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–+ servings
image of fresh chicken breasts cilantro limes rice corn black beans red onion bell pepper avocado tomatoes olive oil garlic salt pepper chili powder cumin arranged on white marble counter with clear glass bowls and rustic wooden kitchen sets under soft daylight
Benjamin

Cilantro Lime Chicken Bowls

A vibrant, Mexican-inspired meal featuring juicy lime-marinated chicken, cilantro lime rice, and customizable toppings. Perfect for easy meal prep or a quick weeknight dinner.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Cuisine: Mexican
Calories: 620
Ingredients Method Nutrition Notes

Ingredients
  

Cilantro Lime Chicken Marinade
  • 1.5 lb boneless, skinless chicken breasts or thighs
  • 0.25 cup fresh lime juice about 2-3 limes
  • 1 tbsp lime zest
  • 0.5 cup fresh cilantro loosely packed and chopped
  • 2 cloves garlic minced
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 0.25 tsp smoked paprika
  • 1 tsp salt
  • 0.25 tsp black pepper
  • 2-3 tbsp olive oil
Bowls
  • 4 cup cooked white rice Jasmine or basmati, or cauliflower rice for low carb
  • 1 can black beans 15 oz, rinsed and drained
  • 1 cup corn frozen, canned, or fresh grilled
  • 1 avocado large, sliced or diced
  • fresh cilantro for garnish
  • lime wedges for serving
  • sour cream or Greek yogurt optional, for serving
  • shredded cheese optional, for serving
  • pico de gallo or salsa optional, for serving
  • hot sauce optional, for serving

Method
 

  1. Cut the chicken into 1-inch thick strips or cubes for even cooking.
  2. In a bowl or zip-top bag, combine lime juice, lime zest, olive oil, minced garlic, cumin, chili powder, paprika, salt, pepper, and chopped cilantro. Add the chicken and coat well. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  3. Cook the rice according to package directions. For extra flavor, stir in a handful of cilantro and a splash of lime juice after cooking to make cilantro lime rice.
  4. Heat a large skillet over medium-high heat. Add a little oil if needed. Remove chicken from marinade and discard leftover marinade.
  5. Sear the chicken for 5-7 minutes per side, until deeply golden and cooked through (internal temperature 165°F). For extra richness, add 1 tbsp butter in the last minute and squeeze fresh lime juice over the chicken before removing from heat.
  6. While chicken cooks, prep toppings: drain and rinse black beans, dice avocado, and warm corn if desired.
  7. Assemble bowls: Start with a scoop of cilantro lime rice, top with chicken, and arrange beans, corn, and avocado around it.
  8. Garnish with sour cream, cheese, fresh cilantro, and lime wedges. Serve with hot sauce if desired.

Nutrition

Calories: 620kcalCarbohydrates: 65gProtein: 38gFat: 20gSaturated Fat: 6gCholesterol: 95mgSodium: 620mgPotassium: 950mgFiber: 12gSugar: 4gVitamin A: 1200IUVitamin C: 25mgCalcium: 60mgIron: 3.5mg

Notes

Pro Tip: Use chicken thighs for extra juiciness, especially for meal prep. They stay moist when reheated. For a Whole30 or low-carb version, swap rice for cauliflower rice and omit beans and corn.
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