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.
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 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.
- 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.
- 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.
- 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.
- 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
