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CATEGORY:
Bowls, Mains
Southwest Chili-Lime Chicken & Rice Bowls
Chili-lime chicken, cilantro-lime rice, black beans, and fresh toppings, built into a bowl everyone can customize.
30 active mins, 30 total mins
Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, Soy-Free, High-Protein, High-Fiber, No Added Sugar
PREP
COOK
INACTIVE
30 min
30 min
0 min
TOTAL TIME
30 min
COOKING METHOD(S):
Oven, Stovetop
Bright, Bold and Built to Order
Chili and lime do the heavy lifting on the chicken, and the cilantro-lime rice catches every drop of its juices. Then come the fresh, crunchy, creamy parts: cabbage, tomatoes, avocado, and pickled red onions. I put everything on the table and let people build their own bowl, because a little control is the difference between a dinner everyone negotiates and one everyone just eats. Each component holds up well on its own in the fridge, so most of the work can happen ahead of time.
Related Recipes
All Purpose Chili Seasoning for Tacos & More
Southwest Chili-Lime Chicken & Rice Bowls
CATEGORY:
Bowls, Mains
SERVINGS
4
+
-
SERVING SIZE
2 cups
INGREDIENTS
For the Chicken
2 lb
Boneless Skinless Chicken Thighs
2 Tbsp
Avocado Oil
2
Limes (zested and juiced)
2 Tbsp
All Purpose Chili Seasoning
1 tsp
Kosher Salt
For the Rice
1 cup
Brown Rice (dry)
2 cups
Water
1 Tbsp
Avocado Oil
1/2 tsp
Kosher Salt
1
Limes (zested and juiced)
1/4 cup
Cilantro (leaves, chopped)
For the Toppings
1 15 oz can
Black Beans (drained and rinsed)
1 1/2 cups
Corn (roasted kernels)
2 cups
Green Cabbage (shredded)
2 medium
Tomatoes (chopped)
1 large
Avocados (sliced)
1/2 cup
Pickled Red Onions
1/2 cup
Cilantro (leaves)
INSTRUCTIONS
For the Chicken
Pat the chicken dry and toss it with the oil, the chili seasoning, the salt, and the zest of the limes. Marinate for at least 20 minutes, ideally, and up to 24 hours.
Heat your grill or a large skillet over medium-high heat. Cook the chicken (in batches if necessary to avoid crowding if using the skillet method), 5 to 7 minutes per side, until deeply browned and the center reaches 165°F.
Move the chicken to a cutting board and rest it for 5 minutes. Slice and then squeeze the lime juice over it.
For the Rice
Rinse the rice in a fine-mesh strainer until the water runs mostly clear.
Heat the oil in a medium saucepan over medium heat. Add the rice and toast, stirring, for 1 minute until it smells nutty.
Add the water and the salt and bring to a boil. Cover, reduce the heat to low, and cook until the water is absorbed and the rice is tender. Leave the lid on.
Remove from the heat and rest, covered, for 10 minutes. Fluff with a fork, then fold in the lime zest, the lime juice, and the cilantro.
For the Toppings
Warm the corn in a dry skillet over medium-high heat for 3 to 4 minutes, until hot and lightly charred in spots.
Heat the beans.
Shred the cabbage, chop the tomatoes, and drain the pickled red onions.
Slice the avocado right before serving so it stays green.
Divide the rice among bowls and add the chicken, the beans, the corn, the cabbage, and the tomatoes. Finish with the avocado, the pickled red onions, and the cilantro.
Serve right away with tortillas chips.
For the Chicken
Pat the chicken dry and toss it with the oil, the chili seasoning, the salt, and the zest of the limes. Marinate for at least 20 minutes, ideally, and up to 24 hours.
Heat your grill or a large skillet over medium-high heat. Cook the chicken (in batches if necessary to avoid crowding if using the skillet method), 5 to 7 minutes per side, until deeply browned and the center reaches 165°F.
Move the chicken to a cutting board and rest it for 5 minutes. Slice and then squeeze the lime juice over it.
For the Rice
Rinse the rice in a fine-mesh strainer until the water runs mostly clear.
Heat the oil in a medium saucepan over medium heat. Add the rice and toast, stirring, for 1 minute until it smells nutty.
Add the water and the salt and bring to a boil. Cover, reduce the heat to low, and cook until the water is absorbed and the rice is tender. Leave the lid on.
Remove from the heat and rest, covered, for 10 minutes. Fluff with a fork, then fold in the lime zest, the lime juice, and the cilantro.
For the Toppings
Warm the corn in a dry skillet over medium-high heat for 3 to 4 minutes, until hot and lightly charred in spots.
Heat the beans.
Shred the cabbage, chop the tomatoes, and drain the pickled red onions.
Slice the avocado right before serving so it stays green.
Divide the rice among bowls and add the chicken, the beans, the corn, the cabbage, and the tomatoes. Finish with the avocado, the pickled red onions, and the cilantro.
Serve right away with tortillas chips.
