CILANTRO LIME CHICKEN & RICE BOWL
Looking for a quick and nutritious dinner? Look no further than this Cilantro Lime Chicken & Rice Bowl from Delish.com.
Time 35m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Make rice: In a medium saucepan, combine the rice with 1 3/4 cup water and ½ teaspoon salt. Bring to a boil. Cover and reduce heat to medium-low. Simmer until the rice is tender and water is absorbed, about 17 minutes.
- Remove rice from the heat and let cool slightly. Fluff the rice with a fork and stir in the cilantro, lime juice, and olive oil.
- Meanwhile, make aioli: In a medium bowl, whisk mayonnaise with cilantro, jalapeño, lime juice, garlic powder and 2 teaspoons of water. Season with salt and pepper.
- In a medium nonstick skillet, heat 1 tablespoon olive oil over medium. Add Tyson® Grilled & Ready® chicken breast strips and cook, tossing occasionally, until warm, about 4 minutes. Remove to a plate.
- Return the skillet to medium and add the corn. Cook corn, tossing occasionally, until warmed through, about 2 minutes. Season with salt and pepper. Scrape onto a plate.
- Add remaining tablespoon of olive oil to skillet and taco seasoning. Cook over medium, stirring constantly, until spices are toasted and fragrant, about 30 seconds. Add the black beans and season with salt and pepper. Cook, stirring occasionally, until the beans are warm, about 2 minutes. Remove from the heat.
- Fill 4 shallow bowls with rice. Top with corn, black beans, tomatoes, avocado, and chicken breast strips. Drizzle each bowl with aioli and garnish with cilantro.
GRILLED CHICKEN CILANTRO LIME RICE BOWL
Grilled Chicken Cilantro Lime Rice Bowl is an easy recipe your whole family will love made with Vigo Cilantro Lime Rice!
Provided by Lise Sullivan Ode
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Create four rice bowls with the above ingredients. Divide the chicken, beans, rice, tomatoes, cheese and corn evenly between four bowls. Squeeze lime juice on top.
- Garnish with fresh cilantro.
- Add Ranch Dressing and serve.
Nutrition Facts : Carbohydrate 90 g, Protein 58 g, Fat 28 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 147 mg, Sodium 577 mg, Fiber 13 g, Sugar 5 g, Calories 842 kcal, UnsaturatedFat 10 g, ServingSize 1 serving
CILANTRO-LIME CHICKEN AND RICE BOWL RECIPE BY TASTY
Here's what you need: brown rice, rotisserie chicken, vegetable, pico de gallo, plain yogurt, fresh cilantro, lime
Provided by Pierce Abernathy
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Place the brown rice, shredded chicken, roasted vegetables, pico de gallo, and yogurt in a bowl or resealable container. Garnish with chopped cilantro and the lime wedge.
- Enjoy!
Nutrition Facts : Calories 838 calories, Carbohydrate 143 grams, Fat 12 grams, Fiber 7 grams, Protein 38 grams, Sugar 5 grams
GRILLED CHICKEN SUMMER RICE BOWLS
We love these grilled chicken rice bowls! The chicken is juicy and flavorful, marinaed in cilantro lime dressing. The bowl is filled with corn, tomatoes, avocado and pickled onions. Super easy and leftovers are great!
Provided by How Sweet Eats
Categories Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Place the chicken in a bowl, baking dish or resealable bag.
- Combine the cilantro lime juice, honey, garlic, salt, pepper, pepper flakes and olive oil in a blender until combined. Pour half of the mixture over the chicken, making sure each piece is coated. Let it marinate in the fridge for at least 30 minutes or up to 2 hours. Place the extra dressing in the fridge. If I'm cooking the jasmine rice, this is where I prep it!
- Preheat the grill to high for at least 10 minutes. I like mine around 500 or 550 degrees!
- Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grates and grill for 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees F.
- While the chicken grills, I also like to throw some corn on the cob directly on the grill. I grill it for about 10 minutes, turning occasionally. You can use corn straight from the cob, a steamed bag of frozen corn or canned - whatever you love!
- Let the chicken rest for 5 to 10 minutes before slicing or chopping it.
- To assemble the meal, place the rice in a bowl. Top with some of the grilled chicken, the corn, tomatoes, avocado and pickled onions. Drizzle with the extra dressing and sprinkle on salt and pepper (if needed) and serve. Enjoy!
DOC'S POWER BOWLS WITH GRILLED CHICKEN & CILANTRO LIME RICE
These delicious 'Power Bowls' from Doc's in Austin are light, healthy, and filling. You'll love them with Cilantro Lime rice and fresh avocado!
Provided by Tanji
Categories Entrées
Number Of Ingredients 23
Steps:
- Rinse rice until water runs clear. Melt butter in saucepan. Add rice and cook, stirring continuously, until rice edges become translucent.
- Add water and bring to a boil. Lower heat, cover pan, and simmer for 18 to 20 minutes until all the water is absorbed.
- Remove rice from stove, place clean towel over saucepan and re-cover with lid. Let rice sit for 10 minutes, before fluffing with a fork. Stir in lime zest, juice, and cilantro just before serving.
- Combine beans, onion, and garlic in medium saucepan. Bring to a boil. Reduce heat to medium-low. Add cilantro and salt (and cayenne pepper if desired). Simmer for 5-7 minutes. Set aside.
- Combine all ingredients in a bowl. Refrigerate at least 1 to 2 hours before serving to let ingredients come together.
- Layer bowl with Cilantro Lime Rice, Black Beans, Pico De Gallo, and sliced avocado. Then top with chicken. Serve and enjoy!
GRILLED CHICKEN WITH CILANTRO MARINADE
This has become a quick and easy favorite that we frequently make on the grill. Despite the ease of prep, it is bursting with flavor. It is from the Black Dog Tavern's Summer on the Vineyard Cookbook.
Provided by Dr. Jenny
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the marinade ingredients in a deep bowl. Add the chicken breasts and turn to coat completely. Cover the bowl and refrigerate.
- Marinade for about 1 hour. You can leave the chicken in the marinade longer, but because the mixture is very acidic, the chicken will begin to appear poached.
- Preheat your grill. Cook the chicken over medium hot coals for about 3-5 mins per side.
- Serve and enjoy.
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