Cilantro Lime Chicken With Brown Rice – Bright, Fresh, and Weeknight-Friendly
If you’re craving something fresh, zesty, and satisfying, cilantro lime chicken with brown rice hits the spot. It’s simple enough for a busy weeknight but still feels special. The chicken is juicy and citrusy, the rice is nutty and wholesome, and the whole plate tastes bright and clean.
You get big flavor without a heavy sauce or complicated steps. Plus, it’s easy to scale up for meal prep or a family dinner.
Cilantro Lime Chicken With Brown Rice - Bright, Fresh, and Weeknight-Friendly
Ingredients
Method
- Rinse and start the rice. Rinse the brown rice under cold water until the water runs clearer. Add rice and broth (or water) to a pot with a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 35–40 minutes, until tender. Let it rest off heat for 10 minutes, then fluff.
- Make the marinade. In a bowl, whisk lime zest, lime juice, olive oil, garlic, honey, cumin, chili powder, salt, and pepper. Stir in half the chopped cilantro. If you want heat, add jalapeño or red pepper flakes.
- Marinate the chicken. Pat the chicken dry. Add it to the marinade, turning to coat well. Let it rest for at least 20–30 minutes at room temperature or up to 8 hours in the fridge. The lime flavor intensifies as it sits.
- Cook the chicken. Heat a large skillet over medium-high and add a thin layer of oil. Shake off excess marinade and sear the chicken 5–7 minutes per side (thighs may take a bit longer) until browned and cooked through. Internal temp should reach 165°F (74°C).
- Rest and slice. Transfer the chicken to a plate and let it rest for 5 minutes. Slice or chop into bite-size pieces. Toss with any juices on the plate for extra flavor.
- Finish the rice. Stir the remaining cilantro into the fluffed rice. Squeeze in a little fresh lime juice and drizzle a teaspoon of olive oil. Taste and add salt if needed.
- Build the plate. Spoon a bed of brown rice onto each plate. Top with sliced chicken, a handful of fresh cilantro, and optional avocado slices. Serve with lime wedges for an extra squeeze.
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What Makes This Special
This dish balances comfort and freshness in a way that’s hard to beat. The lime brings tang and brightness, while cilantro adds a cool, herbal lift.
Brown rice offers a hearty base that absorbs all the drippings and juices. With a quick marinade and straightforward cooking method, it doesn’t ask for much time or technique. Yet the results feel like something you’d order at your favorite casual restaurant.
Ingredients
- Chicken: 1.5–2 pounds boneless, skinless chicken thighs or breasts (thighs stay juicier)
- Limes: Zest of 2 limes and 1/3 cup fresh lime juice (about 3–4 limes)
- Cilantro: 1 cup loosely packed fresh cilantro, chopped (divided)
- Garlic: 3–4 cloves, minced
- Olive oil: 3 tablespoons, plus more for cooking
- Honey or agave: 1 tablespoon (balances acidity)
- Ground cumin: 1 teaspoon
- Chili powder or paprika: 1 teaspoon
- Salt: 1.5 teaspoons, plus more to taste
- Black pepper: 1/2 teaspoon
- Brown rice: 1.5 cups long-grain brown rice, rinsed
- Chicken broth or water: 3 cups (for rice)
- Optional add-ins: 1 jalapeño (seeded, finely chopped), 1/2 teaspoon red pepper flakes, 1 avocado, lime wedges for serving
Step-by-Step Instructions
- Rinse and start the rice. Rinse the brown rice under cold water until the water runs clearer.
Add rice and broth (or water) to a pot with a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 35–40 minutes, until tender. Let it rest off heat for 10 minutes, then fluff.
- Make the marinade. In a bowl, whisk lime zest, lime juice, olive oil, garlic, honey, cumin, chili powder, salt, and pepper.
Stir in half the chopped cilantro. If you want heat, add jalapeño or red pepper flakes.
- Marinate the chicken. Pat the chicken dry. Add it to the marinade, turning to coat well.
Let it rest for at least 20–30 minutes at room temperature or up to 8 hours in the fridge. The lime flavor intensifies as it sits.
- Cook the chicken. Heat a large skillet over medium-high and add a thin layer of oil. Shake off excess marinade and sear the chicken 5–7 minutes per side (thighs may take a bit longer) until browned and cooked through.
Internal temp should reach 165°F (74°C).
- Rest and slice. Transfer the chicken to a plate and let it rest for 5 minutes. Slice or chop into bite-size pieces. Toss with any juices on the plate for extra flavor.
- Finish the rice. Stir the remaining cilantro into the fluffed rice.
Squeeze in a little fresh lime juice and drizzle a teaspoon of olive oil. Taste and add salt if needed.
- Build the plate. Spoon a bed of brown rice onto each plate. Top with sliced chicken, a handful of fresh cilantro, and optional avocado slices.
Serve with lime wedges for an extra squeeze.
Keeping It Fresh
This dish tastes best when the chicken is cooked to order, but it’s great for meal prep too. Store chicken and rice separately in airtight containers in the fridge for up to 4 days. Reheat gently to avoid drying out the chicken—add a splash of broth or water to the rice and cover when microwaving.
Keep extra cilantro and lime on hand to refresh the flavors before serving.
Benefits of This Recipe
- Balanced nutrition: You get lean protein, whole grains, and a light dose of healthy fats.
- Big flavor, minimal effort: The marinade does most of the work. No complicated techniques required.
- Customizable heat level: Make it mild or spicy depending on your mood.
- Great for meal prep: Scales well, reheats nicely, and packs easily for lunch.
- Naturally gluten-free: Just check your spices and broth labels if needed.
Pitfalls to Watch Out For
- Over-marinating in acid: Marinating chicken in lots of lime for more than 8–10 hours can make the texture mushy. Aim for 30 minutes to 8 hours.
- Overcooking the chicken: Especially with breasts, going past 165°F dries it out.
Use a thermometer for accuracy.
- Skipping the rest time: Resting helps juices redistribute. Slice too soon and you lose moisture.
- Undersalting the rice: Brown rice needs enough salt to taste satisfying. Season the cooking liquid and adjust at the end.
- Not drying the chicken: Pat dry before searing.
Excess surface moisture prevents browning.
Variations You Can Try
- Grill it: Grill over medium-high heat 5–6 minutes per side for smoky char. Perfect for summer.
- Sheet pan option: Roast marinated chicken at 425°F (220°C) for 18–22 minutes. Add sliced bell peppers and red onion on the pan for a full meal.
- Cilantro-lime yogurt sauce: Blend Greek yogurt, lime juice, cilantro, garlic, and a pinch of salt.
Spoon over the chicken for a creamy finish.
- Swap the grain: Try quinoa, cauliflower rice, or cilantro-lime farro for a twist.
- Add beans or corn: Fold black beans or charred corn into the rice for more texture and fiber.
- Use different proteins: Shrimp, turkey cutlets, or tofu (pressed and seared) also work well with this marinade.
- Make it a bowl: Layer rice, chicken, shredded cabbage, pico de gallo, avocado, and a drizzle of hot sauce or yogurt sauce.
FAQ
Can I use bottled lime juice instead of fresh?
Fresh lime juice gives a brighter, cleaner flavor. Bottled works in a pinch, but you’ll miss the zest and some of the fresh citrus aroma. If you use bottled, consider adding extra lime zest if you have fresh limes on hand.
Do I have to use chicken thighs?
No.
Thighs are more forgiving and juicy, but chicken breasts work if you don’t overcook them. Pound breasts to an even thickness for more consistent results.
How can I make this spicier?
Add minced jalapeño or serrano to the marinade, or sprinkle red pepper flakes. You can also serve with a spicy salsa or hot sauce for an extra kick.
What if I don’t like cilantro?
Swap in parsley for a milder, fresh flavor, or use a mix of parsley and a little mint.
The lime and garlic will still shine.
Can I cook the rice in a rice cooker?
Yes. Use the same rice-to-liquid ratio and season lightly. Let it rest for a few minutes after cooking, then fluff and stir in cilantro and lime juice.
How long does the marinade last?
Use it the same day for food safety.
If you make it ahead without the chicken, it can be refrigerated for up to 3 days. Stir before using.
What vegetables pair well with this?
Roasted bell peppers, zucchini, corn, cherry tomatoes, or a simple cabbage slaw all complement the citrus and herb flavors. A quick cucumber salad is also a great, crunchy side.
Wrapping Up
Cilantro lime chicken with brown rice delivers bright flavor, tender protein, and a wholesome base with very little fuss.
It’s the kind of meal you can keep on repeat without getting bored, thanks to easy tweaks and add-ins. Keep a few limes, a bunch of cilantro, and some brown rice in your pantry rotation, and you’ll always have a satisfying, fresh dinner in reach. Make it once, and it’ll become a weeknight regular.
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