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Cilantro Garlic Chicken Bowls - Fresh, Flavorful, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken Marinade: 1.5 pounds boneless, skinless chicken thighs (or breasts)
  • 1 packed cup fresh cilantro leaves and tender stems
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and chopped (optional for heat)
  • 1/4 cup olive oil
  • 2 tablespoons lime juice (fresh)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the Bowls: 3 cups cooked rice (white, brown, or cilantro-lime rice)
  • 1 cup black beans, rinsed and drained
  • 1 cup corn (frozen, fresh, or canned)
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced or diced
  • 1/4 red onion, finely sliced
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving
  • For the Cilantro Garlic Sauce: 1/2 cup Greek yogurt or sour cream
  • 1/4 cup mayonnaise (for creaminess; optional)
  • 1/2 cup fresh cilantro
  • 2 cloves garlic
  • 2 tablespoons lime juice
  • 1–2 tablespoons water to thin, as needed
  • 1/4 teaspoon salt, to taste

Method
 

  1. Make the marinade. In a blender or food processor, combine cilantro, garlic, jalapeño, olive oil, lime juice, honey, cumin, salt, and pepper. Blend until mostly smooth. Taste and adjust salt or lime as needed.
  2. Marinate the chicken. Add the chicken to a bowl or zip-top bag and pour the marinade over it. Toss to coat. Let it sit for at least 30 minutes, or up to 8 hours in the fridge for deeper flavor.
  3. Cook your base. While the chicken marinates, cook your rice. For a quick cilantro-lime twist, stir in chopped cilantro, a squeeze of lime, and a pinch of salt after cooking.
  4. Prep the toppings. Rinse black beans, thaw or heat corn, slice tomatoes and onion, and dice avocado. Have lime wedges ready.
  5. Make the sauce. Blend the yogurt, mayo, cilantro, garlic, lime juice, salt, and a splash of water until smooth and drizzly. Adjust thickness with more water and seasoning to taste.
  6. Cook the chicken. Heat a large skillet or grill pan over medium-high heat. Add a light drizzle of oil. Cook chicken 5–7 minutes per side, until browned with an internal temp of 165°F. Rest 5 minutes, then slice.
  7. Assemble the bowls. Add a scoop of rice to each bowl. Top with sliced chicken, black beans, corn, tomatoes, avocado, and red onion. Spoon on the cilantro garlic sauce and finish with fresh cilantro and lime.
  8. Serve. Give everything a squeeze of lime and a pinch of salt right before eating. That last touch makes the flavors pop.