Cilantro Lime Chicken Bowls 

serves 2-4

recipe slightly adapted from Easy Everyday

Cilantro Lime Dressing:

  • 3 tablespoons freshly squeezed lime juice
  • 1½ tablespoons honey
  • ¼ cup fresh cilantro
  • 2 garlic cloves, minced or pressed
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Pinch of crushed red pepper flakes
  • ⅓ cup extra-virgin olive oil

In a blender or food processor, combine the lime juice, honey, cilantro, garlic, salt, pepper, red pepper flakes, and olive oil. Blend until combined and smooth. Store in a sealed container. Lasts for a few days in the fridge.  (makes about 1/2 cup)

For the bowls: 

  • 1 cup chopped tomatoes
  • 1/4 cup crumbled feta
  • a squeeze of fresh lime juice
  • 1 pound boneless, skinless chicken breasts
  • 1 batch Cilantro Lime Dressing (see above)
  • 2 cups cooked jasmine rice
  • 1 cup chopped tomatoes
  • 1/4 cup crumbled feta
  • 1 avocado, chopped
  • Quick-pickled onions 
  • Kosher salt and black pepper (optional)

Toss the tomatoes and feta with lime juice in a small bowl. Season with salt & pepper and set aside. 

Place the chicken in a baking dish or resealable bag. Pour half of the chees lime dressing over the chicken, making sure each piece is coated. Cover the chicken and marinate in the fridge for at least 30 minutes or up to 2 hours (you can marinate overnight). Place the remaining dressing in the fridge. Remove the chicken from the fridge about 20 minutes before you’re ready to make it. Preheat the grill to the highest heat for at least 10 minutes. 

Remove the chicken from the marinade and let any excess drip off. Place chicken on the grates and grill for 5 to 6 minutes per side, or until the is temperature reaches 165°F. 

Let the chicken rest for 5 to 10 minutes before slicing or chopping it.

To assemble the meal, place the rice in a large bowl. Drizzle in some of cilantro lime dressing and toss well. Divide the rice among two or four bowls. Top each bowl with some of the grilled chicken, tomato salad, avocado and pickled onions. Drizzle with any extra dressing on top of the bowls.