Chili Lime Chicken Bowls - Eat With Clarity

These chili lime chicken bowls are packed with flavor, perfect for meal prep and finished with a simple cilantro lime vinaigrette that you’ll want to put on everything. A gluten free and crowd pleasing recipe.

chili lime chicken sliced in rice bowls with veggies

A sheet pan recipe thats disguised as a bowl recipe! This chili lime chicken recipe is packed with so much flavor from the chicken marinate and the cilantro vinaigrette to top it off.

We’ll make it into a bowl with rice, veggies, avocado and some fresh, juicy cherry tomatoes.

You can meal prep all of the ingredients and have them ready to go for a grab and go lunch you can take to work or school. These bowls have lots of flavor and are totally customizable. They’re naturally dairy and gluten free and you can make them low carb or turn into a salad for a simple lunch.

If you love this recipe, try my chili lime salmon bowls or chicken fajita bowls next!

Before we get started!

You can use chicken thighs or chicken breasts. I personally prefer chicken thighs because I think they’re more forgiving/a bit juicer so they’re harder to overcook.
For a creamier dressing instead of a vinaigrette, try my cilantro lime crema on top instead.
Marinating the chicken is optional, but it does add a lot of depth of flavor!

How to make chili lime chicken bowls

Whisk together the ingredients for the chicken marinade in a bowl. Add the chicken thighs to a zip lock bag and add in the marinade. Toss to let everything combine.

Marinate for at least 30 minutes in the fridge. If you don’t have time to marinate, it’s ok to skip, but the chicken will be more flavorful if you let it marinate! Preheat the oven to 425 Fahrenheit.

If you haven’t already, prep the cilantro lime rice. If you’re in a pinch, just microwavable white rice will work just fine! You can then toss in some salt, lime juice and chopped cilantro for added flavor.

Add the chicken to either a casserole dish or baking sheet lined with parchment paper. Add the sliced peppers and onions and drizzle with olive oil.

Bake for 20-25 minutes or until the chicken is cooked through and the internal temperature reaches 165 degrees Fahrenheit.

While it bakes, add all ingredients for the vinaigrette to a blender and blend until smooth. Taste and adjust flavors as desired, adding water to thin as needed.

When the chicken is done, let rest for a few minutes, then slice into strips. Assemble the bowls with the base of rice, add the onion/peppers, chicken, avocado, tomatoes and top with the dressing. Enjoy!

Make it a meal prep recipe!

If you want to prep these chili lime chicken bowls in advance, you definitely can since all ingredients will store well in the fridge. I like to prep all of the ingredients early in the week so the bowls are ready to go until you are ready to eat.

Everything will keep for about 3 days, but the dressing for about a week. I like to reheat everything on the stove with a splash of oil.

overhead shot of the chili lime chicken sliced in bowls with veggies

Ingredient tips & swaps

Rice: I love using my cilantro lime rice for added flavor, but I also love those microwavable rice packets from Trader Joe’s when I’m in a pinch! My Mexican green rice is also a favorite.

Cauliflower rice is also great for a low carb option, or even my Spanish cauliflower rice which will add a lot of flavor but keep it low carb and even paleo friendly.

Veggies: I used bell peppers, tomatoes and onions, but you can totally get creative here. You can use any color peppers/onions, add in some shredded romaine lettuce, corn etc.

Chicken: This chili lime chicken recipe is obviously designed to be for well, chicken, but you can totally swap it out for tofu if you want a vegetarian version instead.

chili lime chicken bowls with veggies and rice

More bowl recipes you’ll love!

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