopped cilantro, and a pinch of salt. This shortcut is flavorful and fast without needing to cook rice fresh.

Cilantro Lime Chicken Bowls Recipe

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★★★★★

4.9 from 98 reviews

• Author: Lana
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x

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Description

These Cilantro Lime Chicken Bowls are a vibrant and flavorful meal featuring tender marinated chicken thighs baked to perfection, served over zesty cilantro lime rice with black beans, sweet corn, and a creamy chipotle sauce. Topped with a fresh avocado salsa, this recipe combines bright citrus, smoky spices, and creamy textures for a delicious, well-rounded bowl perfect for lunch or dinner.

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Ingredients

Scale 1x2x3x

Chicken Marinade

• 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

Avocado Salsa

• 2 ripe avocados, cubed
• 1/3 cup cilantro, finely diced
• 1/4 cup red onion, diced
• 2 tablespoons lime juice
• 1/2 teaspoon salt

Other Bowl Ingredients

• 2 cups cooked cilantro lime rice
• 1 can black beans, drained and rinsed
• 1 1/2 cups corn

Chipotle Sauce

• 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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Instructions

1. Whisk marinade: Combine the lime juice, lime zest, cilantro, olive oil, honey, paprika, garlic powder, salt, and black pepper in a bowl to create the chicken marinade.
2. Marinate chicken: Place the chicken thighs in a shallow bowl or ziplock bag and pour in the marinade. Seal and refrigerate for at least 30 minutes up to 6 hours to allow flavors to infuse.
3. Make rice: Prepare the cilantro lime rice by cooking rice and mixing in fresh cilantro, lime juice, and salt. Alternatively, use pre-cooked rice and add the fresh ingredients for a quick shortcut.
4. Make chipotle sauce: Add Greek yogurt, chipotle peppers, adobo sauce, lime juice, salt, and garlic powder to a blender and blend until smooth. Set aside.
5. Make avocado salsa: Mix cubed avocados, diced red onion, cilantro, lime juice, and salt in a bowl until combined gently to maintain avocado texture.
6. Preheat oven or air fryer: Heat your oven or air fryer to 400°F (204°C) to prepare for cooking the chicken.
7. Cook chicken: Place the marinated chicken thighs on a baking sheet or in the air fryer basket. Bake in the oven for 20-25 minutes or air fry for 14-18 minutes until the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy.
8. Let chicken rest: Remove chicken and let it rest for a few minutes to retain juices and ensure tenderness.
9. Assemble bowls: Build your bowls by layering the cilantro lime rice, black beans, corn, avocado salsa, and sliced chicken thighs. Drizzle with the chipotle sauce and garnish with additional fresh cilantro for a burst of flavor.

Notes

• Marinating chicken for longer enhances flavor and tenderness but avoid exceeding 6 hours to maintain texture.
• Chicken thighs are forgiving and less likely to dry out than breasts, but always confirm doneness with a meat thermometer for safety.
• Use fresh lime juice and cilantro in the rice for the best authentic flavor.
• You can customize the bowl with extra veggies like bell peppers or tomatoes if desired.
• The chipotle sauce can be adjusted for heat by adding more or fewer chipotle peppers and adobo sauce.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-inspired

Keywords: Cilantro Lime Chicken Bowls, cilantro lime chicken, chicken bowl recipe, chipotle sauce, Mexican rice bowl, healthy chicken dinner, avocado salsa bowl