Spicy Chili-Lime Chicken Breast Power Bowls (High-Protein)
These spicy chili-lime chicken bowls are my go-to when I want something fresh, zesty, and packed with protein without spending all night in the kitchen. I use quick shortcuts like microwaveable rice and canned veggies so you can have a satisfying, colorful bowl on the table in about 25 minutes.
Equipment
- Large skillet nonstick if possible
- Mixing bowl for marinating the chicken
- Cutting board for slicing chicken and avocado
- Chef’s knife for chopping and slicing
- Measuring spoons for spices and oil
- microwave for heating the rice
Ingredients
- 8 oz boneless skinless chicken breast sliced into thin cutlets or strips
- 2 tbsp fresh lime juice from about 1 medium lime
- 2 tsp olive oil divided, 1 tsp for marinade and 1 tsp for cooking
- 1 tsp chili powder
- 0.5 tsp smoked paprika or regular paprika if needed
- 0.5 tsp ground cumin
- 0.25 tsp garlic powder
- 0.5 tsp salt plus more to taste
- 0.25 tsp black pepper
- 1 pouch microwaveable brown rice about 8.8 oz, or 2 cups cooked rice
- 0.5 cup canned black beans drained and rinsed
- 0.5 cup corn kernels canned or frozen and thawed
- 1 cup shredded cabbage or coleslaw mix for crunch
- 0.5 medium avocado sliced or diced
- 2 tbsp plain Greek yogurt for drizzling, any fat level
- 2 tbsp fresh cilantro chopped, optional
- 2 wedge lime for serving, optional
- 0.25 tsp red pepper flakes optional, for extra heat
Instructions
- Marinate the chicken. In a medium bowl, whisk together the lime juice, 1 teaspoon olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper, then add the chicken strips and toss to coat well while you prep the other ingredients.
- Heat the rice and veggies. Warm the microwaveable brown rice according to package directions, then stir in the black beans and corn and season lightly with a pinch of salt if desired.
- Cook the chicken. Heat the remaining 1 teaspoon olive oil in a large skillet over medium-high heat, add the marinated chicken in a single layer, and cook for 3–4 minutes per side until browned and cooked through.
- Build the bowls. Divide the rice, bean, and corn mixture between two bowls, then top each with shredded cabbage, cooked chili-lime chicken, and sliced avocado.
- Finish and serve. Drizzle each bowl with Greek yogurt, sprinkle with cilantro and red pepper flakes if using, add a lime wedge on the side, and serve right away.
Notes
- To save even more time, slice your chicken and mix the marinade the night before, then cook straight from the fridge when you are ready to eat.
- You can swap the brown rice for cauliflower rice or a grain blend if you want to lower the carbs or use what you already have.
- These bowls keep well for meal prep: store the chicken, rice mixture, and cabbage together, and add the avocado, yogurt, and lime right before serving.
Nutrition
Calories: 480kcal | Carbohydrates: 55g | Protein: 29g | Fat: 13g | Saturated Fat: 3g