Cilantro Lime Chicken Rice Bowls

one bowl of cilantro lime chicken with rice, limes, and tomatoes

5 from 1 vote

This super easy, cilantro lime chicken and rice bowl recipe is bursting with the brightest and freshest flavors possible. Boneless skinless chicken breasts are cooked until juicy and served atop a fluffy bed of lime-infused rice and tomatoes. This cilantro chicken rice is perfect for a simple dinner at home!

Prep Time5

Cook Time25

Marinating Time15

Total Time45

Course: Main Course

Cuisine: American, Mexican

Diet: Low Fat

Servings: servings

Author: Rena

Ingredients

2 chicken breasts cut in half; lengthwise
1 tablespoon olive oil
4 garlic cloves minced
1 teaspoon cumin
Kosher sea salt to taste
Kosher black pepper to taste
3 limes divided
4 cups chicken stock
2 cups basmati rice
½ bunch cilantro chopped and divided
1 cup cherry tomatoes chopped

Instructions

Place the chicken in a ziploc bag together with the olive oil, garlic, cumin, salt, pepper, and juice of 1 lime. Allow it to marinate for 15-20 min over the counter.
Preheat a skillet over medium-high heat. Cook the chicken for 3-5 minutes per side, or until cooked through.
Set aside and allow it to sit for 10 minutes, then slice.
Add the chicken stock to the skillet and bring to a boil. Scrape the bottom of the skillet to deglaze the pan.
Stir in the juice of the remaining 2 limes and the rice. Reduce the heat and cook for 10 minutes.
Once all the water was absorbed, remove from heat, and allow the rice to steam, covered, for 5 minutes.
Stir in the chopped cilantro and top with the sliced chicken and cherry tomatoes.

Notes

Instead of chicken, feel free to use fish, shrimp, or beef.
Cauliflower rice will work in place of regular rice.
Store any leftovers in the refrigerator for up to four days.
Make the chicken spicy by adding red chili flakes.
Be sure the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Nutrition