Fiesta Lime Chicken Bowls
This Fiesta Lime Chicken recipe delivers a vibrant and flavorful meal perfect for weeknights. Juicy, marinated chicken is grilled to perfection and served in bowls with rice, black beans, corn, and fresh toppings like avocado and cilantro. It's customizable, easy to make, and packed with zesty lime flavor.
Equipment
- grill or grill pan
- Medium bowl
- Large resealable bag or shallow dish
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
- Meat thermometer
- Serving bowls
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- ¼ cup lime juice freshly squeezed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cooked rice white or brown
- 1 cup corn kernels fresh, frozen, or canned
- ½ cup red onion, finely chopped
- ½ cup red bell pepper, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 avocado, diced
- Lime wedges, for serving
- Sour cream or Greek yogurt, for serving optional
- Shredded cheddar or Monterey Jack cheese, for serving optional
Instructions
- In a medium bowl, whisk together the lime juice, olive oil, minced garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper.
- Place the chicken breasts in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring it's evenly coated.
- Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat your grill to medium-high heat (around 375-450°F). If you don't have a grill, you can use a grill pan on the stovetop or bake the chicken in the oven at 375°F.
- Remove the chicken from the marinade and discard the marinade.
- Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F. Use a meat thermometer to be sure.
- Let the chicken rest for 5 minutes before slicing or shredding.
- While the chicken is grilling, prepare the rice according to package directions.
- Rinse and drain the black beans.
- If using frozen corn, cook it according to package directions. If using canned corn, drain it.
- Chop the red onion, red bell pepper, cilantro, and avocado.
- Divide the cooked rice among bowls.
- Top with black beans, corn, red onion, and red bell pepper.
- Slice or shred the grilled chicken and arrange it on top of the vegetables.
- Garnish with fresh cilantro, diced avocado, and lime wedges.
- Serve immediately with sour cream or Greek yogurt and shredded cheese, if desired.
Notes
Don't overcook the chicken - use a meat thermometer. Let the chicken rest after cooking for juicier results. Fresh lime juice is recommended for the best flavor. Customize the toppings to your liking. For a vegetarian option, substitute grilled halloumi or seasoned tofu for the chicken. Leftovers can be stored in the refrigerator for up to 3 days. Reheat the chicken in the microwave or a skillet. Add a splash of water when reheating rice to prevent drying.