Healthy Low Calorie Cilantro Lime Chicken Bowls – Fresh, Bright, and Satisfying

This is the kind of weeknight dinner that feels fresh, tastes exciting, and won’t weigh you down. Cilantro lime chicken bowls are zesty, filling, and easy to customize with your favorite toppings. You get juicy, marinated chicken, fluffy rice or cauliflower rice, crisp veggies, and a tangy dressing that ties it all together.

Everything cooks quickly, and the flavors taste like something you’d get from a restaurant. It’s a simple way to eat well without sacrificing taste.

Healthy Low Calorie Cilantro Lime Chicken Bowls - Fresh, Bright, and Satisfying

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• For the chicken: 1.25–1.5 lb boneless skinless chicken breasts (or thighs trimmed of excess fat)
• 2 limes (zest of 1, juice of both)
• 2 tablespoons fresh cilantro, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder or smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• For the bowls: 3 cups cooked rice, cauliflower rice, or quinoa (about 1 cup uncooked)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 small red onion, thinly sliced
• 1 cup corn kernels (fresh, canned, or thawed frozen)
• 1 avocado, sliced (optional)
• Extra fresh cilantro, chopped
• Lime wedges, for serving
• For the dressing (optional but recommended): 2 tablespoons plain Greek yogurt (or light sour cream)
• 1 tablespoon lime juice
• 1 teaspoon olive oil
• Pinch of salt, pepper, and cumin
• 1 tablespoon water to thin, as needed

Method

 

1. Prep the marinade: In a bowl, whisk lime juice and zest, cilantro, garlic, olive oil, cumin, chili powder, salt, and pepper.
2. Marinate the chicken: Add chicken and coat well. Marinate 15–30 minutes at room temperature or up to 4 hours in the fridge. Longer is not necessary.
3. Cook your base: Make rice, quinoa, or cauliflower rice according to package directions. Fluff and set aside. For extra flavor, add a squeeze of lime and a pinch of salt.
4. Cook the chicken: Heat a nonstick skillet or grill pan over medium-high. Cook chicken 4–6 minutes per side, until browned and the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.
5. Make the dressing: Stir yogurt, lime juice, olive oil, salt, pepper, and cumin. Thin with water to a drizzleable consistency.
6. Prep the veggies: Halve tomatoes, dice cucumber, slice onion, and prepare corn. Slice avocado if using.
7. Assemble bowls: Add 3/4 cup base to each bowl. Top with sliced chicken, tomatoes, cucumber, onion, corn, and avocado. Drizzle with dressing. Finish with cilantro and lime wedges.
8. Taste and adjust: Add a pinch of salt, another squeeze of lime, or a sprinkle of chili flakes if you like heat.

What Makes This Special

• Low calorie but satisfying: Lean protein, lots of fiber, and bright flavors keep you full without the extra calories.
• Quick marinade: Lime, garlic, and cilantro work fast, so you don’t need to marinate overnight.
• Meal-prep friendly: The components store well and assemble in minutes for lunch or dinner.
• Flexible base: Use brown rice, quinoa, or cauliflower rice depending on your goals.
• Fresh and balanced: You get protein, complex carbs, healthy fats, and plenty of veggies in every bowl.

Ingredients

• For the chicken:
  • 1.25–1.5 lb boneless skinless chicken breasts (or thighs trimmed of excess fat)
  • 2 limes (zest of 1, juice of both)
  • 2 tablespoons fresh cilantro, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder or smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
• For the bowls:
  • 3 cups cooked rice, cauliflower rice, or quinoa (about 1 cup uncooked)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 small red onion, thinly sliced
  • 1 cup corn kernels (fresh, canned, or thawed frozen)
  • 1 avocado, sliced (optional)
  • Extra fresh cilantro, chopped
  • Lime wedges, for serving
• For the dressing (optional but recommended):
  • 2 tablespoons plain Greek yogurt (or light sour cream)
  • 1 tablespoon lime juice
  • 1 teaspoon olive oil
  • Pinch of salt, pepper, and cumin
  • 1 tablespoon water to thin, as needed

Instructions

1. Prep the marinade: In a bowl, whisk lime juice and zest, cilantro, garlic, olive oil, cumin, chili powder, salt, and pepper.
2. Marinate the chicken: Add chicken and coat well. Marinate 15–30 minutes at room temperature or up to 4 hours in the fridge.

   Longer is not necessary.

3. Cook your base: Make rice, quinoa, or cauliflower rice according to package directions. Fluff and set aside. For extra flavor, add a squeeze of lime and a pinch of salt.
4. Cook the chicken: Heat a nonstick skillet or grill pan over medium-high.

   Cook chicken 4–6 minutes per side, until browned and the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.

5. Make the dressing: Stir yogurt, lime juice, olive oil, salt, pepper, and cumin. Thin with water to a drizzleable consistency.
6. Prep the veggies: Halve tomatoes, dice cucumber, slice onion, and prepare corn.

   Slice avocado if using.

7. Assemble bowls: Add 3/4 cup base to each bowl. Top with sliced chicken, tomatoes, cucumber, onion, corn, and avocado. Drizzle with dressing.

   Finish with cilantro and lime wedges.

8. Taste and adjust: Add a pinch of salt, another squeeze of lime, or a sprinkle of chili flakes if you like heat.

Storage Instructions

• Refrigeration: Store chicken, base, and veggies separately in airtight containers for 3–4 days. Keep avocado and dressing separate and add just before serving.
• Meal-prep bowls: Layer base and chicken in containers. Add sturdy veggies like corn and cucumber.

  Keep tomatoes, onion, avocado, and dressing in separate small containers.

• Reheating: Warm chicken and base gently in the microwave (30–60 seconds) or on the stovetop with a splash of water. Add fresh toppings after reheating.
• Freezing: Freeze cooked chicken for up to 2 months. Thaw in the fridge overnight.

  Do not freeze the fresh veggies or dressing.

Health Benefits

• High protein, low calorie: Lean chicken supports muscle maintenance and keeps you fuller longer without excess calories.
• Fiber-rich options: Brown rice, quinoa, and veggies provide fiber for digestion and steady energy.
• Healthy fats: Avocado and a small amount of olive oil add heart-healthy monounsaturated fats.
• Vitamin boost: Lime and cilantro bring antioxidants; tomatoes and corn add vitamins A and C.
• Balanced plate: Smart portions of protein, carbs, and fats help manage hunger and blood sugar.

Common Mistakes to Avoid

• Over-marinating in acid: Too long in lime juice can make chicken mushy. Keep it under 4 hours.
• Skipping the rest time: Resting cooked chicken for 5 minutes keeps it juicy.
• Overcrowding the pan: Crowded chicken steams instead of sears. Cook in batches if needed.
• Under-seasoning the base: A pinch of salt and lime in the rice or quinoa makes a big difference.
• Dressing overload: Use a light drizzle.

  It should brighten, not drown, the bowl.

Variations You Can Try

• Spicy chipotle: Add 1 teaspoon chipotle in adobo to the marinade or dressing for smoky heat.
• Extra-lean swap: Use chicken tenderloins or turkey cutlets. Cook time will be slightly shorter.
• Low-carb: Use cauliflower rice and skip the corn. Add extra cucumber and peppers.
• Vegetarian: Swap chicken for grilled tofu or black beans.

  Keep the same marinade for tofu.

• Grain upgrade: Try quinoa or farro for a nuttier texture and added protein.
• Crispy finish: After slicing, toss chicken back in the pan for 1 minute to caramelize edges.

FAQ

How many calories are in one bowl?

A typical bowl with 3/4 cup cooked brown rice, 4–5 ounces chicken, plenty of veggies, and a light drizzle of yogurt dressing lands around 400–500 calories. Using cauliflower rice and skipping avocado will bring it closer to the lower end.

Can I use bottled lime juice?

Yes, but fresh lime gives brighter flavor and better aroma. If using bottled, add a little extra zest from a fresh lime if you have it.

Is this good for meal prep?

Absolutely.

Prepare the components, store them separately, and assemble when ready to eat. Keep the dressing and avocado separate until serving for best texture.

Can I grill the chicken instead of pan-cooking?

Yes. Preheat the grill to medium-high, oil the grates, and cook 4–6 minutes per side until the internal temperature reaches 165°F (74°C).

Rest before slicing.

What can I use instead of cilantro?

Try flat-leaf parsley for a milder, fresh taste. You can also mix parsley and a little mint for a bright twist.

How do I keep the red onion from tasting too sharp?

Soak sliced onion in cold water for 10 minutes, then drain. This takes out the harsh bite while keeping the crunch.

Can I make it dairy-free?

Yes.

Skip the yogurt dressing or use a dairy-free yogurt alternative. A squeeze of lime and a drizzle of olive oil still add great flavor.

Final Thoughts

These Healthy Low Calorie Cilantro Lime Chicken Bowls strike the right balance of fresh, filling, and flexible. They’re quick enough for a busy night and polished enough for guests.

Keep the marinade simple, season your base, and finish with a bright squeeze of lime. With a few smart tweaks, you can make this bowl fit any diet or craving while keeping it light and delicious.