🌶️🍗🍋 Chili Lime Chicken Bowl with Cilantro Rice

For the chili lime chicken:

1 lb (450g) boneless skinless chicken thighs or breasts, cut into chunks

2 tbsp olive oil

Zest + juice of 1 lime

2 tsp chili powder

1/2 tsp cumin

1/2 tsp paprika

1/2 tsp garlic powder

Salt & pepper to taste

For the cilantro rice:

1 cup uncooked long-grain rice (or jasmine)

2 cups water or chicken broth

1/2 cup chopped fresh cilantro

Juice of 1 lime

1 tbsp olive oil or butter

Salt to taste

Toppings (choose your faves!):

Diced avocado

Cherry tomatoes, halved

Corn kernels

Sliced red onion

Jalapeños (fresh or pickled)

Greek yogurt or sour cream

Lime wedges

Instructions

Marinate the Chicken:

In a bowl, mix olive oil, lime zest & juice, chili powder, cumin, paprika, garlic powder, salt, and pepper. Add chicken, coat well, and marinate for at least 30 minutes (or up to 4 hours).

Cook the Rice:

Rinse and cook the rice according to package instructions using water or broth. Once done, fluff with a fork and stir in lime juice, cilantro, olive oil, and a pinch of salt.

Grill or Sauté the Chicken:

Heat a skillet or grill over medium-high heat. Cook chicken until browned and cooked through, about 6–8 minutes, turning occasionally. Let rest, then slice or leave in chunks.

Assemble Your Bowls:

Start with a base of cilantro rice, then top with chili lime chicken and your choice of toppings—avocado, tomatoes, corn, jalapeños, etc. Finish with a lime wedge and a drizzle of yogurt or sour cream, if you like.

Tips:

Add black beans or pinto beans for extra protein and fiber.

Want it spicier? Add a dash of hot sauce or a few crushed red pepper flakes!

Meal prep it: keep components separate and assemble fresh for lunches all week.