Description
A fresh, bright, and easy weeknight dinner featuring juicy grilled chicken thighs marinated in lime and cilantro, served over fluffy rice with charred corn, black beans, avocado, and a tangy yogurt-lime sauce.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup fresh lime juice
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 cup fresh cilantro, chopped (stems and leaves)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 cup long grain white rice
- 1 cup corn (fresh, frozen, or canned)
- 1 can (15oz) black beans, drained and rinsed
- 2 large avocados, sliced
- 1/2 medium red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup sharp cheddar or Monterey Jack cheese, shredded
- 1/2 cup plain Greek yogurt
- 2 tbsp lime juice (for sauce)
- 1 tbsp chopped cilantro (for sauce)
Instructions
- In a large bowl, whisk together lime juice, olive oil, minced garlic, cumin, chili powder, oregano, salt, pepper, and chopped cilantro to create the marinade.
- Add chicken thighs to the bowl and toss to coat completely. Cover and refrigerate for 15-30 minutes (do not exceed 2 hours).
- Rinse rice under cold water until water runs clear. Cook according to package directions (typically 1.5 cups water to 1 cup rice) until fluffy. Keep warm.
- Preheat grill or indoor grill pan to medium-high heat (400°F/200°C).
- Remove chicken from marinade, letting excess drip off. Discard leftover marinade.
- Grill chicken for 5-6 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
- Optional: Grill fresh corn ears for the last 10 minutes of chicken cooking, then cut kernels off cob. Or sauté frozen/canned corn briefly.
- In a small bowl, mix Greek yogurt, 2 tbsp lime juice, chopped cilantro, and a pinch of salt to make the sauce.
- Assemble bowls: Start with a base of rice. Top with sliced chicken, corn, black beans, tomatoes, red onion, and avocado. Sprinkle with cheese and drizzle with yogurt sauce. Garnish with extra cilantro and lime wedge.
Notes
Do not marinate chicken for more than 2 hours as the acid can break down the meat. Use fresh lime juice for best flavor. Let chicken rest before slicing to retain juices. Avocado should be added fresh to prevent browning; squeeze lime juice on slices immediately after cutting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4
- Sodium: 320
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 40
- Fiber: 6
- Protein: 35
Keywords: grilled chicken, cilantro lime chicken, chicken bowls, healthy dinner, meal prep, Mexican food, easy weeknight dinner, gluten-free