Spicy Chili Lime Chicken Bowls (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts (about 1.5 pounds)
02 -
1 tablespoon olive oil
03 -
Juice and zest of 1 lime
04 -
1 tablespoon chili powder
05 -
1 teaspoon ground cumin
06 -
1/2 teaspoon paprika
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon ground black pepper
11 -
1 tablespoon honey (optional)
→ For the Bowls
12 -
1 cup cooked rice (brown, white, or cauliflower rice)
13 -
1 cup black beans, drained and rinsed
14 -
1 cup corn kernels (fresh or frozen)
15 -
1/2 cup diced tomatoes
16 -
1/4 cup chopped cilantro
17 -
1 avocado, sliced
18 -
Lime wedges for serving
→ Optional Toppings
19 -
Sour cream
20 -
Salsa
21 -
Shredded cheese
22 -
Hot sauce
# Instructions:
01 -
Combine olive oil, lime juice and zest, spices, salt, pepper, and honey. Coat chicken breasts in marinade and refrigerate for 30 minutes to 2 hours
02 -
Preheat grill or skillet to medium-high heat. Cook chicken 6-8 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes before slicing
03 -
While chicken rests, prepare rice and warm black beans and corn
04 -
Layer each bowl with rice, black beans, corn, diced tomatoes, and avocado slices
05 -
Top with sliced chicken, garnish with cilantro and lime wedges. Add optional toppings as desired
# Notes:
01 -
Marinade can be prepared the night before
02 -
Use cauliflower rice or lettuce instead of regular rice for a lighter option
03 -
Add diced jalapeño or hot sauce for more heat