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Garlic Lime Chicken Rice Bowls - Bright, Zesty, and Satisfying

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken:
  • 1.5 pounds boneless, skinless chicken thighs or breasts (thighs stay juicier)
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • Zest of 1 lime
  • Juice of 2 limes (about 1/4 cup)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder or smoked paprika
  • 1/2 teaspoon oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the rice:
  • 1.5 cups long-grain white rice (or brown rice, see notes)
  • 2.5 to 3 cups low-sodium chicken broth or water
  • 1 tablespoon olive oil or butter
  • 1/2 teaspoon salt (skip if broth is salty)
  • Optional: 1 bay leaf
  • For serving and toppings:
  • 1 avocado, sliced or diced
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels (fresh, canned, or frozen, warmed)
  • 1/2 small red onion, thinly sliced
  • Fresh cilantro, chopped
  • Lime wedges
  • Optional sauces: Greek yogurt or sour cream, hot sauce, chipotle mayo

Method
 

  1. Marinate the chicken. In a bowl, whisk olive oil, minced garlic, lime zest and juice, cumin, chili powder, oregano, salt, and pepper. Add chicken and toss to coat. Marinate 20–30 minutes at room temp or up to 8 hours in the fridge.
  2. Cook the rice. Rinse rice until water runs clear. Add to a pot with broth or water, oil or butter, salt, and bay leaf if using. Bring to a simmer, cover, and cook on low until tender (about 15 minutes for white rice; 40–45 for brown). Rest 10 minutes, then fluff.
  3. Prep the toppings. Slice avocado and onion, halve tomatoes, and chop cilantro. Warm the corn. Set everything aside so assembly is quick.
  4. Cook the chicken. Heat a large skillet over medium-high. Add a light drizzle of oil. Shake excess marinade off the chicken and cook 4–6 minutes per side for thighs (thinner breasts may need 3–4). Aim for 165°F/74°C internal temperature. Let rest 5 minutes.
  5. Deglaze for extra flavor (optional). Splash a tablespoon of water or broth into the hot pan and scrape up the browned bits. Drizzle this over the sliced chicken.
  6. Slice and assemble. Slice the chicken against the grain. Spoon rice into bowls, top with chicken, corn, tomatoes, avocado, and onion. Add cilantro and a squeeze of lime. Finish with a dollop of yogurt or your favorite hot sauce if you like.
  7. Taste and adjust. Add a pinch of salt, another squeeze of lime, or a drizzle of olive oil to balance the flavors. You want bright, savory, and a little tangy.