A little spicy, a little sweet, and packed with flavor, these Chili Lime Chicken Bowls truly have it all!
The Story:
These bowls feature seared chicken that is seasoned with Selefina Spice's Chili-Lime Coffee Rub , for a smoky, citrusy heat that's perfectly balanced by the sweetness of the coconut rice. To top it off, a bright and tropical mango salsa adds a refreshing burst of sweetness and crunch. Nourishing, vibrant, and perfect for a quick weeknight dinner that is exciting and satisfying! Whether you're looking to switch up your taco night routine, or bring a little seasonal brightness to your table, this dish has it all!
Jump to:
🧾 The Ingredients:
Here is the list of ingredients you will need to make these chili lime chicken bowls.
- Chicken: An easy and convenient protein source that serves as the foundation for the bowls. You can use chicken breasts or thighs for this recipe!
- Selefina Spices's Chili-Lime Coffee Rub: A bold, zesty blend that adds a mix of heat and depth to the chicken.
- Mango: Sweet and juicy, bringing a burst of tropical freshness to balance the savory flavors and enhances the mango flavor that is present in the chili-lime seasoning.
- Red Pepper: Crisp and mild, adding crunch and color to the salsa.
- Onion: Sharp and tangy, offering depth and a little zest to the salsa.
- Cilantro: Brightens the dish with a pop of green and flavor!
- Lime: Lime ties all the flavors together with a citrus brightness and enhances the flavor of the chili-lime seasoning.
- Honey: A bit of honey gets added when marinading the chicken to add a touch of natural sweetness to balance the spice of the chili lime seasoning. It also helps the chicken get a crispy exterior.
- Rice: A hearty and satisfying carbohydrate base for the bowls.
- Coconut Milk: Rich and creamy, infusing the rice with coconut milk adds subtle tropical flavor and helps soften the heat of the seasoning.
Step By Step Preparation Instructions:
- Step 1: Prepare the coconut rice. In a medium saucepan, bring the coconut milk and water to a gentle boil over medium heat. Once simmering, add in your rice and stir briefly. Reduce the heat to low, cover, and cook according to your specific rice packaging instructions, until the rice is tender and the liquid is absorbed. Once cooked, remove from heat, fluff with a fork, and set aside.
- Step 2: Make the mango salsa. You can find full instructions and tips for this easy mango salsa here. Simply chop the mango, red pepper, red onion, and cilantro, then toss everything together with fresh lime juice and a pinch of salt. Mix well and set aside to let the flavors meld.
- Step 3: Now to cook the chicken. Pat your chicken dry with paper towels to ensure a good sear. In a bowl, toss the chicken with chili lime seasoning, lime juice, and honey, coating evenly. For best results, allow the chicken to marinate for at least 15–30 minutes, or overnight, but if you’re short on time, you can cook it right away.
- Step 4: You can cut the chicken into pieces and then cook, or you can cook it as a whole breast and chop after cooking. Whichever you prefer! I cut mine ahead of time to reduce cooking time. Heat a skillet over medium-high heat until hot. Add the chicken and cook until it’s cooked through, golden, and slightly crispy on the edges. If you have cut your chicken into pieces, this should take about 6–8 minutes depending on the size of your pieces. If searing the breast whole, expect this to take about 8 minutes on each side. Remove from heat and allow the chicken to rest for a few minutes, then chop into bite sized pieces if necessary.
- Step 5: Now it's time to assemble the bowls. To build your bowls, start with a generous scoop of coconut rice as the base. Top with the chili lime chicken, spoon over a good amount of mango salsa, and finish with any extra toppings you like! Sliced avocado, a squeeze of fresh lime, and a sprinkle of chopped cilantro are all great choices.
- Step 6: Serve immediately and enjoy the fresh, vibrant flavors!
More Grain-Free Meal Ideas:
📖 The Recipe:
Chili-Lime Chicken Bowls
These bowls feature seared chicken seasoned with a smoky, citrusy heat that's perfectly balanced by the creamy richness of coconut rice. To top it off, a bright and tropical mango salsa adds a refreshing burst of sweetness and crunch, bringing every bite to life!
Ingredients
For the chicken:
- 2 chicken breasts total weight of about 1-1.5 lbs
- 2 tablespoon chili-lime seasoning
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
For the coconut rice:
- 1 cup rice
- 1 cup coconut milk from a can
- 1 cup water
For the Mango Salsa
- 2 fresh mangos, finely cubed
- 1 finely chopped red bell pepper
- ¼ cup minced red onion
- 2 tablespoon chopped fresh cilantro
For toppings:
- 1-2 sliced avocados
- 1 lime, sliced
- 2 tablespoon chopped fresh cilantro
Instructions
- Prepare the coconut rice. In a medium saucepan, bring the coconut milk and water to a gentle boil over medium heat. Once simmering, add in your rice and stir briefly. Reduce the heat to low, cover, and cook according to your specific rice packaging instructions, until the rice is tender and the liquid is absorbed. Once cooked, remove from heat, fluff with a fork, and set aside.
- Make the mango salsa. You can find full instructions and tips for this easy mango salsa here. Simply chop the mango, red pepper, red onion, and cilantro, then toss everything together with fresh lime juice and a pinch of salt. Mix well and set aside to let the flavors meld.
- Now to cook the chicken. Pat your chicken dry with paper towels to ensure a good sear. In a bowl, toss the chicken with chili lime seasoning, lime juice, and honey, coating evenly. For best results, allow the chicken to marinate for 15–30 minutes, or overnight, but if you’re short on time, you can cook it right away.
- You can cut the chicken into pieces and then cook, or you can cook the chicken as a whole breast and chop after cooking. Whichever you prefer! I cut mine ahead of time to reduce cooking time. Heat a skillet over medium-high heat until hot. Add the chicken and cook until it’s cooked through, golden, and slightly crispy. If you have cut your chicken into pieces, this should take about 6–8 minutes depending on the size of your pieces. If searing the breast whole, expect this to take about 8 minutes on each side. Remove from heat and let the chicken rest for a few minutes, then chop if necessary.
- Prepare and chop any toppings you would like. Slice an avocado, slice a lime and chop some fresh cilantro.
- Now it's time to assemble the bowls. To build your bowls, start with a generous scoop of coconut rice as the base. Top with the chili lime chicken, spoon over a good amount of mango salsa, and finish with any extra toppings you like! Sliced avocado, a squeeze of fresh lime, and a sprinkle of chopped cilantro are all great choices.
- Serve immediately and enjoy the fresh, vibrant flavors!
The Finished Product:
Bold flavors and balanced textures; smoky, zesty, creamy, and fresh all at once! I hope these bowls find a place in your regular rotation. Happy cooking!
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