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Avocado Lime Chicken Bowls - Fresh, Zesty, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken:
  • 1.5 lb boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
  • 2 limes, zested and juiced (about 1/4 cup juice)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the bowls:
  • 3 cups cooked rice or quinoa (cilantro-lime rice is great)
  • 1 large avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels (fresh, canned, or thawed frozen)
  • 1/4 red onion, thinly sliced
  • 1 jalapeño, thinly sliced (optional)
  • 1/3 cup fresh cilantro, chopped
  • Lime wedges, for serving
  • For the avocado-lime drizzle (optional but recommended):
  • 1 ripe avocado
  • 2 tablespoons Greek yogurt or sour cream
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 small garlic clove
  • 2 tablespoons water (more as needed to thin)
  • Pinch of salt and pepper

Method
 

  1. Marinate the chicken: In a bowl, whisk lime zest, lime juice, olive oil, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Add chicken and toss to coat. Marinate 20–30 minutes at room temperature, or up to 4 hours in the fridge.
  2. Cook your base: Prepare rice or quinoa according to package directions. For extra flavor, stir in a squeeze of lime juice, a pinch of salt, and some chopped cilantro after cooking.
  3. Make the avocado-lime drizzle: Blend avocado, yogurt, lime juice, olive oil, garlic, water, salt, and pepper until smooth. Adjust water to reach a pourable consistency. Taste and add more lime or salt if needed.
  4. Sear the chicken: Heat a large skillet over medium-high. Add a drizzle of oil. Cook chicken in a single layer, undisturbed, for 3–4 minutes to get color, then flip and cook another 3–4 minutes until cooked through. Work in batches if needed so it browns, not steams.
  5. Prep the toppings: Dice avocado, slice tomatoes, rinse beans, and prep corn, onion, jalapeño, and cilantro. Keep everything bite-size for easy eating.
  6. Assemble the bowls: Add a scoop of rice or quinoa to each bowl. Top with chicken, black beans, corn, tomatoes, red onion, and avocado. Drizzle with the avocado-lime sauce and scatter cilantro on top. Serve with lime wedges.
  7. Adjust to taste: Finish with a pinch of salt, an extra squeeze of lime, or a few jalapeño slices for heat.