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

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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: 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.