Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken thighs (or breasts if you prefer leaner)
- 2 cups cooked white or brown rice (leftover rice works great!)
- 2 tablespoons olive oil
- Juice and zest of 2 limes
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (optional, for a little kick)
- Salt and freshly ground black pepper, to taste
- 1 cup black beans, rinsed and drained (canned is fine)
- 1 cup corn kernels (fresh, frozen, or canned)
- ½ cup chopped fresh cilantro
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- Plain Greek yogurt or sour cream, for serving (optional)
Substitution tips: If you don’t have chicken thighs, breasts work just as well, though thighs stay juicier. For rice, quinoa or cauliflower rice are great alternatives if you want to switch things up or keep it lighter. And if you don’t have fresh limes, bottled lime juice will do in a pinch, but fresh zest really amps up the flavor.
Instructions
- In a medium bowl, whisk together olive oil, lime juice and zest, minced garlic, cumin, smoked paprika, chili powder (if using), salt, and pepper. This marinade is your flavor powerhouse, so be generous with the lime zest—it’s what brings the dish to life.
- Add the chicken thighs to the marinade, turning to coat well. Cover and let it sit for at least 20 minutes, or up to 2 hours in the fridge. I often marinate this while helping the kids with homework or during a quick tidy-up session.
- While the chicken marinates, prepare your rice according to package instructions if you don’t have leftovers. I love using leftover rice from the night before—it’s easier to work with and soaks up flavors beautifully.
- Preheat a large skillet over medium-high heat. When hot, add the chicken pieces and cook for about 6-7 minutes on each side, or until they reach an internal temperature of 165°F and have a nice golden crust. Cooking time can vary depending on thickness. Don’t rush this part; a good sear locks in those juices.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips or bite-sized pieces. Meanwhile, toss the black beans and corn into the warm skillet just to heat through and get a little char—it adds a lovely smoky element.
- Assemble your bowls: start with a base of rice, then layer on the warm beans and corn, sliced chicken, cherry tomatoes, avocado slices, and a sprinkle of fresh cilantro. A dollop of Greek yogurt or sour cream adds a cooling touch, especially if you like a little heat.
- Serve immediately, squeezing extra lime juice over the top for that final burst of brightness. If you’re anything like me, you’ll find yourself sneaking bites while plating—because it just smells too good to resist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Lime Chicken & Rice Bowls, recipe, cooking, food
