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- 2 boneless, skinless chicken breasts - 1 cup jasmine rice - 2 cups chicken broth - 1 tablespoon olive oil - 2 cloves garlic, minced - Zest and juice of 2 limes - 1/2 cup fresh cilantro, chopped - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1/2 cup black beans, rinsed and drained - 1 avocado, sliced - Lime wedges for serving The main ingredients come together to create a bright and fresh dish. The chicken provides protein and holds the marinade well. Jasmine rice adds softness and a slight sweetness. Chicken broth ensures the rice absorbs rich flavor. Olive oil helps to sauté the garlic, which adds depth. Lime juice and zest give that zesty kick, while fresh cilantro adds a burst of herbaceous taste. Cumin and chili powder round out the flavor with warmth. - Additional cilantro - Sliced jalapeños - Sour cream or yogurt These optional garnishes can elevate your bowls even more. Extra cilantro adds freshness. Sliced jalapeños provide heat for those who like spice. A dollop of sour cream or yogurt balances the lime's acidity. Feel free to mix and match based on your taste! To marinate the chicken, mix lime zest, lime juice, olive oil, minced garlic, cumin, chili powder, salt, and pepper in a bowl. Add the two chicken breasts, making sure they are fully coated in the marinade. I recommend letting the chicken marinate for at least 30 minutes. If you have more time, marinate it for up to 2 hours in the fridge. This helps the chicken soak in all the great flavors. Start by rinsing one cup of jasmine rice under cold water. Rinse it until the water runs clear. In a saucepan, combine the rinsed rice with two cups of chicken broth. Bring it to a boil, then reduce the heat. Cover and let it simmer for 15 minutes. After cooking, let the rice rest for 5 minutes, still covered. This resting time makes the rice fluffy. Once marinated, heat a grill pan or skillet over medium-high heat. Cook the chicken for about 6 to 7 minutes on each side. The chicken should no longer be pink in the center. To check doneness, use a meat thermometer. The ideal temperature is 165°F. After cooking, let the chicken rest for a few minutes before slicing it. Resting keeps the chicken juicy. To assemble your bowls, start with a layer of fluffy jasmine rice. Next, add sliced grilled chicken on top. Then, sprinkle halved cherry tomatoes, black beans, and sliced avocado. Make sure to create colorful layers. This not only looks nice but also adds different textures and flavors. Finish your bowls by garnishing them with chopped cilantro. Squeeze fresh lime juice over the top for a burst of flavor. Serve the bowls with lime wedges on the side. These add even more zest and a fresh touch to each bite. Enjoy! To boost the taste of your cilantro lime chicken rice bowls, try adjusting the spices. If you like heat, add more chili powder or a pinch of cayenne. For a deeper flavor, mix in smoked paprika or even a dash of chipotle powder. Adding more veggies can also elevate your dish. Consider bright bell peppers, sweet corn, or diced zucchini. These will add color and texture, making your bowls more vibrant and fun. If you want to swap out chicken, consider using shrimp or firm tofu. Both options soak up the marinade well and offer a different taste. For a plant-based meal, tempeh works great too. For rice, jasmine is lovely, but you can use brown rice or quinoa. These grains will add fiber and nutrients while still pairing well with the other flavors. You can grill or use a skillet to cook your chicken. Grilling gives it a smoky flavor and nice char marks. If you use a skillet, you can achieve a great crust with just a little olive oil. To get the best char on your chicken, ensure your grill or skillet is hot. Sear the chicken for 6-7 minutes on each side. Look for a nice brown color to know it’s getting that perfect char. Use a meat thermometer to check for doneness; the center should reach 165°F. {{image_2}} For a vegetarian twist, you can swap chicken for tofu or tempeh. Both options absorb flavors well. To prepare tofu, press it to remove excess moisture. Cut it into cubes and marinate it just like the chicken. Use the same marinade, but consider adding a dash of soy sauce for depth. For tempeh, slice it thin and marinate it as well. Both options take on the tasty cilantro and lime flavors. Cook them in a skillet until golden brown. This gives you a hearty base for the rice bowl. You can easily customize your rice bowls by adding seasonal veggies. Think fresh bell peppers, zucchini, or corn. Just sauté or roast these veggies to enhance their texture and flavor. You can mix and match to suit your taste. Also, consider customizing toppings. For crunchy texture, add sliced radishes or crispy onions. If you love heat, sprinkle on some jalapeños. You can also use different sauces, like sriracha or a creamy dressing, to switch things up. To bring in international flavors, think about adding spices from various cuisines. For an Asian twist, use ginger and sesame oil in your marinade. You can also sprinkle sesame seeds on top for a nice finish. If you prefer a Mexican flair, add smoked paprika or diced jalapeños. You could also mix in some corn and black beans for a more traditional feel. These small changes can turn your cilantro lime chicken rice bowls into a global delight. You can store leftovers in the refrigerator. Place the chicken and rice in a sealed container. They will stay fresh for about three to four days. Keep the chicken and rice separate if possible. This helps maintain texture and flavor. To freeze the components, let them cool first. Place chicken and rice in separate airtight bags. Remove as much air as possible to prevent freezer burn. You can freeze the chicken for up to three months. For the rice, it lasts about one month. To defrost, place in the fridge overnight. You can also use a microwave for quick defrosting. The best way to reheat chicken is in the oven. Preheat your oven to 350°F. Place the chicken on a baking sheet. Heat for about 15 minutes or until warm. For rice, use a microwave. Add a splash of water to keep it moist. Cover the bowl with a damp paper towel. This will help keep the rice fluffy. Remember to taste and adjust seasoning if needed. Marinate the chicken for 30 minutes for good flavor. You can go up to 2 hours in the fridge for even more zest. This time lets the lime and spices soak in. You can use brown rice or quinoa. Both are great options. Brown rice adds more fiber, while quinoa is gluten-free. If you need a low-carb choice, try cauliflower rice. Yes! You can prep these bowls ahead of time. Cook the chicken and rice, then store them in airtight containers. Keep the toppings like avocado fresh until you serve. This makes meal prep easy. To add heat, mix in some jalapeños or red pepper flakes. You can also use a spicy sauce like sriracha. Adjust it to fit your taste and enjoy the extra kick. Consider serving corn salsa or a simple green salad. These sides add freshness. You can also pair it with tortilla chips for crunch. They complement the chicken rice bowls well. In this post, we explored a tasty chicken bowl recipe. We covered key ingredients, step-by-step instructions, and tips to enhance flavor. Remember, marinating the chicken is key for great taste. You can customize your bowls with various toppings and spices. For leftovers, store and reheat properly to keep them fresh. This dish is fun to make and easy to adjust. Enjoy creating your perfect bowl!

Cilantro Lime Chicken Rice Bowls

Elevate your dinner game with these Cilantro Lime Chicken Rice Bowls! This delicious recipe combines marinated grilled chicken, fluffy jasmine rice, and fresh toppings like black beans, cherry tomatoes, and avocado, all drizzled with zesty lime juice. Perfect for meal prep or a family dinner, these bowls are bursting with flavor and nutrients. Click through to discover this easy recipe and brighten up your weeknight meals!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup jasmine rice

2 cups chicken broth

1 tablespoon olive oil

2 cloves garlic, minced

Zest and juice of 2 limes

1/2 cup fresh cilantro, chopped

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

1 cup cherry tomatoes, halved

1/2 cup black beans, rinsed and drained

1 avocado, sliced

Lime wedges for serving

Instructions
 

Marinate the Chicken: In a bowl, combine lime zest, lime juice, olive oil, minced garlic, cumin, chili powder, salt, and pepper. Add the chicken breasts, ensuring they are well coated. Let them marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

    Cook the Rice: Rinse jasmine rice under cold water until the water runs clear. In a saucepan, combine chicken broth and rinsed rice. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 5 minutes before fluffing with a fork.

      Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for about 6-7 minutes on each side, or until cooked through and no longer pink in the center. Use a meat thermometer for accuracy (165°F is ideal). Once done, let the chicken rest for a few minutes before slicing.

        Assemble the Bowls: In each bowl, start with a base of the fluffy jasmine rice. Top with sliced grilled chicken, halved cherry tomatoes, black beans, and avocado slices.

          Garnish: Sprinkle chopped cilantro over the top and squeeze fresh lime juice for an extra burst of flavor.

            Serve: Serve the bowls with lime wedges on the side for additional zest.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4