chickenriceavocado
Chilli Lime Chicken Rice Bowls
Seasoned chilli-lime chicken is served with coriander rice, avocado and a cool garlic-lime yogurt sauce.
From YouTube · Jan 5, 2025
Seasoned chilli-lime chicken is served with coriander rice, avocado and a cool garlic-lime yogurt sauce.
15 min
Prep time
20 min
Cook time
35 min
Total time
5 meal-prep bowls
Yield
Ingredients
24 ingredients- CHILLI-LIME CHICKEN
- 1 kg boneless skinless chicken breast, diced
- 4 garlic cloves, finely grated
- 20 g coriander or cilantro, chopped
- 1 lime, zest and juice
- 2 tsp onion powder
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp ground cumin
- Chilli flakes or chilli powder, optional
- Salt, to taste
- Ground black pepper, to taste
- 1 tbsp (14 g) unsalted butter or olive oil
- RICE
- 300 g jasmine rice, washed
- 550 ml chicken or vegetable stock
- 10 g coriander or cilantro, optional
- Salt, to taste
- TANGY LIME SAUCE
- 125 g natural Greek yogurt
- 1 tsp (10 g) honey, optional
- 5 g coriander or cilantro, chopped
- 1 garlic clove, finely grated
- 1 1/2 tsp fresh lime juice
- Salt, to taste
- Ground white pepper, to taste
- TO SERVE
- 2 1/2 avocados, thinly sliced
Method
12 steps- Slice 1 kilo of chicken breast into strips, then dice into even-sized pieces.
- Run 4 cloves of garlic along a microplane to create a paste.
- Roughly chop 25 g of coriander or cilantro into small pieces.
- In a bowl, combine chicken with 2 teaspoons onion powder, 1.5 teaspoons smoked paprika, 1.5 teaspoons ground cumin, chili flakes (if using), garlic paste, and half of the chopped coriander.
- Zest and juice 1 lime, then add to the chicken mixture along with a pinch of salt and cracked black pepper. Mix until chicken is evenly coated.
- Optional: Slice 3 avocados, remove the seed, scoop out flesh, and slice into thin strips.
- Heat a pan over medium-high heat, add 1 tablespoon of butter or olive oil, and sear the chicken for 5-6 minutes until cooked through. Remove from pan.
- In the same pan, cook 300 g jasmine rice with 550 ml chicken or vegetable stock, a pinch of salt, bringing to a boil, then reduce to low, cover, and cook for 12 minutes. Let sit for 4 minutes, then fluff with a fork.
- Prepare a tangy lime sauce by mixing 1/2 cup Greek yogurt, 1 teaspoon honey (optional), 5 g chopped cilantro, grated garlic, and a teaspoon of lime juice. Season with salt and white pepper.
- Divide cooked rice and chicken into containers, spooning over resting juices. Add garnishes, sauce, and avocado at the end or after reheating.
- Cool the containers for 15-20 minutes, then store in the fridge for up to 4 days or freezer for up to 3 months.
- Reheat in microwave in 1-minute bursts for about 3 minutes, or in a pan over medium-high heat, mixing to ensure even heating. Add avocado and sauce fresh after reheating.
Recipe notes
Helpful tips
- Cut the chicken into even pieces so it cooks at the same rate.
- Let the rice rest covered before fluffing it.
- Add the avocado and yogurt sauce only after reheating.
Equipment
- Large frying pan with lid
- Mixing bowls
- Microplane or fine grater
- Sharp knife
- Meal-prep containers
Storage
Cool the meal-prep containers for 15–20 minutes, then refrigerate for up to 4 days or freeze for up to 3 months. Reheat the chicken and rice thoroughly, adding the avocado and yogurt sauce afterward.
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