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!