Cilantro Lime Chicken Bowls with Avocado Salsa and Chipotle Sauce Recipe
A vibrant and flavorful Cilantro Lime Chicken Bowls recipe featuring marinated chicken thighs baked or air fried to perfection, served over cilantro lime rice with black beans, corn, avocado salsa, and a zesty chipotle sauce. This wholesome bowl is quick to prepare and packed with fresh, tangy, and smoky flavors perfect for a nutritious dinner.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
Chicken:
- 1 ¼ pounds boneless skinless chicken thighs
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- 3 tablespoons fresh cilantro, finely diced
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Avocado Salsa:
- 2 ripe avocados, cubed
- ⅓ cup cilantro, finely diced
- ¼ cup red onion, diced
- ½ teaspoon salt
Bowl Components:
- 2 cups cooked cilantro lime rice
- 1 can black beans, drained and rinsed
- 1 ½ cups corn
Chipotle Sauce:
- ½ cup plain Greek yogurt
- 2 chipotle peppers in adobo
- 1–2 tablespoons adobo sauce
- 1 tablespoon fresh lime juice
- ¼ teaspoon garlic powder
Instructions
- Prepare the Chicken Marinade: In a shallow bowl or large ziplock bag, whisk together the lime juice, lime zest, fresh cilantro, olive oil, honey, paprika, garlic powder, salt, and black pepper to create the marinade. Add the boneless skinless chicken thighs, coating them well, and let marinate.
- Marinate the Chicken: Refrigerate the chicken in the marinade for at least 30 minutes, preferably up to 6 hours for best flavor infusion.
- Prepare Other Ingredients: While the chicken marinates, cook cilantro lime rice if not already done. You can use a homemade recipe or enhance pre-cooked rice by stirring in fresh cilantro, lime juice, and salt. Drain and rinse the black beans. Set aside the corn.
- Make the Chipotle Sauce: Blend together plain Greek yogurt, chipotle peppers in adobo, adobo sauce, fresh lime juice, and garlic powder until smooth. Set the sauce aside for serving.
- Make the Avocado Salsa: In a bowl, combine cubed ripe avocados, finely diced cilantro, diced red onion, and salt. Stir gently to mix without mashing the avocado.
- Cook the Chicken: Preheat your oven or air fryer to 400°F (204°C). Place the marinated chicken thighs on a baking sheet or in the air fryer basket. Bake for 20-25 minutes or air fry for 14-18 minutes until the internal temperature reaches 165°F (74°C).
- Rest the Chicken: Remove the chicken from heat and allow it to rest for a few minutes to retain its juices and flavor.
- Assemble Bowls: Layer the bowls starting with a base of cilantro lime rice, followed by black beans, corn, avocado salsa, and the cooked chicken. Drizzle with the chipotle sauce and garnish with additional fresh cilantro as desired. Serve immediately and enjoy!
Notes
- You can substitute chicken breasts for thighs if preferred; adjust cooking time accordingly.
- If using frozen chicken, thaw completely before marinating to ensure proper flavor absorption.
Keywords: cilantro lime chicken bowls, Mexican chicken recipe, healthy chicken bowls, avocado salsa, chipotle sauce, cilantro lime rice, easy chicken dinner