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Chili Lime Chicken Bowls Recipe

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4.2 from 9 reviews

This vibrant Chili Lime Chicken Bowl recipe features marinated chicken thighs baked to juicy perfection, paired with sautéed bell peppers and onions, served over cilantro lime rice, and topped with a zesty, creamy chili lime dressing. It's a flavorful, hearty meal perfect for lunch or dinner, combining spicy, tangy, and fresh elements for a balanced dish.

Ingredients

Chicken and Marinade

  • 1 1/2 pounds chicken thighs or breasts (boneless, skinless)
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 2 teaspoons lime zest
  • 1 tablespoon minced garlic
  • 1 tablespoon chili paste (Sambal oelek)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes (optional for spice level)

Vegetables and Rice

  • 2 cups cooked cilantro lime rice
  • 2 bell peppers, sliced
  • 1 onion, sliced
  • 1 avocado, sliced
  • 1 cup halved cherry tomatoes

Chili Lime Dressing

  • 1 bunch cilantro
  • 1/2 cup olive oil
  • 2 tablespoons fresh lime juice
  • 1 clove garlic
  • 1/2 to 1 teaspoon salt (to taste)
  • 1/2 teaspoon red pepper flakes
  • Water, to thin as needed

Instructions

  1. Whisk Marinade: In a bowl, combine olive oil, honey, lime juice, lime zest, minced garlic, chili paste, chili powder, cumin, salt, and red pepper flakes. Whisk until all ingredients are well blended.
  2. Marinate Chicken: Place chicken thighs in a zip lock bag and pour the marinade over them. Seal and toss to coat the chicken evenly. Refrigerate to marinate for at least 30 minutes for enhanced flavor.
  3. Preheat Oven: Set oven to 425°F (220°C) to prepare for baking the chicken and vegetables.
  4. Prepare Rice: Cook cilantro lime rice if not already made. If short on time, use microwavable white rice and season it with salt, lime juice, and chopped cilantro for flavor.
  5. Assemble for Baking: Place marinated chicken on a parchment-lined baking sheet or casserole dish. Add sliced bell peppers and onions around the chicken, then drizzle them with olive oil.
  6. Bake: Bake in the preheated oven for 20-25 minutes or until chicken reaches an internal temperature of 165°F (74°C) and is fully cooked with vegetables tender.
  7. Make Dressing: While the chicken bakes, blend cilantro, olive oil, lime juice, garlic, salt, and red pepper flakes until smooth. Add water gradually as needed to achieve desired consistency.
  8. Slice Chicken: Remove chicken from oven and let it rest a few minutes. Slice into strips for serving.
  9. Assemble Bowls: In serving bowls, layer the cilantro lime rice, roasted peppers and onions, sliced chicken, avocado slices, and cherry tomatoes. Drizzle with the prepared chili lime dressing and enjoy.

Notes

  • The dressing recipe yields more than needed for this dish; feel free to halve it to avoid leftovers.
  • If short on time, marinating the chicken can be skipped, but it will reduce flavor intensity.
  • Adjust the amount of red pepper flakes in the marinade and dressing based on your preferred spice level.
  • Microwavable rice is a quick alternative if you don’t have cilantro lime rice ready.
  • Leftover dressing can be refrigerated in an airtight container for up to 3 days.

Find it online: https://recipefeastful.com/chili-lime-chicken-bowls-recipe/