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–+ servings
5 from 2 votes

Cilantro Lime Chicken Bowls

by: claire cary

These cilantro lime chicken bowls are packed with flavor, perfect for meal prep and so easy to make. With cilantro lime rice, juicy chicken thighs, avocado salsa and a simple chipotle sauce to top it all off.
Prep: 30 minutes
Cook: 20 minutes
Marinate time 30 minutes
Total: 1 hour 20 minutes

Ingredients

Chicken

  • 1 ¼ pounds boneless skinless chicken thighs
  • 2 tablespoons lime juice
  • 1 tablespoon lime zest
  • 3 tablespoons fresh cilantro finely diced
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Avocado Salsa

  • 2 ripe avocados cubed
  • ⅓ cup cilantro finely diced
  • ¼ cup red onion diced
  • 2 tablespoons lime juice
  • ½ teaspoon salt

Bowl

Chipotle Sauce

  • ½ cup plain greek yogurt
  • 2 chipotle peppers in adobo
  • 1-2 tablespoons adobo sauce
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
US Customary - Metric

Instructions

  • Whisk together all ingredients for the chicken marinade. Add the chicken thighs to a shallow bowl or large ziplock bag (my preference) and add in the marinade.
  • Marinate for at least 30 minutes or up to 6 hours in the fridge.
  • Meanwhile, prep everything else! If your rice is not already prepared, do so now. You can use my cilantro lime rice recipe, or just add fresh cilantro, lime juice and salt to pre-cooked rice for a little shortcut.
  • Add all of the ingredients for the chipotle sauce to a blender and blend until smooth. Set aside.
  • Combine all ingredients for the avocado salsa.
  • Once the chicken is ready, preheat your oven or air fryer to 400 Fahrenheit.
  • Bake in the oven for 20-25 minutes or cook in the air fryer for 14-18 minutes or until the internal temperature reaches 165 Fahrenheit. Chicken thighs are more forgiving than chicken breasts and a bit trickier to over cook. I suggest a meat thermometer for easy cooking!
  • Once done, let the chicken rest for a few minutes.
  • Assemble your bowls with a base of rice, then add on the black beans, corn, avocado salsa and chicken. Top with the chipotle sauce, more fresh cilantro and enjoy!

Notes

You can sub for chicken breasts if you prefer/that's what you have on hand.
If using frozen chicken, be sure to thaw ahead of time or the marinade won't really work. 
Serving: 1bowl / Calories: 607kcal / Carbohydrates: 65g / Protein: 42g / Fat: 30g / Cholesterol: 136mg / Sodium: 987mg / Fiber: 15g / Sugar: 10g

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