Cilantro Lime Chicken and Rice Bowl Recipe

Introduction

This Cilantro Lime Chicken and Rice Bowl is a vibrant and flavorful meal perfect for busy weeknights. With tender grilled chicken, zesty rice, and a creamy cilantro-lime aioli, it’s a refreshing twist on a classic bowl that’s easy to prepare and full of fresh ingredients.

Ingredients

• 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
• 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 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

1. Step 1: Cook the rice by combining rice, 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 water is absorbed and rice is tender. Fluff with a fork and stir in cilantro, lime juice, and olive oil. Set aside.
2. Step 2: Make the cilantro-lime 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.
3. Step 3: Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add chicken strips and cook, tossing occasionally, for about 4 minutes until warmed through. Remove from skillet and set aside.
4. Step 4: In the same skillet, add remaining olive oil if needed, then add corn kernels. Sprinkle with taco seasoning and cook for 3-4 minutes until corn is lightly charred.
5. Step 5: Assemble the bowls by layering rice, then topping with grilled chicken, seasoned corn, black beans, avocado slices, cherry tomatoes, and lime wedges. Drizzle with cilantro-lime aioli and garnish with fresh cilantro before serving.

Tips & Variations

• For extra heat, add more minced jalapeño to the aioli or sprinkle crushed red pepper flakes on top.
• Substitute grilled shrimp or tofu for chicken to suit different dietary preferences.
• Use brown rice for a whole grain alternative, adjusting cooking time accordingly.
• If fresh lime juice isn’t available, bottled lime juice can be used, but fresh provides better flavor.

Storage

Store leftover chicken, rice, and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice in the microwave or on the stove until warm. Add fresh avocado and drizzle the aioli just before serving to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as your taco seasoning and other packaged ingredients do not contain gluten. Always check labels to be sure.

Can I use fresh chicken instead of pre-cooked strips?

Absolutely. If using fresh chicken breast, season and cook until fully cooked through before adding to the bowl.

Cilantro Lime Chicken and Rice Bowl Recipe

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★★★★★

4.4 from 128 reviews

• Author: Simon
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A vibrant and flavorful Cilantro Lime Chicken and Rice Bowl featuring tender grilled chicken, zesty cilantro-lime rice, seasoned corn, black beans, and a creamy cilantro-lime aioli. This easy stovetop recipe is perfect for a quick and healthy meal packed with fresh ingredients and bold tastes.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Cook the Rice: In a medium saucepan, combine the basmati rice, 1¾ cups water, and ½ teaspoon kosher salt. Bring to a boil, then cover and reduce heat to medium-low. Let it simmer for 17 minutes, or until the rice is tender and all the water has been absorbed. Fluff the rice with a fork, then stir in the chopped cilantro, fresh lime juice, and olive oil. Set aside.
2. Make the Cilantro-Lime Aioli: In a bowl, whisk together the mayonnaise, finely chopped cilantro, minced jalapeño, fresh lime juice, garlic powder, and 2 teaspoons of water until smooth. Season with kosher salt and black pepper to taste. Chill the aioli until ready to serve to allow flavors to meld.
3. Heat the Chicken: In a nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Add the Tyson® Grilled & Ready® Chicken Breast Strips and cook, stirring occasionally, until warmed through, about 4 minutes. Remove from the skillet and set aside.
4. Sauté the Corn: Using the same skillet, add the remaining tablespoon of olive oil if needed, then add the corn kernels. Sprinkle the corn with taco seasoning and sauté for 3 to 4 minutes, stirring occasionally, until the corn is lightly charred and cooked through.
5. Assemble the Bowl: Divide the cilantro-lime rice evenly among serving bowls. Top each bowl with the warmed grilled chicken strips, seasoned sautéed corn, drained black beans, sliced avocado, and quartered cherry tomatoes. Drizzle the cilantro-lime aioli over the top and garnish with fresh cilantro leaves and lime wedges for squeezing before eating.

Notes

• Use fresh lime juice for the best bright and tangy flavor in the rice and aioli.
• The jalapeño in the aioli adds a gentle heat; adjust the amount or omit if you prefer less spice.
• If you don’t have pre-cooked chicken strips, you can cook raw chicken breast strips seasoned with taco seasoning instead.
• For a gluten-free dish, verify that the taco seasoning is gluten-free.
• Leftover components can be refrigerated separately for up to 3 days and reheated when ready to serve.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-inspired

Keywords: cilantro lime chicken bowl, chicken rice bowl, easy chicken dinner, Mexican chicken bowl, healthy rice bowl, cilantro lime aioli