Print

Avocado Lime Chicken Bowls

Print Recipe

Chili lime chicken bowls with cucumber avocado salsa, ready in 25 minutes and packed with bold, zesty flavors and protein.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken breast, chopped into bite-sized pieces
  • 2 limes (juice and zest, about 1/3 cup)
  • 1/2 tbsp olive oil
  • 1/4 cup cilantro, chopped
  • 1 tbsp chili powder
  • 1/4 tsp cumin
  • 1 tsp honey (optional)
  • Salt and pepper, to taste
  • 4 Persian cucumbers, chopped
  • 1 avocado, chopped
  • 1/4 cup red onion, chopped
  • 2 tbsp lime juice
  • 1/4 tsp garlic powder
  • 2 cups cooked white rice (or brown/cauliflower rice)

Instructions

  1. In a bowl, whisk together lime juice, olive oil, cilantro, chili powder, cumin, honey, salt, and pepper; add chicken and marinate for at least 30 minutes (up to 2 hours).
  2. Meanwhile, make the salsa by tossing cucumbers, avocado, cilantro, red onion, jalapeño (if using), lime juice, olive oil, honey, garlic powder, cumin, salt, and pepper.
  3. Heat a skillet over medium-high heat. Let excess marinade drip off chicken and cook in a single layer for 3–4 minutes per side until golden and cooked through. (Or grill 5 minutes per side.) Let rest 5 minutes.
  4. Assemble bowls: divide rice among bowls, top with chicken and salsa. Garnish as desired with lettuce, black beans, corn, queso fresco, etc.

Notes

  • Marinate the chicken at least 30 minutes, up to overnight for deeper flavor.
  • Add avocado and lime juice to salsa just before serving to prevent browning.
  • Leftover chicken stores in an airtight container in the fridge for 3–4 days or freezes up to 3 months.
  • Salsa (without avocado) can be prepped a day ahead; add avocado just before serving.

Nutrition

Keywords: chili lime chicken, avocado salsa, rice bowl, healthy dinner, meal prep

Find it online: https://yumrecipesnow.com/avocado-lime-chicken-bowls/