This Chicken and Lime Rice Bowl delivers tender, zesty chicken over fluffy cilantro-lime rice in under 30 minutes. It’s a vibrant, balanced meal that’s endlessly customizable and packed with fresh flavor. Perfect for a quick weeknight dinner that feels both wholesome and exciting.
Love Chicken and Lime Rice Bowl? So do we! If you're into Savory Combo Recipes or curious about Crockpot Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Chicken and Lime Rice Bowl
- Fresh & vibrant: Lime, cilantro, and garlic create a lively, zesty kick.
- One-bowl wonder: Everything layers beautifully for minimal cleanup.
- Endlessly customizable: Swap herbs or add heat to suit your taste.
- Quick & easy: Ready in under 30 minutes with simple multitasking.
Ingredients & Tools
- 400 g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 limes (juice and zest)
- 3 cloves garlic, minced
- 1 tbsp olive oil or avocado oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 200 g long-grain white rice (like jasmine or basmati)
- 400 ml chicken broth or water
- 1 small red onion, finely sliced
- 1 fresh jalapeño, thinly sliced (optional)
- 1 large handful fresh cilantro, roughly chopped
- Salt and freshly ground black pepper to taste
- To serve: avocado slices, cherry tomatoes, black beans, or a dollop of Greek yogurt
Tools: Medium saucepan with lid, large skillet or frying pan, mixing bowl, citrus juicer (optional but helpful), sharp knife, cutting board
Notes: Fresh lime juice and zest make a big difference—bottled juice can’t match that bright, aromatic punch. Don’t skip the fresh cilantro if possible; it ties everything together beautifully.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 32 g |
| Fat: | 12 g |
| Carbs: | 58 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs or breasts? Thighs tend to stay juicier and have more flavor, but breasts work perfectly if you prefer leaner meat. Just be careful not to overcook them—they can dry out faster.
- Why use chicken broth for the rice? Cooking your rice in broth instead of water adds a subtle savory depth that makes the whole bowl taste richer and more cohesive. It’s a small step with a big payoff.
- Don’t skip the resting step for the rice. After cooking, letting the rice sit off the heat for 5–10 minutes with the lid on helps it become fluffier and absorb any remaining liquid evenly.
- Zest your limes before juicing them. It’s so much easier to get the zest off a whole lime, and that bright, oily zest packs a ton of flavor into your marinade and finishing touches.
How to Make Chicken and Lime Rice Bowl
Step 1: Start by preparing your marinade. In a medium bowl, combine the juice and zest of one lime, minced garlic, cumin, smoked paprika, a good pinch of salt, and a few grinds of black pepper. Whisk in the olive oil until everything is well combined. Add the chopped chicken pieces and toss to coat evenly. Let it marinate for at least 10 minutes—if you have more time, even 30 minutes will deepen the flavors. You’ll notice the aroma is already incredible.
Step 2: While the chicken marinates, rinse your rice under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming gummy. Add the rice to a medium saucepan along with the chicken broth (or water) and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the rice is tender.
Step 3: Once the rice is cooked, turn off the heat and let it sit, covered, for another 5–10 minutes. This resting period is key—it allows the grains to steam and become perfectly fluffy. After resting, fluff the rice with a fork and stir in half of the chopped cilantro and the juice of half a lime. Taste and adjust seasoning if needed.
Step 4: Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer—you should hear a nice sizzle. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown on the outside and cooked through. The smell of garlic and lime will fill your kitchen—it’s honestly one of the best parts.
Step 5: While the chicken cooks, prepare your fresh toppings. Thinly slice the red onion, jalapeño (if using), and any other veggies you’re adding. Cut the remaining lime into wedges for serving.
Step 6: To assemble the bowls, divide the cilantro-lime rice among four bowls. Top with the cooked chicken, making sure to drizzle any pan juices over everything—that’s where a lot of the flavor is. Scatter the sliced red onion, jalapeño, and remaining cilantro over the top. Add avocado slices, cherry tomatoes, or a spoonful of Greek yogurt if you like. Serve immediately with lime wedges on the side for an extra zing.
Storage & Freshness Guide
- Fridge: Store components separately in airtight containers for up to 3 days.
- Freezer: Not recommended—lime and herbs lose brightness upon thawing.
- Reviving: Reheat rice with a splash of water; warm chicken in a skillet.
Serving Suggestions
Complementary Dishes
- Black Bean and Corn Salad — The sweetness of the corn and the earthiness of the beans complement the zesty chicken beautifully, adding texture and color to your meal.
- Grilled Zucchini or Summer Squash — Lightly charred veggies bring a smoky note that pairs wonderfully with the lime and spices, and they’re a breeze to prepare on the grill or in a grill pan.
- Simple Avocado and Tomato Salsa — Creamy avocado and juicy tomatoes tossed with a hint of red onion and lime juice add freshness and a lovely contrast to the warm components of the bowl.
Drinks
- Classic Lime Margarita — The citrus notes in the margarita mirror the lime in the bowl, creating a harmonious and refreshing pairing that feels a little festive.
- Iced Hibiscus Tea — Its tart, floral flavor cleanses the palate between bites and adds a vibrant pop of color to your table, making the meal feel even more special.
- Light Mexican Lager — A crisp, clean beer like a lager cuts through the richness of the dish without overpowering the delicate lime and herb flavors.
Something Sweet
- Mango Sorbet — The tropical sweetness of mango is a fantastic follow-up to the zesty, savory bowl, and its light, icy texture feels like a perfect palate cleanser.
- Lime and Coconut Macaroons — These chewy, fragrant cookies echo the citrus theme while adding a touch of indulgence—a little tropical vacation in every bite.
- Fresh Berry Salad with Mint — A simple mix of berries with a hint of mint and a drizzle of honey offers a fresh, slightly tart finish that doesn’t feel too heavy.
Top Mistakes to Avoid
- Overcooking the chicken. Chicken thighs are forgiving, but breasts can turn dry and tough if left on the heat too long. Cook just until no pink remains and the internal temperature reaches 75°C.
- Skipping the rice rinse. If you don’t rinse your rice, it can become sticky and clumpy—not the light, fluffy texture you’re aiming for. A quick rinse makes all the difference.
- Adding all the lime juice at once. Reserve some fresh lime juice for serving—it brightens up the whole dish right at the end and keeps the flavors vibrant.
- Crowding the pan when cooking chicken. If you add too much chicken at once, it will steam rather than sear. Cook in batches if needed to get that beautiful golden-brown color.
Expert Tips
- Tip: Let your chicken come to room temperature for 10–15 minutes before cooking. This helps it cook more evenly and stay juicy throughout, rather than being cold in the center while the outside overcooks.
- Tip: Toast your rice lightly before adding liquid. Sauté the rinsed and drained rice in a bit of oil for 2–3 minutes until it smells nutty. This enhances its flavor and gives the final dish a more complex, aromatic base.
- Tip: Use a microplane for the garlic and lime zest. You’ll get a finer, more integrated texture that distributes the flavor evenly through the marinade and rice, without any harsh chunks.
- Tip: Don’t toss the lime halves after juicing! Throw them into the pan while cooking the chicken—they’ll caramelize slightly and add an extra layer of citrusy depth to the sauce.
FAQs
Can I make this recipe ahead of time?
Absolutely! You can marinate the chicken up to 24 hours in advance—just keep it covered in the fridge. The rice can be cooked a day ahead too; store it separately and reheat gently with a splash of water to revive its fluffiness. I’d recommend adding fresh toppings like avocado and cilantro right before serving to keep everything bright and vibrant.
What can I use instead of cilantro?
If cilantro isn’t your thing, fresh parsley or basil would work wonderfully. You could also try mint for a slightly different, refreshing twist. For a more neutral option, chopped green onions or a sprinkle of chives will still give you that herby freshness without the polarizing cilantro flavor.
Is this recipe gluten-free?
Yes, as written, this recipe is naturally gluten-free. Just double-check that your chicken broth doesn’t contain any hidden gluten—many brands are safe, but it’s always good to read the label if you’re sensitive. All the other ingredients, from the rice to the spices, are typically gluten-free.
Can I use brown rice instead of white?
You sure can—just adjust the cooking time accordingly. Brown rice usually takes about 40–45 minutes to cook and may require a bit more liquid. To keep things efficient, start the rice earlier so it’s ready around the same time as the chicken. The nuttier flavor of brown rice pairs really nicely with the lime and spices, too.
How do I store and reheat leftovers?
Store the components separately if possible—rice and chicken in airtight containers in the fridge for up to 3 days. To reheat, sprinkle a little water over the rice and microwave in short bursts, or warm the chicken in a skillet over medium heat. I’d avoid freezing, as the fresh lime and herb elements can lose their brightness upon thawing.
Chicken And Lime Rice Bowl
Make a fresh and zesty Chicken and Lime Rice Bowl in under 30 minutes. This easy, customizable meal is perfect for a quick and healthy dinner. Get the recipe now!
Ingredients
For the main ingredients:
-
400 g boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
-
2 limes (juice and zest)
-
3 cloves garlic (minced)
-
1 tbsp olive oil or avocado oil
-
1 tsp ground cumin
-
0.5 tsp smoked paprika
-
200 g long-grain white rice (like jasmine or basmati)
-
400 ml chicken broth or water
-
1 small red onion (finely sliced)
-
1 fresh jalapeño (thinly sliced (optional))
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1 large handful fresh cilantro (roughly chopped)
-
Salt and freshly ground black pepper (to taste)
For the to serve:
-
avocado slices, cherry tomatoes, black beans, or a dollop of Greek yogurt
Instructions
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Start by preparing your marinade. In a medium bowl, combine the juice and zest of one lime, minced garlic, cumin, smoked paprika, a good pinch of salt, and a few grinds of black pepper. Whisk in the olive oil until everything is well combined. Add the chopped chicken pieces and toss to coat evenly. Let it marinate for at least 10 minutes—if you have more time, even 30 minutes will deepen the flavors. You’ll notice the aroma is already incredible.01
-
While the chicken marinates, rinse your rice under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming gummy. Add the rice to a medium saucepan along with the chicken broth (or water) and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the rice is tender.02
-
Once the rice is cooked, turn off the heat and let it sit, covered, for another 5–10 minutes. This resting period is key—it allows the grains to steam and become perfectly fluffy. After resting, fluff the rice with a fork and stir in half of the chopped cilantro and the juice of half a lime. Taste and adjust seasoning if needed.03
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Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer—you should hear a nice sizzle. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown on the outside and cooked through. The smell of garlic and lime will fill your kitchen—it’s honestly one of the best parts.04
-
While the chicken cooks, prepare your fresh toppings. Thinly slice the red onion, jalapeño (if using), and any other veggies you’re adding. Cut the remaining lime into wedges for serving.05
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To assemble the bowls, divide the cilantro-lime rice among four bowls. Top with the cooked chicken, making sure to drizzle any pan juices over everything—that’s where a lot of the flavor is. Scatter the sliced red onion, jalapeño, and remaining cilantro over the top. Add avocado slices, cherry tomatoes, or a spoonful of Greek yogurt if you like. Serve immediately with lime wedges on the side for an extra zing.06
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