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Chili Lime Chicken Bowl

Zesty grilled chili lime chicken served over fluffy rice with a fresh black bean and corn salsa, perfect for a healthy and flavorful meal.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chili Lime Chicken
  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice from 1-2 limes
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder optional
  • 0.25 tsp cayenne pepper adjust to your spice preference
  • Salt and freshly ground black pepper to taste
For the Black Bean and Corn Salsa
  • 1 can black beans 15-ounce, rinsed and drained
  • 1.5 cups frozen corn thawed (or fresh corn cut from 2 ears)
  • 0.5 cup chopped red onion or 1/4 cup for milder taste
  • 0.25 cup chopped fresh cilantro
  • 1 tbsp fresh lime juice
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper to taste
For Serving
  • 3 cups cooked white rice or brown rice, quinoa, or cauliflower rice
  • Fresh lime wedges for serving
  • Extra fresh cilantro for garnish
  • Optional toppings diced avocado, sour cream, Greek yogurt, shredded cheese, hot sauce

Equipment

  • Mixing bowls
  • Large skillet or grill
  • Cutting board
  • Knives

Method
 

  1. In a medium bowl, combine the cut chicken pieces with 2 tablespoons olive oil, 2 tablespoons lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder (if using), cayenne pepper, salt, and black pepper. Toss well to coat. Cover and refrigerate for at least 20 minutes, or up to 2 hours.
  2. In another medium bowl, combine the rinsed black beans, thawed corn, chopped red onion, chopped fresh cilantro, 1 tablespoon lime juice, 1 tablespoon olive oil, salt, and black pepper. Stir gently to combine. Set aside.
  3. Heat a large skillet or grill over medium-high heat. Add the marinated chicken pieces in a single layer (cook in batches if needed to avoid overcrowding). Cook for 5-7 minutes, flipping occasionally, until cooked through and lightly charred. Internal temperature should reach 165°F (74°C).
  4. Divide the cooked rice among serving bowls. Arrange the cooked chili lime chicken over the rice. Spoon a generous amount of the black bean and corn salsa alongside the chicken.
  5. Garnish each bowl with fresh lime wedges and a sprinkle of extra chopped cilantro. Add any optional toppings like diced avocado, sour cream, or hot sauce. Serve immediately.

Notes

For best flavor, marinate the chicken for at least 30 minutes. This bowl is excellent for meal prep; simply store components separately and assemble when ready to eat. Reheat chicken gently to prevent drying out.