Print

Zesty Lemon Chili Grilled Chicken Power Bowls with Cilantro Lime Rice and Avocado Crema

A close-up of a vibrant lemon chili grilled chicken bowls featuring seasoned chicken over yellow rice with corn and black beans, topped with salsa and green sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these flavorful lemon chili grilled chicken bowls for a satisfying, healthy meal. The chicken marinade provides a bright, spicy kick perfect for a quick weeknight dinner or meal prep.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked white or brown rice (for the base)
  • 1 cup fresh corn kernels (cooked or raw)
  • 1 cup black beans, rinsed and drained
  • 1 large avocado, sliced
  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh cilantro
  • For the Avocado Crema: 1 ripe avocado, 1/4 cup Greek yogurt, 1 tablespoon lime juice, 2 tablespoons water, pinch of salt

Instructions

  1. Prepare the marinade: In a bowl, whisk together the lemon juice, olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
  2. Place the chicken in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it is fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  3. Prepare the Cilantro Lime Rice: While the chicken marinates, mix your cooked rice with 1/4 cup chopped cilantro and 1 tablespoon of lime juice.
  4. Prepare the Avocado Crema: Combine the avocado, Greek yogurt, lime juice, water, and salt in a food processor or blender. Blend until completely smooth, adding more water if needed to reach a drizzling consistency.
  5. Preheat your grill (or grill pan) to medium-high heat. Remove the chicken from the marinade, discarding the excess liquid.
  6. Grill the chicken for 5 to 7 minutes per side, until the internal temperature reaches 165 degrees Fahrenheit and you have nice grill marks. Let the chicken rest for 5 minutes before slicing against the grain.
  7. Assemble the bowls: Divide the cilantro lime rice among four bowls. Arrange the grilled chicken slices, corn, black beans, red onion, and avocado slices on top of the rice.
  8. Drizzle generously with the avocado crema and garnish with fresh cilantro before serving.

Notes

  • For meal prep, store the chicken, rice, and toppings separately. Add the crema just before eating to keep everything fresh.
  • If you prefer a spicier flavor, add 1/2 teaspoon of cayenne pepper to the marinade.
  • Substitute quinoa or salad greens for rice to make a lower-carbohydrate bowl.

Nutrition

Find it online: https://cookingbyjade.com/lemon-chili-grilled-chicken-bowls/