Introduction

This Cilantro Lime Chicken and Rice Bowl is a vibrant and flavorful meal perfect for any day of the week. It features tender chicken, zesty rice, fresh vegetables, and a creamy cilantro-lime aioli that ties everything together beautifully.

Cilantro Lime Chicken and Rice Bowl Recipe - Recipe Image

Ingredients

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
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. In a medium saucepan, combine the rice, 1¾ cups water, and ½ tsp. salt. Bring to a boil, cover, and reduce heat to medium-low. Simmer for 17 minutes or until tender and water is absorbed. Fluff with a fork, then stir in cilantro, lime juice, and olive oil. Set aside.
Step 2: Make the aioli. In a bowl, whisk together mayonnaise, chopped cilantro, jalapeño, lime juice, garlic powder, and 2 tsp. water. Season with salt and pepper. Chill until ready to serve.
Step 3: Heat the chicken. In a nonstick skillet, heat 1 Tbsp. olive oil over medium heat. Add chicken strips and cook, tossing occasionally, until warmed through—about 4 minutes. Remove and set aside.
Step 4: Sauté the corn. In the same skillet, add the remaining olive oil if needed, and corn. Sprinkle with taco seasoning and cook for 3-4 minutes until lightly charred.
Step 5: Assemble the bowl. Layer the rice into serving bowls. Top with grilled chicken, seasoned corn, black beans, sliced avocado, cherry tomatoes, and lime wedges. Drizzle with cilantro-lime aioli and garnish with fresh cilantro.

Tips & Variations

For extra flavor, grill the chicken strips yourself with your favorite seasoning instead of using pre-cooked ones.
Swap black beans for pinto or kidney beans if preferred.
Add a handful of chopped red onion or diced bell pepper for extra crunch and color.
Use Greek yogurt instead of mayonnaise in the aioli for a lighter option.
If fresh jalapeño is too spicy, reduce the amount or remove seeds before chopping.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and corn in a skillet or microwave until warm. The rice can be reheated with a sprinkle of water to keep it moist. Assemble the bowls fresh to maintain the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, you can substitute basmati rice with jasmine rice or long-grain white rice. Adjust cooking times and water quantities according to the rice type.

Is there a non-spicy option for the aioli?

Certainly! Simply omit the jalapeño or replace it with a small amount of mild green bell pepper for flavor without heat.