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Easy Cilantro Lime Chicken Bowls: Best 30-Minute Dinner

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These Fresh Cilantro Lime Chicken Bowls are quick, easy, and packed with zesty flavor. Perfect for busy weeknights or meal prep, they combine cilantro lime chicken, black beans, avocado, and rice for a satisfying and healthy dinner.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken breasts (about 2–3 breasts)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 2 large limes (about 3–4 tablespoons)
  • 1/4 cup chicken broth
  • 1/3 cup fresh cilantro, chopped
  • 1 cup white rice (jasmine or long-grain)
  • 2 cups water
  • 1 tablespoon butter or olive oil
  • 1/2 teaspoon salt
  • Juice of 1 lime (about 2 tablespoons)
  • 1/4 cup fresh cilantro, chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 ripe avocados, sliced or diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup corn kernels (fresh, frozen, or canned)
  • 1/4 cup red onion, finely diced
  • Fresh cilantro and lime wedges for garnish
  • Optional toppings: sour cream, shredded cheese, hot sauce, diced jalapeño

Instructions

  1. Cook the rice: In a medium saucepan, combine 1 cup of rice, 2 cups of water, 1 tablespoon of butter (or olive oil), and 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-18 minutes (or follow package directions). Once the water is absorbed and the rice is tender, remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork, then stir in the juice of 1 lime and 1/4 cup of chopped cilantro. Set aside and keep warm.
  2. Prepare the chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, cumin, smoked paprika, and chili powder. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken breasts to the pan in a single layer. Let the chicken cook undisturbed for 5-6 minutes until the bottom is golden brown and releases easily from the pan. Flip and cook for another 5-6 minutes until the internal temperature reaches 165°…
  3. Make the pan sauce: Reduce the heat to medium and add the minced garlic to the same skillet. Cook for about 30 seconds until fragrant, stirring constantly. Pour in the lime juice and chicken broth, scraping up all the browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced. Stir in the chopped cilantro. Slice the rested chicken against the grain into strips or bite-sized pieces. Return the sliced chicken to the skillet and toss it in the sauce until every pi…
  4. Warm the beans and corn: In a small saucepan over medium heat or in the microwave, warm the black beans and corn. For the beans, add a pinch of cumin and a squeeze of lime if desired.
  5. Assemble the bowls: Divide the cilantro lime rice among 4 bowls. Top each with a generous portion of the cilantro lime chicken and its sauce. Add a scoop of warm black beans, some corn, diced avocado, halved cherry tomatoes, and a sprinkle of red onion. Garnish with fresh cilantro leaves and a lime wedge on the side. Add optional toppings as desired.

Notes

Don’t skip the resting time for the chicken to keep it juicy. Use high heat for a good sear. Toast spices before adding liquids for more flavor. Make extra pan sauce for drizzling. Warm bowls before serving for a restaurant touch. Season as you go for best results.

Nutrition

Keywords: cilantro lime chicken bowls, 30-minute dinner, chicken bowls, meal prep, healthy dinner, easy weeknight dinner

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