Name: Chili Lime Chicken Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: Mexican-Inspired
Ingredients: 1 ½ pounds chicken thighs or breasts (boneless and skinless); 2 tablespoons olive oil; 1 tablespoon honey; 1 tablespoon lime juice; 2 teaspoons lime zest; 1 tablespoon minced garlic; 1 tablespoon chili paste (Sambal oelek); 1 teaspoon chili powder; 1 teaspoon cumin; ½ teaspoon salt; ½ teaspoon red pepper flakes; 2 cups cooked cilantro lime rice; 2 bell peppers, sliced; 1 onion, sliced; 1 avocado, sliced; 1 cup cherry tomatoes, halved; 1 bunch cilantro; ½ cup olive oil; 2 tablespoons fresh lime juice; 1 clove garlic; ½–1 teaspoon salt (to taste); ½ teaspoon red pepper flakes; Water, as needed to thin vinaigrette

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These chili lime chicken bowls are vibrant, zesty, and perfect for both weeknight dinners and meal prep. Tender marinated chicken, fresh vegetables, fluffy rice, and a refreshing cilantro lime vinaigrette come together for a balanced and flavor-packed meal that’s easy to customize.

Why You’ll Love This Recipe

These bowls bring together bright lime, warming spices, and fresh herbs for a layered but simple meal. They’re naturally gluten free, meal-prep friendly, customizable with your favorite vegetables, and finished with a tangy vinaigrette that elevates the entire bowl. Whether you’re feeding a family or prepping lunches ahead of time, this recipe delivers convenience and huge flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken

1 ½ pounds chicken thighs or chicken breasts (boneless and skinless)
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon lime juice
2 teaspoons lime zest
1 tablespoon minced garlic
1 tablespoon chili paste (Sambal oelek)
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon salt
½ teaspoon red pepper flakes (adjust to taste)

Bowls

2 cups cooked cilantro lime rice
2 bell peppers, sliced
1 onion, sliced
1 avocado, sliced
1 cup cherry tomatoes, halved

Cilantro Vinaigrette

1 bunch cilantro
½ cup olive oil
2 tablespoons fresh lime juice
1 clove garlic
½–1 teaspoon salt (to taste)
½ teaspoon red pepper flakes
Water as needed to thin

Directions

Whisk together olive oil, honey, lime juice, lime zest, garlic, chili paste, chili powder, cumin, salt, and red pepper flakes.
Add the chicken to a zip-top bag, pour in the marinade, and toss to coat. Marinate for at least 30 minutes in the refrigerator.
Preheat the oven to 425°F.
Prepare the rice if you haven’t already. You may use microwavable white rice and stir in lime juice, salt, and cilantro for added flavor.
Place the chicken on a parchment-lined baking sheet or in a casserole dish.
Add the sliced peppers and onions around the chicken and drizzle with a little olive oil.
Bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F.
While the chicken bakes, blend cilantro, olive oil, lime juice, garlic, salt, red pepper flakes, and a small amount of water until smooth. Adjust consistency using more water if needed.
Allow the chicken to rest for a few minutes, then slice into strips.
Assemble each bowl with rice, peppers and onions, chicken, avocado, and tomatoes. Drizzle with cilantro vinaigrette and serve.

Servings and timing

Servings: 4 bowls
Prep time: 15 minutes
Cook time: 25 minutes
Marinate time: 30 minutes
Total time: 1 hour 10 minutes

Variations

Swap the rice for cauliflower rice to create a low-carb version.
Use chicken thighs for extra juiciness, or replace the chicken with tofu for a vegetarian bowl.
Add corn, shredded lettuce, or roasted vegetables for more texture and color.
Reduce or increase red pepper flakes and chili paste to adjust the spice level.
Use a creamy cilantro lime sauce in place of the vinaigrette if you prefer a richer topping.

Storage/Reheating

Store the chicken, rice, and vegetables separately in airtight containers for up to 3 days. The vinaigrette will stay fresh for up to 1 week. Reheat the chicken, vegetables, and rice on the stovetop with a splash of oil or in the microwave until warm. Add fresh avocado and tomatoes only when serving.

FAQs

How long should I marinate the chicken?

At least 30 minutes is recommended, but longer—up to 4 hours—will boost flavor even more.

Can I grill the chicken instead of baking it?

Yes, grilling works well. Cook over medium-high heat until the internal temperature reaches 165°F.

Can I use store-bought cilantro dressing?

You can, but homemade vinaigrette offers fresher, brighter flavor.

What type of rice works best?

Cilantro lime rice is ideal, but plain white or brown rice works as well.

Can I make this recipe dairy free?

Yes, the recipe is naturally dairy free.

Is this recipe gluten free?

Yes, all listed ingredients are gluten free.

Can I make this ahead for lunches?

Absolutely—this recipe holds up well for meal prep up to 3 days.

Can I skip the chili paste?

Yes, but the chili paste adds depth. You can replace it with a mild chili sauce or a pinch of paprika.

How do I keep the avocado from browning?

Add avocado right before serving or drizzle it with lime juice to slow browning.

Can I freeze the chicken?

Yes, the cooked chicken freezes well for up to 2 months. Freeze the vinaigrette separately.

Conclusion

These chili lime chicken bowls deliver a satisfying mix of flavor, texture, and freshness in every bite. With zesty marinated chicken, crisp vegetables, and a vibrant cilantro vinaigrette, this recipe brings versatility and convenience to your kitchen. Whether enjoyed fresh or prepped in advance, it’s a nourishing meal you’ll want to make again and again.

Chili Lime Chicken Bowls

Why You’ll Love This Recipe