Chili Lime Chicken Bowls
by: claire cary
These chili lime chicken bowls are packed with flavor, perfect for meal prep and finished with a simple cilantro lime vinaigrette that you'll want to put on everything. A gluten free and crowd pleasing recipe.
Ingredients
Chicken
- 1 ½ pounds chicken thighs or breasts I used boneless/skinless thighs
- 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 decrease or omit for less spice
Bowls
- 2 cups cooked cilantro lime rice click for recipe
- 2 bell peppers sliced
- 1 onion sliced
- 1 avocado
- 1 cup halved cherry tomatoes
Cilantro Vinaigrette
- 1 bunch cilantro
- ½ cup olive oil
- 2 tablespoons fresh lime juice
- 1 clove garlic
- 1/2-1 teaspoon salt depending on preference
- ½ teaspoon red pepper flakes
- water to thin as desired
Instructions
- Note: The dressing will make a big batch, you won't need it all for this recipe! If you prefer to not have leftovers, just halve it!
- Whisk together the ingredients for the chicken marinade in a bowl.
- Add the chicken thighs to a zip lock bag and add in the marinade. Toss to let everything combine.
- Marinate for at least 30 minutes in the fridge. If you don't have time to marinate, it's ok to skip, but the chicken will be more flavorful if you let it marinate!
- Preheat the oven to 425 Fahrenheit.
- If you haven't already, prep the cilantro lime rice. If you're in a pinch, just microwavable white rice will work just fine! You can then toss in some salt, lime juice and chopped cilantro for added flavor.
- Add the chicken to either a casserole dish or baking sheet lined with parchment paper.
- Add the sliced peppers and onions and drizzle with olive oil.
- Bake for 20-25 minutes or until the chicken is cooked through and the internal temperature reaches 165 degrees Fahrenheit.
- While it bakes, add all ingredients for the vinaigrette to a blender and blend until smooth. Taste and adjust flavors as desired, adding water to thin as needed.
- When the chicken is done, let rest for a few minutes, then slice into strips.
- Assemble the bowls with the base of rice, add the onion/peppers, chicken, avocado, tomatoes and top with the dressing. Enjoy!
Serving: 1bowl / Calories: 582kcal / Carbohydrates: 63g / Protein: 42g / Fat: 30g / Saturated Fat: 5g / Fiber: 7g / Sugar: 10g
