Chili Lime Chicken Rice Bowls are a fantastic meal prep option that combines flavor, nutrition, and convenience. Each serving contains 664 calories and 54 grams of protein, making it a satisfying choice for lunch or dinner. This recipe is not only easy to make but also perfect for storage and reheating. Let’s dive into the preparation process.
Ingredients Needed
For the Chicken
- 1 kilo (2.2 lbs) boneless, skinless chicken breast
- 4 cloves of garlic
- 25 grams (0.88 oz) coriander or cilantro (optional)
- 2 teaspoons onion powder
- 1.5 teaspoons smoked paprika
- 1.5 teaspoons ground cumin
- Pinch of chili flakes or ground chili (optional)
- 1 lime (zest and juice)
- Salt and cracked black pepper to taste
- 2.5 avocados (optional)
For the Rice
- 300 grams washed jasmine rice
- 550 ml chicken or vegetable stock
- Small pinch of salt
For the Tangy Lime Sauce
- 0.5 cup natural Greek yogurt
- 1 teaspoon honey (optional)
- 5 grams (0.2 oz) coriander or cilantro
- 1 garlic clove (grated)
- Juice of 1 lime wedge
- Small pinch of salt and ground white pepper to taste
Preparation Steps
Step 1: Prepare the Chicken
- Trim any excess fat or cartilage from the chicken breasts and slice them into strips. Then, dice these strips into even-sized pieces to ensure uniform cooking.
- Create a garlic paste by running the garlic cloves along a microplane. Alternatively, chop them finely.
- Roughly chop the coriander or cilantro, ensuring no large leaves or stems remain. Divide it into two 10g bunches and one 5g bunch.
- In a bowl, combine the chicken with onion powder, smoked paprika, ground cumin, chili flakes (if using), garlic paste, and coriander. Add the zest and juice of the lime, along with salt and cracked black pepper. Mix thoroughly until the chicken is evenly coated.
Step 2: Cook the Chicken
- Heat 1 tablespoon (14g) of unsalted butter (or olive oil) in a pan over medium-high heat. Add the chicken, cooking in batches if necessary.
- Sear the chicken for about 5 to 6 minutes until cooked through, allowing it to sit for a couple of minutes to develop color before stirring.
Step 3: Prepare the Rice
- In the same pan, add 300g of washed jasmine rice and 550ml of chicken or vegetable stock. Add a small pinch of salt and mix to incorporate any flavors left from the chicken.
- Bring the mixture to a boil, then cover with a lid and reduce the heat to low. Cook undisturbed for 12 minutes.
Step 4: Make the Tangy Lime Sauce
- In a bowl, combine Greek yogurt, honey (if using), 5g of coriander, grated garlic, and lime juice. Season with salt and white pepper.
- Whisk the mixture until smooth and store it in the fridge until ready to serve.
Step 5: Fluff the Rice
- After 12 minutes, turn off the heat and let the rice sit with the lid on for an additional 4 minutes. Remove the lid and fluff the rice with a fork. Optionally, mix in the remaining 10g of coriander for added flavor.
Assembly and Storage
- Using five 750ml containers, divide the rice on one side and the chicken on the other. Spoon over any resting juices from the chicken.
- For the avocado, slice and divide half an avocado into each container. Alternatively, use the remaining half and distribute it among the containers.
- Allow the bowls to cool for 15 to 20 minutes before sealing them with lids. Store in the fridge for up to 4 days or freeze for up to 3 months.
Reheating Instructions
- To reheat, use a microwave in 1-minute bursts for about 3 minutes, stirring in between to ensure even heating.
- Alternatively, reheat in a pan over medium to medium-high heat, mixing everything together until hot.
- Add the avocado and sauce fresh after reheating to maintain their texture and flavor.
Conclusion
These Chili Lime Chicken Rice Bowls are not only visually appealing but also packed with flavor. The juicy chicken, fragrant rice, and creamy avocado, complemented by the tangy sauce, create a delightful meal that is sure to please. Enjoy your meal prep and savor the deliciousness of this quick and easy recipe!
