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Healthy Salsa Lime Chicken Rice Bowls - Bright, Fresh, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs
  • Marinade: 2 limes (zest and juice), 2 tablespoons olive oil, 2–3 garlic cloves (minced), 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2–1 teaspoon salt, black pepper to taste
  • Rice: 2 cups cooked brown rice or white rice (or quinoa/cauliflower rice)
  • Salsa: 1–1.5 cups fresh pico de gallo or jarred salsa (mild, medium, or hot)
  • Veggies: 1 red bell pepper, 1 small red onion, 1 cup cherry tomatoes, 1 cup corn (fresh, frozen, or canned), 1 cup black beans (rinsed and drained)
  • Fresh add-ins: 1 avocado, fresh cilantro, extra lime wedges
  • Toppings (optional): Plain Greek yogurt or sour cream, hot sauce, queso fresco or feta, shredded lettuce
  • Pantry staples: Olive oil, salt, pepper

Method
 

  1. Prep the marinade. In a bowl, whisk lime zest, lime juice, olive oil, garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Taste and adjust salt or lime if needed.
  2. Marinate the chicken. Slice large breasts in half horizontally for even cooking or use thighs as is. Coat with marinade and chill for at least 30 minutes, up to 8 hours. Longer time = more flavor.
  3. Cook the rice. Make your rice according to package directions. For extra zing, stir in a splash of lime juice and chopped cilantro after cooking. Keep warm.
  4. Sauté or grill the chicken. Heat a skillet or grill over medium-high. Add a little oil and cook chicken 4–6 minutes per side, until browned and cooked through (165°F/74°C internal). Rest 5 minutes, then slice.
  5. Cook or warm the veggies. You can keep veggies raw for crunch, or quickly sauté bell pepper, red onion, and corn with a touch of oil, salt, and pepper until just tender. Warm the black beans with a pinch of cumin and salt.
  6. Chop fresh toppings. Halve cherry tomatoes, slice avocado, and roughly chop cilantro. Set out lime wedges and your salsa of choice.
  7. Assemble the bowls. Start with a base of rice. Add sliced chicken, beans, corn, tomatoes, and peppers. Spoon salsa over the top. Finish with avocado, cilantro, and a dollop of Greek yogurt or a sprinkle of cheese.
  8. Adjust to taste. Squeeze extra lime, add hot sauce, or dust with more chili powder if you like heat. Season at the end to make flavors pop.