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–+ servings
Grey ceramic bowls with cilantro lime chicken and lots of veggie toppings.
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5 from 1 vote

Cilantro Lime Chicken Bowls

Zesty, fresh Cilantro Lime Chicken Bowls are a stand up easy meal. Can be ready in 30 minutes. Make them low carb if desired!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Servings: 4
Author: Bailey Rhatigan

Equipment

  • sheet pan
  • sharp knives

Ingredients

Cilantro Lime Chicken Marinade

  • 1-1.5 lb chicken breasts, cubed
  • 1 Tbsp olive oil
  • 3 Tbsp fresh lime juice and 1 tsp of zest about two limes
  • 2 Tbsp honey
  • ½ tsp salt
  • ½ tsp black pepper
  • 1½ tsp garlic powder
  • 1½ tsp chili powder
  • 1 tsp cumin powder
  • ¼ cup cilantro, chopped
  • 2 small bell peppers, sliced seeds and white flesh dicarded

Toppings

  • 1 jalapeño, sliced
  • ½ cup tomatoes, sliced
  • ½ cup corn kernels
  • ½ cup canned black beans rinsed and drained
  • cooked rice or riced cauliflower
  • sour cream
  • cotija or shredded cheddar
  • cilantro for garnish

Instructions

  • Mix the marinade ingredients together, set aside. Cube the chicken into small 1 inch sizes pieces. Add the chicken pieces and the marinade to a large ziplock bag, seal it. Massage the bag well with hands to ensure the chicken is fully covered in marinade.
  • Let the chicken sit in the fridge for 20 -45 minutes to marinate. *up to 24 hours max* When you are ready to cook, preheat the oven to 375º. Slice the bell peppers and any other veggies you are roasting. Add them to half of the large baking sheet. Drizzle them lightly with oil (about 1/2 tsp) and a pinch of salt and pepper. 
  • Add the marinated chicken to the other half of the baking dish. Be sure the chicken pieces are not overlapping and have room to fully cook.
  • Bake in the oven for about 14-16 minutes or until the chicken is fully cooked and reaches an internal temp of 165º.  (There will be liquid in the pan as it cooks so be sure to keep an eye on it)
  • Once the chicken is cooked through, take it out of the oven. There will be liquid in the pan, this juice is delicious and should be be drizzled or spooned over the bowls for extra flavor.
  • Assemble bowls! If making with rice/grains or lettuce, place this on the bottom and build the bowls with toppings. Add a generous dollop of sour cream and cotija or any cheese of choice. Squeeze a lime wedge over it, add more cilantro garnish and enjoy! 

Notes

*nutrition facts are without rice. Please serve over rice or cauliflower rice or shredded lettuce. 
  • Always let the chicken rest. This gives the chicken thighs time to redistribute the juices and remain moist. If you slice too early, all the juices will run out of the chicken.
  • Chicken thighs will be more forgiving for this recipe if needed. 
  • Get more juice out of your limes by rolling them on your counters before juicing, to loosen the juices.
  • The internal temperature of the chicken should reach 165°F 
  • Use the excess juices from cooking spooned over the bowls for extra flavor!
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.   

Nutrition

Serving: 1.5 cup | Calories: 279kcal | Carbohydrates: 20g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 564mg | Potassium: 690mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1626IU | Vitamin C: 56mg | Calcium: 29mg | Iron: 2mg