These Chicken Rice Bowls are an easy high-protein meal packed with juicy spiced chicken, fluffy jasmine rice, fresh vegetables, and a creamy cilantro lime sauce. Perfect for meal prep, healthy lunches, or quick family dinners in just 40 minutes.
For the Chicken
8 boneless skinless chicken thighs
2 tablespoons olive oil
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon smoked paprika
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
For the Rice
1 1/2 cups jasmine rice
2 1/2 cups water
1/2 teaspoon salt
Suggested Toppings
Sweet corn
Cherry tomatoes
Grated carrot
Sliced cucumber
Red onion
Avocado
Cilantro Lime Sauce
1 garlic clove
3 pickled jalapeño slices
Handful fresh cilantro
1 tablespoon chopped chives
Juice of 1/2 lime
2 tablespoons mayonnaise
3 tablespoons plain Greek yogurt
2 tablespoons water
1/4 teaspoon salt
1. Season the chicken with garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne if using.
2. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until fully cooked. Let rest before slicing.
3. Rinse the rice until the water runs clear. Cook with water and salt until tender, then let rest for 10 minutes before fluffing.
4. Blend all cilantro lime sauce ingredients until smooth and creamy.
5. Prepare the toppings by slicing the vegetables and avocado.
6. Divide cooked rice among four serving bowls.
7. Top each bowl with sliced chicken and your favorite vegetables.
8. Drizzle generously with the cilantro lime sauce.
9. Serve immediately and enjoy.
Chicken breast can be used instead of thighs but cooks faster.
Brown rice or cauliflower rice are great alternatives.
Prepare chicken, rice, and sauce ahead for meal prep.
Store ingredients separately in the refrigerator for up to 4 days.
Customize with your favorite vegetables and sauces.