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Chili Lime Chicken Rice Bowl

Vibrant grilled chicken marinated in zesty lime and chili spices served over fluffy cilantro rice with charred corn, black beans, and a creamy chili-lime drizzle. This colorful bowl delivers fresh Mexican-inspired flavors with perfectly balanced heat and bright citrus notes in every bite.

korean bbq wings recipe

Prep Time : 20 min

Cook Time : 25 min

Servings : 4

Prep Time :

20 min

Cook Time :

25 min

Servings :

4

Ingredients

For the Chili Lime Chicken

• 680g boneless, skinless chicken breasts


• 45ml fresh lime juice


• 30ml olive oil


• 3 garlic cloves, minced


• 5g chili powder — this one on Amazon


• 3g ground cumin


• 2g smoked paprika


• 6g salt

For the Cilantro Lime Rice

•  300g jasmine rice, uncooked  — this one on Amazon


• 480ml water


• 4g salt


• 15g fresh cilantro, chopped


• 15ml lime juice

For the Chili-Lime Crema

•  120g Greek yogurt


• 30ml lime juice


• 15ml olive oil


• 2g chili powder


• 1g ground cumin


• 3g salt

For the Bowl Toppings

•  300g corn kernels (fresh or frozen)


• 15ml olive oil


• 400g canned black beans, drained


• 2 ripe avocados, diced


• 200g cherry tomatoes, halved


• 1 small red onion, thinly sliced


• Fresh cilantro leaves


• Lime wedges for serving

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.

Directions

  1. Marinate the Chili Lime Chicken
     Prepare the marinade by whisking together 45ml fresh lime juice, 30ml olive oil, 3 minced garlic cloves, 5g chili powder, 3g ground cumin, 2g smoked paprika, and 6g salt in a bowl. Cut the chicken breasts into bite-sized pieces and coat thoroughly with the marinade. Let sit for 15 minutes while preparing other components.
  2. Cook the Cilantro Lime Rice
     Rinse the jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice with 480ml water and 4g salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in 15g chopped fresh cilantro and 15ml lime juice.
  3. Char the Corn and Cook the Chicken
     While rice cooks, heat a large skillet over high heat. Add the corn kernels in a single layer and char without stirring for 3-4 minutes until blackened in spots. Stir and char another 2 minutes. Remove to a bowl. In the same pan, add 15ml olive oil and cook the marinated chicken over medium-high heat for 6-8 minutes, stirring occasionally, until golden brown and cooked through to 75°C internal temperature.
  4. Make the Chili-Lime Crema
     Prepare the chili-lime crema by whisking together Greek yogurt, 30ml lime juice, 15ml olive oil, 2g chili powder, 1g cumin, and 3g salt until smooth and creamy. Adjust seasoning to taste.
  5. Warm the Black Beans
     Warm the black beans in a small saucepan with their liquid over medium heat for 3-4 minutes until heated through. Drain before serving.
  6. Assemble the Bowls
     Assemble the bowls by dividing the cilantro lime rice among 4 bowls. Top each with equal portions of chili lime chicken, black beans, charred corn, diced avocado, halved cherry tomatoes, and thinly sliced red onion. Drizzle generously with chili-lime crema and garnish with fresh cilantro leaves and lime wedges.

*Notes : 

  • For meal prep, store each component separately in airtight containers. The chicken and rice will keep for 4 days refrigerated. Add fresh toppings and crema just before serving to maintain optimal texture and freshness.
  • The chicken can be grilled outdoors instead of pan-seared for additional smoky flavor. If grilling, thread onto skewers for easier handling and cook over medium-high heat for 10-12 minutes, turning occasionally.
  • Customize heat level by adjusting chili powder or adding fresh jalapeños to the marinade. For a dairy-free version, substitute the Greek yogurt crema with a cashew-based sauce or simply use additional lime juice and olive oil as a dressing.

Nutrition Facts 

( per serving )

Calories

~750 kcal

Protein

 52 g

Fat

28 g

Carbs

68 g

Calories

~750 kcal

Protein

 52 g

Fat

28 g

Carbs

68 g

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Colorful chili lime chicken rice bowl with charred corn, black beans, avocado, tomatoes, and creamy drizzle

Chili Lime Chicken Rice Bowl

Vibrant grilled chicken marinated in zesty lime and chili spices served over fluffy cilantro rice with charred corn, black beans, and a creamy chili-lime drizzle. This colorful bowl delivers fresh Mexican-inspired flavors with perfectly balanced heat and bright citrus notes in every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 750
Ingredients Method Notes

Ingredients
  

For the Chili-Lime Chicken
  • 680 g skinless chicken breasts boneless
  • 45 ml fresh lime juice
  • 30 ml olive oil
  • 3 item garlic cloves minced
  • 5 g chili powder
  • 3 g ground cumin
  • 2 g smoked paprika
  • 6 g salt
For the Cilantro-Lime Rice
  • 300 g jasmine rice
  • 480 ml water
  • 4 g salt
  • 15 g fresh cilantro chopped
  • 15 ml lime juice
For the Chili-Lime Crema
  • 120 g Greek yogurt
  • 30 ml lime juice
  • 15 ml olive oil
  • 2 g chili powder
  • 1 g ground cumin
  • 3 g salt
For the Bowl Toppings
  • 300 g corn kernels fresh or frozen
  • 15 ml olive oil
  • 400 g canned black beans drained
  • 2 item ripe avocados diced
  • 200 g cherry tomatoes halved
  • 1 item small red onion thinly sliced
  • item Fresh cilantro leaves
  • item Lime wedges for serving

Method
 

Marinate the Chicken
  1. Prepare the marinade by whisking together 45ml fresh lime juice, 30ml olive oil, 3 minced garlic cloves, 5g chili powder, 3g ground cumin, 2g smoked paprika, and 6g salt in a bowl. Cut the chicken breasts into bite-sized pieces and coat thoroughly with the marinade. Let sit for 15 minutes while preparing other components.
Cook the Cilantro-Lime Rice
  1. Rinse the jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice with 480ml water and 4g salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in 15g chopped fresh cilantro and 15ml lime juice.
Char the Corn and Cook the Chicken
  1. While rice cooks, heat a large skillet over high heat. Add the corn kernels in a single layer and char without stirring for 3-4 minutes until blackened in spots. Stir and char another 2 minutes. Remove to a bowl. In the same pan, add 15ml olive oil and cook the marinated chicken over medium-high heat for 6-8 minutes, stirring occasionally, until golden brown and cooked through to 75°C internal temperature.
Make the Chili-Lime Crema
  1. Prepare the chili-lime crema by whisking together Greek yogurt, 30ml lime juice, 15ml olive oil, 2g chili powder, 1g cumin, and 3g salt until smooth and creamy. Adjust seasoning to taste.
Warm the Black Beans
  1. Warm the black beans in a small saucepan with their liquid over medium heat for 3-4 minutes until heated through. Drain before serving.
Assemble the Bowls
  1. Assemble the bowls by dividing the cilantro-lime rice among 4 bowls. Top each with equal portions of chili-lime chicken, black beans, charred corn, diced avocado, halved cherry tomatoes, and thinly sliced red onion. Drizzle generously with chili-lime crema and garnish with fresh cilantro leaves and lime wedges.

Notes

– For meal prep, store each component separately in airtight containers. The chicken and rice will keep for 4 days refrigerated. Add fresh toppings and crema just before serving to maintain optimal texture and freshness.
– The chicken can be grilled outdoors instead of pan-seared for additional smoky flavor. If grilling, thread onto skewers for easier handling and cook over medium-high heat for 10-12 minutes, turning occasionally.
– Customize heat level by adjusting chili powder or adding fresh jalapeños to the marinade. For a dairy-free version, substitute the Greek yogurt crema with a cashew-based sauce or simply use additional lime juice and olive oil as a dressing.