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Lime chicken and avocado rice bowl with pico de gallo, black beans, and cilantro lime dressing

Lime Chicken and Avocado Rice Bowl

A vibrant high-protein lime chicken and avocado rice bowl with marinated pan-seared chicken, creamy avocado, fresh pico de gallo, black beans, corn, and cilantro lime dressing. Ready in 30 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican-Inspired
Calories: 525
Ingredients Equipment Method Notes

Ingredients

For the Lime Chicken
  • 1.5 lbs boneless skinless chicken breast about 3-4 medium breasts
  • 3 tbsp fresh lime juice about 2 limes
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt
For the Bowls
  • 2 cups cooked white or brown rice seasoned with lime juice and salt
  • 2 ripe avocados sliced fresh before serving
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup corn kernels fresh, frozen, or canned
For the Fresh Pico de Gallo
  • 2 roma tomatoes finely diced
  • 1/4 white onion finely diced
  • 1 jalapeño seeds removed, finely diced
  • 2 tbsp fresh cilantro chopped
  • 1 tbsp fresh lime juice
For the Cilantro Lime Dressing
  • 3 tbsp Greek yogurt
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro packed
  • 1 clove garlic
  • 2 tbsp olive oil

Equipment

  • Large skillet
  • Blender for dressing
  • Wide serving bowls

Method

  1. Whisk together lime juice, olive oil, garlic, cumin, chili powder, salt, and pepper. Add the chicken, turn to coat, and marinate for at least 15 minutes.
  2. Cook the rice according to package instructions with a squeeze of lime juice and a pinch of salt in the cooking water.
  3. Make the pico de gallo by combining diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Set aside.
  4. Blend all cilantro lime dressing ingredients until smooth. Season with salt and set aside.
  5. Heat a skillet over medium-high heat. Pat the chicken lightly dry and cook for 5-6 minutes per side until golden and cooked through.
  6. Let the chicken rest for 5 minutes then slice thinly against the grain.
  7. Divide the rice between four bowls. Arrange sliced chicken, avocado, black beans, corn, and pico de gallo over the rice.
  8. Drizzle the cilantro lime dressing over everything, add a lime wedge, and serve immediately.

Notes

Pat chicken lightly dry before searing for a better golden crust. Rest before slicing. Slice avocado fresh right before serving and squeeze lime juice over it immediately to prevent browning. Cook rice in broth for extra flavor.