Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- ¼ cup (60ml) olive oil
- ¼ cup (60ml) fresh lime juice (about 2-3 limes)
- ¼ cup (15g) packed fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup (200g) long-grain rice, rinsed
- 2 cups (475ml) water or chicken broth
- 1 tablespoon olive oil (optional)
- Salt to taste
- 2 tablespoons fresh lime juice
- ¼ cup (15g) chopped fresh cilantro
- 1 avocado, diced
- ½ cup corn kernels (fresh, frozen, or canned)
- ½ cup black beans, rinsed and drained
- ¼ cup red onion, finely chopped
- Salsa
- Sour cream or Greek yogurt
- Shredded cheddar cheese or Monterey Jack cheese
- Pickled jalapeños
Instructions:
- In a bowl, whisk together the olive oil, lime juice, cilantro, garlic, chili powder, cumin, salt, and pepper. Add the chicken and toss to coat. Marinate in the refrigerator for at least 20 minutes (or up to 4 hours).
- In a saucepan, combine the rinsed rice, water (or broth), olive oil (optional), and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Fluff with a fork.
- Stir the lime juice and chopped cilantro into the cooked rice.
- Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade (discard the marinade). Cook the chicken for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let rest for a few minutes before slicing or serving.
- Divide the cilantro lime rice among bowls. Top with the cooked chicken and your desired toppings.
- Enjoy your Zesty Cilantro Lime Chicken & Rice Bowl!