These Easy Cilantro-Lime Chicken Bowls are a colorful feast! Juicy chicken gets a bright kick from cilantro and lime, making every bite refreshing.
And let’s not forget the fresh peach salsa—it adds that perfect sweet crunch. I love making extra for chips; who can resist that combo? 🍑🌿
Whipping up these bowls is a breeze! Just grill the chicken, mix the salsa, and you’re ready to enjoy a delicious meal any night of the week!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken thighs are my go-to for juicy, flavorful bites. You can also use chicken breasts for a leaner option. If looking for alternatives, try firm tofu or chickpeas for a vegetarian twist!
Cilantro: Fresh cilantro adds a wonderful herbal note. If you’re not a fan or can’t find it, parsley makes a good substitute. However, fresh mint can be surprisingly delightful too, just use it sparingly!
Peaches: Ripe peaches are perfect for salsa, but if they’re out of season, try mango or pineapple for a different sweetness. Canned peaches can work in a pinch, just drain them well!
Rice: I prefer white rice for its fluffy texture. Brown rice or quinoa are great substitutes for added fiber. Cauliflower rice can also be a fantastic low-carb option!
How Do I Make Sure My Chicken is Tender and Flavorful?
To achieve juicy chicken, marinate it correctly! The marinade combines olive oil and lime juice, which helps tenderize the meat.
- Mix your marinade well and ensure every piece is coated.
- Let the chicken sit for at least 15 minutes; for best results, try marinating for up to an hour in the fridge.
- When cooking, avoid overcrowding the pan to ensure even cooking and browning.
Following these steps will help you enjoy tender, tasty chicken perfect for your bowls!
Easy Cilantro-Lime Chicken Bowls with Fresh Peach Salsa
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Juice and zest of 1 lime
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
For the Fresh Peach Salsa:
- 2 ripe peaches, diced
- 1/2 red bell pepper, finely diced
- 1/4 cup red onion, finely chopped
- 1 small jalapeño pepper, seeded and finely chopped (optional for heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
For Assembly:
- 2 cups cooked white rice (or brown rice/quinoa)
- 1 avocado, sliced (optional)
- Lime wedges, for garnish
- Extra chopped cilantro, for garnish
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll spend 10 minutes prepping the chicken and salsa, around 10 minutes cooking the chicken, and just a few minutes assembling everything. If you let the chicken marinate for 15 to 60 minutes, that just makes it even tastier!
Step-by-Step Instructions:
1. Make the Marinade:
In a bowl, mix together the olive oil, minced garlic, lime juice and zest, chili powder, cumin, chopped cilantro, salt, and pepper. Add the chicken pieces to the bowl and toss them well to coat with the marinade. Cover it and let it sit for at least 15 minutes, or up to an hour in the fridge to soak up all that yummy flavor.
2. Prepare the Peach Salsa:
While the chicken is marinating, it’s time to make the peach salsa. In a separate bowl, combine the diced peaches, finely diced red bell pepper, chopped red onion, jalapeño (if you like a little heat), and more chopped cilantro. Add the lime juice and salt, then mix everything together. Pop it in the fridge for a bit to let those flavors blend together nicely!
3. Cook the Chicken:
When you’re ready to cook, heat a large skillet over medium-high heat. Take the marinated chicken out of the fridge and add it to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and fully cooked through. An instant-read thermometer should read 165°F (75°C).
4. Warm the Rice:
If you haven’t already cooked your rice, now it’s time! Prepare it according to the package instructions, or if you prefer, you can use leftover rice. Just warm it up in the microwave or on the stovetop.
5. Assemble the Bowls:
Take your cooked rice and divide it evenly into serving bowls. Top each bowl with the cilantro-lime chicken, a generous scoop of fresh peach salsa, and avocado slices if you’d like. Don’t forget to garnish with extra cilantro and lime wedges for that fresh pop!
6. Serve Immediately:
Enjoy your delicious meal right away! Each bite is a balance of tangy chicken, sweet peaches, and fluffy rice, making it a satisfying, healthy dinner option.
This dish is perfect for a quick, flavorful weeknight dinner that leaves you feeling great!
FAQ for Easy Cilantro-Lime Chicken Bowls with Fresh Peach Salsa
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s essential to thaw it completely before marinating! To do this safely, you can place it in the fridge overnight or use the cold water method—submerge it in a sealed plastic bag in cold water for quicker thawing.
How Do I Store Leftover Chicken Bowls?
To store leftovers, place the chicken, rice, and salsa in an airtight container in the fridge for up to 3 days. Keep the salsa separate from the warm ingredients to maintain its freshness. Reheat the chicken on the stove over low heat or in the microwave until warmed through.
What Can I Substitute for Peaches in the Salsa?
If peaches aren’t in season or available, mango or pineapple can work wonderfully as alternatives! They’ll provide a similar sweetness and unique flavor profile. Just make sure to dice them small for the best salsa consistency.
Can I Make the Peach Salsa Ahead of Time?
Absolutely! You can make the peach salsa up to a day in advance. Just store it in an airtight container in the refrigerator. This allows the flavors to meld, making the salsa even tastier when it’s time to serve!
