Introduction

This Cilantro Lime Chicken and Rice Bowl is a vibrant and flavorful meal that’s perfect for a quick lunch or dinner. The zesty cilantro-lime rice pairs beautifully with tender grilled chicken, seasoned corn, and fresh toppings for a satisfying bowl full of color and texture.

Cilantro Lime Chicken and Rice Bowl Recipe - Recipe Image

Ingredients

1 ½ cups basmati rice
½ tsp. kosher salt
½ cup fresh cilantro leaves, roughly chopped
2 Tbsp. fresh lime juice
1 tsp. olive oil
¼ cup mayonnaise
2 Tbsp. finely chopped fresh cilantro
1 Tbsp. minced jalapeño
1 ½ tsp. fresh lime juice
⅛ tsp. garlic powder
Kosher salt & black pepper to taste
2 Tbsp. olive oil
3 cups Tyson® Grilled & Ready® Chicken Breast Strips
2 cups frozen or fresh corn kernels
1 ½ tsp. taco seasoning
1 (15-oz.) can black beans, drained and rinsed
1 avocado, sliced
1 ½ cups cherry tomatoes, quartered
Lime wedges, for garnish
Fresh cilantro, for garnish

Instructions

Step 1: Cook the rice by combining the basmati rice, 1¾ cups water, and ½ teaspoon kosher salt in a medium saucepan. Bring to a boil, then cover and reduce the heat to medium-low. Simmer for 17 minutes until the rice is tender and the water has absorbed. Fluff rice with a fork, then stir in chopped cilantro, 2 tablespoons fresh lime juice, and 1 teaspoon olive oil. Set aside.
Step 2: Prepare the cilantro-lime aioli by whisking together mayonnaise, finely chopped cilantro, minced jalapeño, 1 ½ teaspoons fresh lime juice, garlic powder, and 2 teaspoons water in a bowl. Season with salt and pepper to taste. Chill until ready to serve.
Step 3: Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add the chicken strips and cook, tossing occasionally, for about 4 minutes or until warmed through. Remove the chicken and set aside.
Step 4: In the same skillet, add the remaining olive oil if needed, then add the corn kernels. Sprinkle with taco seasoning and cook for 3 to 4 minutes until the corn is lightly charred and heated through.
Step 5: Assemble the bowls by layering the cilantro-lime rice. Top each serving with warmed chicken, seasoned corn, black beans, sliced avocado, and quartered cherry tomatoes. Drizzle with the cilantro-lime aioli and garnish with fresh cilantro and lime wedges.

Tips & Variations

Use brown rice instead of basmati for a nuttier flavor and extra fiber, adjusting cooking time accordingly.
Add a squeeze of fresh lime juice right before serving to brighten the flavors even more.
For a spicier kick, include more jalapeño or a dash of hot sauce in the aioli.
Swap chicken strips for shrimp or tofu to suit dietary preferences.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the aioli separate to maintain its fresh flavor. Reheat the chicken, rice, and corn gently in the microwave or on the stovetop, then assemble the bowl with fresh toppings before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for this recipe?

Yes, you can substitute basmati rice with jasmine, white, or brown rice. Keep in mind that cooking times and water ratios may vary depending on the rice type.

Is it possible to make the cilantro-lime aioli dairy-free?

Absolutely. You can use a dairy-free mayonnaise or a vegan mayo alternative to keep the aioli dairy-free without sacrificing creaminess or flavor.

Cilantro Lime Chicken and Rice Bowl Recipe

Print Recipe

★★★★★

4.5 from 135 reviews

A flavorful and vibrant Cilantro Lime Chicken and Rice Bowl featuring tender grilled chicken, zesty cilantro-lime rice, seasoned corn, black beans, fresh avocado, and a creamy cilantro-lime aioli. Perfect for a quick and nutritious weeknight meal packed with bold, fresh flavors.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Mexican-Inspired
Diet: Gluten Free

Ingredients

Scale

For the Rice:

1 ½ cups basmati rice
½ tsp kosher salt
½ cup fresh cilantro leaves, roughly chopped
2 Tbsp fresh lime juice
1 tsp olive oil

For the Cilantro-Lime Aioli:

¼ cup mayonnaise
2 Tbsp finely chopped fresh cilantro
1 Tbsp minced jalapeño
1 ½ tsp fresh lime juice
⅛ tsp garlic powder
Kosher salt & black pepper to taste

For the Bowl:

2 Tbsp olive oil, divided
3 cups Tyson® Grilled & Ready® Chicken Breast Strips
2 cups frozen or fresh corn kernels
1 ½ tsp taco seasoning
1 (15-oz.) can black beans, drained and rinsed
1 avocado, sliced
1 ½ cups cherry tomatoes, quartered
Lime wedges, for garnish
Fresh cilantro, for garnish

Instructions

Cook the Rice: In a medium saucepan, combine the basmati rice, 1¾ cups water, and ½ teaspoon kosher salt. Bring to a boil over medium-high heat, then cover and reduce the heat to medium-low. Let it simmer gently for 17 minutes or until the rice is tender and all the water has been absorbed. Fluff the rice with a fork, then stir in the chopped cilantro, fresh lime juice, and olive oil. Set aside and keep warm.
Make the Cilantro-Lime Aioli: In a bowl, whisk together the mayonnaise, chopped cilantro, minced jalapeño, lime juice, garlic powder, and 2 teaspoons of water until smooth. Season with kosher salt and freshly ground black pepper to taste. Cover and chill the aioli until ready to serve to let the flavors meld.
Heat the Chicken: Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the Tyson® Grilled & Ready® Chicken Breast Strips and cook, stirring occasionally, for about 4 minutes or until the chicken strips are warmed through. Remove the chicken from the skillet and set aside.
Sauté the Corn: In the same skillet, add the remaining tablespoon of olive oil if needed. Add the corn kernels and sprinkle with the taco seasoning. Cook over medium heat for 3 to 4 minutes, stirring occasionally until the corn is lightly charred and fragrant.
Assemble the Bowl: Divide the cilantro-lime rice evenly into serving bowls. Top each bowl with the warmed grilled chicken strips, seasoned corn, drained black beans, sliced avocado, and quartered cherry tomatoes. Garnish each bowl with lime wedges and fresh cilantro sprigs. Drizzle the cilantro-lime aioli over the top before serving.

Notes

For extra spice, add more jalapeño to the aioli or sprinkle additional taco seasoning on the chicken.
You can substitute basmati rice with jasmine rice or brown rice for a different texture and nutrition.
If fresh cilantro isn’t available, parsley can be used but will change the flavor profile.
To make this recipe gluten free, ensure that your taco seasoning is certified gluten free.
Leftover rice and chicken can be stored separately in airtight containers in the refrigerator for up to 3 days.

Keywords: cilantro lime chicken, chicken rice bowl, grilled chicken, cilantro lime aioli, Mexican chicken bowl, healthy chicken recipes