Cilantro Lime Chicken Bowls with Avocado Salsa and Chipotle Sauce
Zesty, smoky, and loaded with flavor, these vibrant bowls feature marinated chicken, creamy avocado salsa, and chipotle-mayo sauce. A meal-prep-friendly, globally inspired recipe that balances bold tastes and textures in every bite.
- Prep Time: 15
- Cook Time: 50
- Total Time: 80
- Yield: 4 bowls
- Category: Dinner
- Method: Oven Baking
- Cuisine: Mexican/Asian Fusion
Ingredients
1 1/4 lbs boneless skinless chicken thighs
2 tbsp fresh lime juice
1 tbsp lime zest
3 tbsp fresh cilantro, finely chopped
1 tbsp olive oil
1 tsp paprika
1 tbsp honey
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 ripe avocados, cubed
1/3 cup red onion, finely chopped
2 tbsp lime juice
2 cups cooked cilantro lime rice
1 can black beans (15 oz), drained
1 1/2 cups corn (fresh, frozen, or canned)
1/2 cup plain Greek yogurt
2 chipotle peppers in adobo sauce
1 tsp ground cumin
1 tsp salt
Instructions
Preheat oven to 375°F (190°C)
In a bowl, mix lime juice, zest, cilantro, olive oil, paprika, honey, garlic powder, salt, and pepper to create the marinade
Add chicken thighs and toss to coat. Marinate for 15-30 minutes
Transfer chicken to a baking dish and bake for 25-30 minutes, flipping halfway, until golden and tender
For avocado salsa, gently fold avocado, red onion, and lime juice in a bowl until combined
For chipotle sauce, blend Greek yogurt, chipotle peppers, cumin, and salt until smooth
Assemble bowls with rice, top with chicken, black beans, corn, avocado salsa, and chipotle sauce
Serve immediately or refrigerate components for later assembly
Notes
Substitute quinoa for rice in a low-carb version
Use avocado oil instead of olive oil if preferred
Store cooked components separately in airtight containers for up to 3 days
Add a fried egg or queso fresco for extra richness
Find it online: https://cookingwithramsay.com/cilantro-lime-chicken-bowls/