Cilantro Lime Chicken and Rice Bowl Recipe
This vibrant Cilantro Lime Chicken and Rice Bowl features tender grilled chicken breast strips combined with zesty cilantro-lime rice, seasoned corn, black beans, fresh avocado, and cherry tomatoes. Topped with a creamy cilantro-lime aioli and garnished with lime wedges and fresh cilantro, this bowl offers a fresh, flavorful, and satisfying meal perfect for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 34 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Halal
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
- 2 tsp water
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 the mixture to a boil, then cover and reduce the heat to medium-low. Simmer for 17 minutes, or until the rice is tender and the water is fully absorbed. Once cooked, fluff the rice with a fork and stir in the chopped cilantro, fresh lime juice, and olive oil. Set the rice aside to keep warm.
- Make the Cilantro-Lime Aioli: In a bowl, whisk together the mayonnaise, finely chopped cilantro, minced jalapeño, fresh lime juice, garlic powder, and 2 teaspoons of water until smooth. Season with kosher salt and freshly ground black pepper to taste. Chill the aioli in the refrigerator until ready to serve to allow flavors to 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 to the skillet and cook, tossing occasionally, until the chicken is warmed through, about 4 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Corn: In the same skillet, add the remaining tablespoon of olive oil if necessary. Add the corn kernels and sprinkle with the taco seasoning. Cook for 3 to 4 minutes over medium heat, stirring occasionally, until the corn is lightly charred and fragrant.
- Assemble the Bowl: Divide the cilantro-lime rice among serving bowls. Top each bowl with the warmed grilled chicken, seasoned sautéed corn, rinsed black beans, sliced avocado, and quartered cherry tomatoes. Drizzle generously with the cilantro-lime aioli and garnish with fresh cilantro leaves and lime wedges. Serve immediately for a fresh and flavorful meal.
Notes
- For extra spice, add more minced jalapeño to the aioli or sprinkle additional taco seasoning on the chicken.
- Basmati rice gives a fluffy texture, but jasmine or long-grain rice can be used as substitutes.
- Use fresh or frozen corn kernels according to availability; ensure frozen corn is thawed before cooking.
- Store any leftover aioli in an airtight container in the refrigerator for up to 3 days.
- For a vegetarian version, replace chicken with grilled tofu or sautéed vegetables.
Keywords: cilantro lime chicken, rice bowl, grilled chicken, taco seasoning, cilantro lime aioli, summer bowl, healthy chicken recipe
