Description
These baked lime chicken bowls are fresh, flavorful, and perfect for meal prep! Juicy, marinated chicken is paired with rice and veggies for a balanced, protein-packed meal that stays delicious all week.
Ingredients
Units
Scale
For the Lime Chicken:
- 2 lbs (900g) boneless, skinless chicken breasts
- 3 tbsp olive oil
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tsp lime zest
- 2 cloves garlic, minced
- 1 tsp honey or maple syrup
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Bowls:
- 2 cups cooked brown rice or quinoa
- 1 cup black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced
- 1/2 cup corn (fresh or frozen)
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges (for serving)
Optional Toppings:
- Sliced avocado
- Crumbled feta or cotija cheese
- Greek yogurt or sour cream
- Hot sauce
Instructions
Step 1: Marinate the Chicken
- In a bowl, whisk together olive oil, lime juice, lime zest, garlic, honey, chili powder, cumin, smoked paprika, salt, and black pepper.
- Place chicken in a zip-top bag or shallow dish and pour marinade over it. Marinate for at least 30 minutes (or up to 8 hours for more flavor).
Step 2: Bake the Chicken
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place chicken on the baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 5 minutes, then slice or dice.
Step 3: Assemble the Bowls
- Divide cooked rice or quinoa into 4 meal prep containers.
- Top each with chicken, black beans, cherry tomatoes, bell peppers, corn, and cilantro.
- Serve with lime wedges and any optional toppings.
Notes
- For extra flavor, grill the chicken instead of baking.
- Make it low-carb by swapping rice for cauliflower rice.
- Spice it up with extra chili powder or a drizzle of hot sauce.
- Store in the fridge for up to 4 days. Reheat before serving, or enjoy cold as a salad-style bowl.