These Easy Cilantro-Lime Chicken Bowls are bright and fresh, featuring juicy chicken, zesty lime, and crunchy cilantro. Top it off with sweet peach salsa for a fun twist!
Whenever I’m in a hurry, I whip up these bowls. The flavors blend perfectly, and the peach salsa adds a pop of sweetness that makes my taste buds dance! 🎉
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken thighs are my favorite for their juiciness, but breasts work just fine. If you’re looking for a lighter option, you could use turkey or even chickpeas for a vegetarian version!
Peaches: Ripe peaches give the salsa a sweet kick. Can’t find peaches? Try mangoes or nectarines! They’re equally delicious and add a tropical flair.
Rice: I usually go with jasmine rice for its fragrant flavor, but you can also use brown rice, quinoa, or even cauliflower rice for a low-carb option. Just adjust cooking times accordingly.
Cilantro: Fresh cilantro really brightens the dish. If you’re not a fan, parsley makes a great substitution, or you can skip herbs entirely if you prefer.
How Can You Cook Rice Perfectly Every Time?
Cooking rice may seem simple, but it can be tricky! Here’s the best way to achieve fluffy, perfect rice:
- Start with rinsing the rice under cold water until it runs clear. This removes extra starch and prevents it from being sticky.
- Bring water or broth to a boil before adding the rice. The hot liquid helps the rice cook more evenly.
- Once added, keep the pot covered! This traps steam, ensuring all grains are evenly cooked. Avoid lifting the lid during cooking.
- After cooking, let the rice rest for 5-10 minutes off the heat before fluffing it with a fork. This gives it time to firm up and makes it less soggy.
Easy Cilantro-Lime Chicken Bowls with Peach Salsa and Rice
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
For the Peach Salsa:
- 2 ripe peaches, peeled and diced
- 1/2 red bell pepper, diced
- 1 small jalapeño, seeded and finely chopped (optional for heat)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
For the Rice:
- 1 cup white or jasmine rice
- 2 cups water or broth
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro, chopped
- Salt, to taste
For Garnish:
- 1 avocado, sliced
- Extra cilantro leaves
- Lime wedges
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll need around 10 minutes for prep and 15-20 minutes for cooking. It’s a quick and delicious meal that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Cook the Rice:
Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water or broth to a boil. Add the rice and a pinch of salt. Cover, reduce the heat to low, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender. Once cooked, remove from heat and fluff with a fork. Stir in lime juice and chopped cilantro. Set aside.
2. Prepare the Peach Salsa:
In a mixing bowl, combine the diced peaches, red bell pepper, jalapeño (if using), red onion, cilantro, and lime juice. Mix everything well and season with salt to taste. Keep the salsa in the fridge until you’re ready to serve—it tastes even better after resting for a little while!
3. Cook the Chicken:
In a large bowl, toss the chicken pieces with olive oil, chili powder, cumin, paprika, salt, and pepper until well-coated. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and nicely browned on the edges.
4. Add Lime and Cilantro:
Remove the skillet from heat and squeeze the juice of 1 lime over the cooked chicken. Stir in the chopped cilantro for a fresh burst of flavor.
5. Assemble the Bowls:
To serve, start with a generous scoop of the cilantro-lime rice in each bowl. Top it with the flavorful chicken pieces, a good helping of peach salsa, and some sliced avocado for creaminess.
6. Garnish and Serve:
Sprinkle extra cilantro on top for a pop of color and freshness, and serve with lime wedges on the side for that extra zing! Enjoy your colorful, flavorful bowls fresh for lunch or dinner!
These chicken bowls are not only easy to make but also a delight to eat. Perfect for any season!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it completely before cooking. Defrost the chicken overnight in the refrigerator, or use the quick method by submerging it in cold water in a sealed bag until thawed. This ensures even cooking and better texture!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm gently in the microwave or on the stovetop, adding a splash of water or broth to keep the chicken moist.
Can I Make the Salsa in Advance?
Absolutely! In fact, making the peach salsa a few hours ahead allows the flavors to meld beautifully. Just cover it and store it in the refrigerator until you’re ready to serve it with your chicken bowls.
What Can I Substitute for Peaches in the Salsa?
If peaches aren’t available, you can easily substitute them with ripe mangoes or even nectarines. Both options provide a sweet flavor that complements the other ingredients perfectly!
