Cilantro Lime Chicken and Rice Bowl Recipe
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.
- 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
