Cilantro 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
