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Grilled Chicken and Cilantro-Lime Rice Bowl

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Grilled Chicken and Cilantro-Lime Rice Bowl is a fresh, vibrant dish that’s perfect for busy weeknights or family gatherings. This delightful bowl combines juicy, grilled chicken marinated in zesty lime and spices with fluffy cilantro-lime rice, resulting in a meal that is both satisfying and nutritious. Topped with creamy avocado, crunchy pickled onions, and fresh jalapeños, this dish bursts with flavor in every bite. Whether you’re cooking for yourself or sharing with loved ones, this quick and easy recipe can be prepared in just 45 minutes. Enjoy the harmony of flavors as you gather around the table for a nourishing meal that everyone will love.

Ingredients

Scale
  • 1½ lbs boneless (skinless chicken thighs)
  • 2 tbsp olive oil or avocado oil
  • 2 tbsp fresh lime juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • 1 tsp salt
  • Optional: ½ tsp chili powder or cayenne
  • 1 cup long-grain white rice or jasmine rice (rinsed)
  • 2 cups water
  • ¼ cup fresh cilantro (chopped)
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 tbsp olive oil or avocado oil (optional)
  • ½ tsp salt
  • 1 avocado (diced)
  • ½ cup quick pickled onions
  • 1 jalapeño (sliced)
  • 1 cup shredded lettuce
  • Salsa or hot sauce (optional)
  • Lime wedges for serving

Instructions

  1. Rinse the rice until the water runs mostly clear, chop the cilantro, and juice the limes.
  2. In a bowl, toss the chicken thighs with olive oil, lime juice, garlic powder, onion powder, smoked paprika, cumin, salt, and optional chili powder; let marinate while the rice cooks.
  3. In a saucepan over medium heat, bring water along with olive oil or avocado oil and salt to a boil; add rinsed rice and let it cook uncovered for about 2–3 minutes.
  4. Cover and reduce heat to low; simmer for about 5–7 minutes until fluffy; let rest covered.
  5. Fluff the rice with a fork, then stir in chopped cilantro, fresh lime juice, and lime zest.
  6. Heat a grill or grill pan over medium-high heat. Grill chicken thighs for about 5–6 minutes per side until grill marks appear and the internal temperature reaches 165°F; let rest before slicing.
  7. Spoon cilantro-lime rice into bowls, top with sliced grilled chicken, and add diced avocado, quick pickled onions, jalapeños, shredded lettuce, and salsa if using.
  8. Serve with lime wedges on the side.

Nutrition

Find it online: https://simplyhomecooking.com/grilled-chicken-and-cilantro-lime-rice-bowl/