Cilantro Lime Chicken and Rice Bowl Recipe
Introduction
This Cilantro Lime Chicken and Rice Bowl is a vibrant, fresh meal perfect for a quick lunch or dinner. Packed with zesty lime, fragrant cilantro, and hearty ingredients, it’s both flavorful and satisfying.
Ingredients
- For the Rice:
- 1 ½ cups basmati rice
- ½ tsp kosher salt
- ½ cup fresh cilantro leaves, roughly chopped
- 2 Tbsp fresh lime juice
- 1 tsp olive oil
- For the Cilantro-Lime Aioli:
- ¼ cup mayonnaise
- 2 Tbsp finely chopped fresh cilantro
- 1 Tbsp minced jalapeño
- 1 ½ tsp fresh lime juice
- ⅛ tsp garlic powder
- Kosher salt & black pepper to taste
- For the Bowl:
- 2 Tbsp olive oil
- 3 cups Tyson® Grilled & Ready® Chicken Breast Strips
- 2 cups frozen or fresh corn kernels
- 1 ½ tsp taco seasoning
- 1 (15-oz.) can black beans, drained and rinsed
- 1 avocado, sliced
- 1 ½ cups cherry tomatoes, quartered
- Lime wedges, for garnish
- Fresh cilantro, for garnish
Instructions
- Step 1: Cook the rice by combining it with 1¾ cups water and ½ tsp salt in a medium saucepan. Bring to a boil, then cover and reduce heat to medium-low. Simmer for 17 minutes until tender and water is absorbed. Fluff with a fork, then stir in chopped cilantro, lime juice, and olive oil. Set aside.
- Step 2: Make the aioli by whisking together mayonnaise, chopped cilantro, minced jalapeño, lime juice, garlic powder, and 2 teaspoons of water in a bowl. Season with salt and pepper to taste. Chill until ready to serve.
- Step 3: Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add chicken strips and cook, tossing occasionally, until warmed through, about 4 minutes. Remove from skillet and set aside.
- Step 4: In the same skillet, add the remaining olive oil if needed. Add corn kernels and sprinkle with taco seasoning. Cook for 3-4 minutes, stirring occasionally, until lightly charred.
- Step 5: Assemble the bowls by layering the cilantro-lime rice first. Top with warm chicken, seasoned corn, black beans, sliced avocado, and cherry tomatoes. Drizzle with cilantro-lime aioli and garnish with lime wedges and fresh cilantro.
Tips & Variations
- For extra heat, add more jalapeño to the aioli or sprinkle some chili flakes on top.
- Substitute chicken breast strips with grilled shrimp or tofu for a different protein option.
- Use brown rice for a whole-grain alternative, increasing cooking time accordingly.
- Add a squeeze of fresh lime over the assembled bowl to enhance brightness right before serving.
Storage
Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice, chicken, and corn gently in the microwave or on the stovetop. Add fresh avocado, tomatoes, and aioli after reheating to keep the bowl fresh and flavorful.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the rice and aioli ahead of time?
Yes, both the rice and aioli can be prepared in advance. Keep the aioli refrigerated until ready to serve and fluff the rice before assembling the bowls.
What if I don’t have taco seasoning?
You can easily substitute taco seasoning with a mix of chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of salt for a similar flavor.
PrintCilantro Lime Chicken and Rice Bowl Recipe
This Cilantro Lime Chicken and Rice Bowl is a vibrant and flavorful dish combining tender grilled chicken, fragrant cilantro-lime rice, charred seasoned corn, creamy avocado, fresh cherry tomatoes, and a zesty cilantro-lime aioli. Perfect for a quick yet nutritious weeknight meal that bursts with fresh citrus and herb flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Ingredients
Scale
For the Rice:
- 1 ½ cups basmati rice
- ½ tsp. kosher salt
- ½ cup fresh cilantro leaves, roughly chopped
- 2 Tbsp. fresh lime juice
- 1 tsp. olive oil
For the Cilantro-Lime Aioli:
- ¼ cup mayonnaise
- 2 Tbsp. finely chopped fresh cilantro
- 1 Tbsp. minced jalapeño
- 1 ½ tsp. fresh lime juice
- ⅛ tsp. garlic powder
- Kosher salt & black pepper to taste
- 2 tsp. water
For the Bowl:
- 2 Tbsp. olive oil
- 3 cups Tyson® Grilled & Ready® Chicken Breast Strips
- 2 cups frozen or fresh corn kernels
- 1 ½ tsp. taco seasoning
- 1 (15-oz.) can black beans, drained and rinsed
- 1 avocado, sliced
- 1 ½ cups cherry tomatoes, quartered
- Lime wedges, for garnish
- Fresh cilantro, for garnish
Instructions
- Cook the Rice: In a medium saucepan, combine the basmati rice, 1¾ cups of water, and ½ teaspoon kosher salt. Bring to a boil, cover the pan, and reduce heat to medium-low. Let it simmer gently for 17 minutes or until the rice is tender and all the water has been absorbed. Then fluff the rice with a fork and stir in the chopped cilantro, fresh lime juice, and olive oil. Set aside to keep warm.
- Make the Aioli: In a bowl, whisk together the mayonnaise, finely chopped cilantro, minced jalapeño, fresh lime juice, garlic powder, and 2 teaspoons of water to thin it slightly. Season with kosher salt and black pepper to taste. Refrigerate the aioli to chill until it’s needed for serving.
- Heat the Chicken: Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the Tyson® Grilled & Ready® Chicken Breast Strips and cook, tossing occasionally, for about 4 minutes until the chicken is warmed through. Remove the chicken from the skillet and set aside.
- Sauté the Corn: In the same skillet, add the remaining 1 tablespoon of olive oil if needed. Add the corn kernels, sprinkle with the taco seasoning, and cook for 3 to 4 minutes, stirring occasionally, until the corn is lightly charred and flavorful.
- Assemble the Bowl: Distribute the cilantro-lime rice evenly into serving bowls. Top each bowl with the warmed grilled chicken, seasoned corn, drained black beans, sliced avocado, and quartered cherry tomatoes. Drizzle with the cilantro-lime aioli and garnish with fresh cilantro leaves and lime wedges for an extra burst of flavor and freshness.
Notes
- For extra heat, add more jalapeño to the aioli or sprinkle chili flakes over the bowl.
- Use fresh corn when in season for the best texture and sweetness.
- Can be made ahead by preparing rice and aioli in advance and reheating chicken and corn before serving.
- Substitute Greek yogurt for mayonnaise in the aioli for a lighter version.
- Serve with tortilla chips or a side salad for a more complete meal.
Keywords: cilantro lime chicken, rice bowl, grilled chicken, cilantro lime aioli, taco seasoned corn, healthy bowl recipe
