Description
Chili Lime Chicken Bowls are fresh, zesty, and spicy rice bowls featuring marinated chicken, vibrant vegetables, and a tangy cilantro lime vinaigrette. Perfect for meal prep or a quick weeknight dinner.
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
Instructions
- In a bowl, whisk together 2 tbsp olive oil, honey, lime juice, lime zest, garlic, chili paste, chili powder, cumin, salt, and red pepper flakes.
- Place chicken in a zip-top bag, pour marinade over it, and refrigerate for at least 30 minutes.
- Preheat oven to 425°F. Line a baking sheet with parchment.
- Prepare rice if not already cooked. For cilantro lime rice, stir lime juice, salt, and chopped cilantro into warm rice.
- Arrange marinated chicken on the baking sheet. Add sliced peppers and onions around the chicken and drizzle lightly with olive oil.
- Bake for 20–25 minutes or until chicken reaches an internal temperature of 165°F.
- Meanwhile, blend cilantro, ½ cup olive oil, 2 tbsp lime juice, garlic, salt, red pepper flakes, and a splash of water until smooth. Adjust seasoning and consistency as needed.
- Once cooked, let chicken rest for a few minutes, then slice into strips.
- Assemble bowls: divide rice into 4 portions, top with chicken, peppers and onions, avocado, and cherry tomatoes.
- Drizzle with cilantro vinaigrette and serve immediately.
Notes
- Marinate chicken up to 4 hours for deeper flavor.
- Grill instead of bake for smoky flavor.
- Add avocado just before serving to prevent browning.
- Substitute rice with cauliflower rice for a low-carb option.
- Adjust spice by varying the chili paste and red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 6g
- Sodium: 520mg
- Fat: 29g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 110mg
