These Cilantro Lime Chicken Bowls are a bright and tasty meal! Juicy chicken is marinated in lime and cilantro, then grilled to perfection, making every bite refreshing.
The fresh peach salsa adds a sweet twist that you won’t want to miss. Just picture it: colorful bowls that make dinner feel like a party! I love making extra so I can enjoy leftovers for lunch!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect here since they can absorb the marinade well. You can substitute with thighs for more juiciness or use tofu for a vegetarian option.
Lime Juice: Fresh lime juice is key for that zesty flavor! If you’re out, bottled lime juice works, but it won’t be quite as fresh. Lemon juice is another option if you want a similar effect.
Cilantro: Fresh cilantro adds a vibrant taste. If you’re not a fan, parsley can be used instead, though it will change the flavor profile a bit. Some recipes also use basil for a fresh twist.
Peaches: Ripe peaches are sweet and juicy, making awesome salsa. If they’re out of season, nectarines or mangoes work beautifully for a different flavor!
Rice: While white or brown rice is traditional, quinoa or cauliflower rice are great grain-free substitutes, packed with nutrients!
What’s the Best Way to Marinate Chicken for Flavor?
Marinating chicken really elevates its flavor and tenderness. It’s best when you give it enough time to soak up the marinade. Here’s how to do it right:
- Mix lime juice, cilantro, garlic, oil, cumin, chili powder, salt, and pepper in a bowl to create a tasty marinade.
- Place the chicken in a zip-top bag and pour the marinade over it. Seal and gently shake to coat the chicken fully.
- Let it marinate in the fridge. Aim for 30 minutes to 2 hours—the longer, the better for those deep flavors!
If you can plan ahead, marinating overnight is even better! It really makes a difference in tenderness and taste.
Cilantro Lime Chicken Bowls with Fresh Peach Salsa
Ingredients You’ll Need:
For The Chicken:
- 1.5 pounds boneless, skinless chicken breasts
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
For The Fresh Peach Salsa:
- 2 ripe peaches, diced
- 1/2 cup red bell pepper, finely chopped
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced (optional for heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
For The Bowls:
- 2 cups cooked white or brown rice
- 1 cup black beans, rinsed and drained
- 1 avocado, sliced
- Lime wedges, for serving
- Extra cilantro, for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 10-15 minutes to cook the chicken. Plus, you’ll want at least 30 minutes to marinate the chicken. So, the total time is around 1 hour, giving you time to relax while it’s marinating!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium bowl, combine the lime juice, chopped cilantro, minced garlic, olive oil, cumin, chili powder, salt, and pepper. Whisk them together until everything is well mixed—the smell will be heavenly!
2. Marinate the Chicken:
Place the chicken breasts in a zip-top bag or a shallow dish. Pour the marinade over the chicken, seal the bag, or cover the dish. Refrigerate for at least 30 minutes. If you have time, letting it marinate for up to 2 hours really enhances the flavor!
3. Make the Peach Salsa:
While the chicken is marinating, prepare the peach salsa. In a bowl, mix together the diced peaches, red bell pepper, red onion, jalapeño (if using), cilantro, lime juice, and a pinch of salt. Gently stir to combine and let it sit for the flavors to come together.
4. Grill the Chicken:
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade (discard any leftover marinade) and grill the chicken for about 5-7 minutes on each side. The chicken is done when it reaches an internal temperature of 165°F (75°C) and has nice grill marks.
5. Rest and Slice the Chicken:
Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes. This helps keep it juicy! After resting, slice the chicken into strips.
6. Assemble the Bowls:
Now it’s time to put everything together! Divide the cooked rice among four bowls. Top with black beans, the sliced grilled chicken, fresh peach salsa, and avocado slices.
7. Garnish and Serve:
Finish off each bowl with extra cilantro and serve with lime wedges on the side for squeezing over. Enjoy your bright and tasty meal!
These Cilantro Lime Chicken Bowls with Fresh Peach Salsa will make your dinner feel special and delicious. Enjoy every bite!
Can I Use Other Proteins for This Recipe?
Absolutely! If you prefer, you can substitute the chicken with shrimp, tofu, or even grilled steak. Just adjust the cooking time accordingly, ensuring shrimp cooks quickly (about 2-3 minutes per side) and tofu is well-cooked to your liking.
How Can I Make This Recipe Vegetarian or Vegan?
No problem! Simply swap out the chicken for firm tofu or tempeh. Marinate and grill them just as you would with chicken. For a vegan option, use maple syrup instead of honey, if any sweetener is called for elsewhere in your dish.
What If I Can’t Find Fresh Peaches?
Using seasonal fruits is great, but if peaches aren’t available, nectarines or mangoes can work wonderfully as substitutes in your salsa. You can also use canned diced peaches—just drain and rinse them well.
Can I Prepare This Bowl in Advance?
Absolutely! You can marinate the chicken the night before and keep the peach salsa in the fridge for up to 2 days. For the best flavor, assemble the bowls just before serving to keep everything fresh. If storing leftovers, keep components separate to maintain texture.
