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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Make avocado salsa: Mix cubed avocados, diced red onion, cilantro, lime juice, and salt in a bowl until combined gently to maintain avocado texture.
- Preheat oven or air fryer: Heat your oven or air fryer to 400°F (204°C) to prepare for cooking the chicken.
- 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.
- Let chicken rest: Remove chicken and let it rest for a few minutes to retain juices and ensure tenderness.
- 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
