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Lime Chicken & Avocado Rice Bowl with Cilantro Lime Rice

chef Laya
This lime chicken and avocado rice bowl is a fresh, colorful meal with juicy lime-marinated chicken, fluffy cilantro lime rice, black beans, corn, tomatoes, red onion, and creamy avocado. It is easy enough for a weeknight and works especially well for meal prep lunches.
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Prepr Time 20 minutes
Cooking Time 20 minutes
ToTal Time 40 minutes
Type of plate Main Course
kitchen Mexican
Serving 4

Ingredients
  

For the Lime Chicken

  • 1¼ pounds boneless skinless chicken thighs or chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 3 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro

For the Cilantro Lime Rice

  • 1 cup jasmine rice rinsed
  • 1¾ cups water or low-sodium chicken broth
  • ¼ teaspoon salt
  • 1 tablespoon fresh lime juice
  • 1 teaspoon lime zest
  • ¼ cup finely chopped cilantro

For the Bowl Toppings

  • 1 can black beans 15 ounces, drained and rinsed
  • 1 cup corn kernels fresh, frozen, or canned and drained
  • 1 cup cherry tomatoes halved
  • ¼ cup finely diced red onion
  • 1 large avocado sliced or diced
  • ¼ cup chopped fresh cilantro
  • 1 lime cut into wedges
  • Jalapeño slices optional
  • Crumbled cotija cheese or shredded cheese optional

For the Creamy Lime Sauce

  • ½ cup plain Greek yogurt sour cream, or Mexican crema
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped cilantro
  • 1 small garlic clove finely grated
  • ¼ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • 1 to 2 tablespoons water as needed

Instructions
 

Marinate the Lime Chicken

  • Add olive oil, lime juice, lime zest, garlic, cumin, chili powder, smoked paprika, salt, black pepper, and chopped cilantro to a medium bowl.
  • Whisk until combined.
  • Add chicken thighs or chicken breasts and coat them well in the marinade.
  • Cover and refrigerate for at least 15 minutes. For deeper flavor, marinate for up to 4 hours.
  • Do not marinate much longer than 4 hours because lime juice can change the texture of the chicken.

Cook the Cilantro Lime Rice

  • Rinse the jasmine rice under cold running water until the water runs mostly clear.
  • Add rice, water or chicken broth, and salt to a medium saucepan.
  • Bring to a boil over medium-high heat.
  • Cover, reduce heat to low, and simmer for 12 to 15 minutes, until the liquid is absorbed.
  • Remove from the heat and let the rice rest, covered, for 5 minutes.
  • Fluff the rice with a fork.
  • Stir in lime juice, lime zest, and chopped cilantro.
  • Cover the rice again to keep it warm while you prepare the chicken.

Cook the Black Beans and Corn

  • Add black beans and corn to a small saucepan or skillet over medium heat.
  • Add 2 tablespoons water, a pinch of salt, and a small pinch of cumin if desired.
  • Cook for 3 to 5 minutes, stirring occasionally, until warm.
  • Remove from the heat and set aside.

Cook the Lime Chicken

  • Heat a large skillet or grill pan over medium-high heat.
  • Add a small drizzle of olive oil if the skillet is not well seasoned.
  • Remove chicken from the marinade, letting excess marinade drip off.
  • Add chicken to the hot skillet in a single layer.
  • Cook chicken thighs for 5 to 6 minutes per side, or until golden brown and cooked through.
  • If using chicken breasts, cook for about 5 to 7 minutes per side, depending on thickness.
  • The thickest part of the chicken should reach 165°F (74°C).
  • Transfer cooked chicken to a cutting board and let it rest for 5 to 10 minutes.
  • Slice the chicken into strips or bite-size pieces.

Make the Creamy Lime Sauce

  • Add Greek yogurt, lime juice, cilantro, garlic, cumin, and salt to a small bowl.
  • Whisk until smooth.
  • Add 1 tablespoon water at a time until the sauce is thin enough to drizzle.
  • Taste and add more lime juice or salt if needed.

Assemble the Lime Chicken & Avocado Rice Bowls

  • Divide the cilantro lime rice among four bowls.
  • Add warm black beans and corn.
  • Arrange sliced lime chicken, cherry tomatoes, red onion, and avocado over the rice.
  • Drizzle each bowl with creamy lime sauce.
  • Finish with chopped cilantro, jalapeño slices, cotija cheese, and a lime wedge.
  • Serve immediately.