Cilantro Lime Rice Bowls
These Cilantro Lime Rice Bowls have chicken breasts, zucchini, yellow, squash, tomatoes and rice. They are flavored with cilantro and lime to give a flavorful freshness with every bite.
PER SERVING – MAKES 5
500 CALS
PREP TIME
10 MINUTES
COOK TIME
25 MINUTES
| CARBS | PROTEIN | FAT |
|---|---|---|
| 43g | 51g | 14g |
STANDARD
WEIGHT LOSS
WEIGHT GAIN
STANDARD
WEIGHT LOSS
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Cilantro Lime Rice Bowls – Weight Loss
Servings: 5
Calories: 407kcal
These Cilantro Lime Rice Bowls have chicken breasts, zucchini, yellow, squash, tomatoes and rice. They are flavored with cilantro and lime to give a flavorful freshness with every bite.
Print Recipe
Pin Recipe
Ingredients
- 2 lbs (908 g) boneless skinless chicken breast
- 1 medium (200 g) onion
- 1 tbsp (15 g) garlic minced
- 1 large (250 g) zucchini
- 1 large (250 g) yellow squash
- 2 medium (300 g) tomatoes
- ½ bunch (10 g) cilantro chopped
- 3⅓ tbsp (50 g) lime juice
- 2⅔ tbsp (40 g) olive oil
- 2½ cups (375 g) cooked rice
- 2 tsp hot sauce optional
- salt and pepper to taste
Instructions
For the Rice
- Cook enough rice to yield 3 cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on which type you use.
For the Chicken
- Preheat your oven to 400°F.
- Pound or cut the chicken breast so it is even in thickness throughout. Drizzle lightly with olive oil and season with salt and pepper.
- Roast for 20-25 minutes. Don't cook the chicken past 165°F. If your chicken is on the thicker side it may take a bit longer.
For the Vegetables
- While the chicken and rice are cooking, wash and cut your zucchini, squash, tomatoes, and onion. Cut the zucchini and squash into small, thin slices. Cut the tomatoes into a small dice and cut the onion into slices.
- Place the tomatoes in a strainer over a bowl and salt lightly to help pull out the excess water.
- Heat a skillet over medium high heat. Add some olive oil. Once hot, add in the onions and allow to brown and develop color.
- Add in the garlic, zucchini, and squash, adding more oil if necessary. Cook until the squash has developed color. Add salt and pepper to taste and place into a large mixing bowl.
For the Rice Bowls
- Once the chicken has finished cooking, cut it into a small dice. I find smaller pieces work best as they reheat better in the microwave.
- Cover the chicken in the hot sauce of your choice and mix. I used about 2 tsp but feel free to use more or less to your taste preferences. Salt lightly. Add to the bowl with the vegetables.
- Measure out the rice and mix in 1 tbsp of olive oil, ¼ cup of chopped cilantro, and salt to taste. Add to the bowl with the chicken and vegetables.
- Add the tomatoes to the bowl.
- Pour 3⅓ tbsp of fresh squeezed lime juice into the bowl and mix thoroughly. Add salt and pepper to taste.
Plating
- This recipe makes 5 servings. Divide your ingredients evenly 5 ways.
Nutrition
Calories: 407kcal | Carbohydrates: 32g | Protein: 41g | Fat: 13g
WEIGHT GAIN
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Cilantro Lime Rice Bowls – Weight Gain
Servings: 5
Calories: 635kcal
These Cilantro Lime Rice Bowls have chicken breasts, zucchini, yellow, squash, tomatoes and rice. They are flavored with cilantro and lime to give a flavorful freshness with every bite.
Print Recipe
Pin Recipe
Ingredients
- 2½ lbs (1135 g) boneless skinless chicken breast
- 1 medium (200 g) onion
- 1 tbsp (15 g) garlic minced
- 1 large (250 g) zucchini
- 1 large (250 g) yellow squash
- 2 medium (300 g) tomatoes
- ½ bunch (10 g) cilantro chopped
- ¼ cup (60 g) lime juice
- 3⅔ tbsp (55 g) olive oil
- 5 cups (750 g) cooked rice
- 2 tsp hot sauce optional
- 15 oz black beans canned
- salt and pepper to taste
Instructions
For the Rice
- Cook enough rice to yield 5 cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on which type you use.
For the Chicken
- Preheat your oven to 400°F.
- Pound or cut the chicken breast so it is even in thickness throughout. Drizzle lightly with olive oil and season with salt and pepper.
- Roast for 20-25 minutes. Don't cook the chicken past 165°F. If your chicken is on the thicker side it may take a bit longer.
For the Vegetables
- While the chicken and rice are cooking, wash and cut your zucchini, squash, tomatoes, and onion. Cut the zucchini and squash into small, thin slices. Cut the tomatoes into a small dice and cut the onion into slices.
- Place the tomatoes in a strainer over a bowl and salt lightly to help pull out the excess water.
- Heat a skillet over medium high heat. Add some olive oil. Once hot, add in the onions and allow to brown and develop color.
- Add in the garlic, zucchini, and squash, adding more oil if necessary. Cook until the squash has developed color. Add salt and pepper to taste and place into a large mixing bowl.
For the Rice Bowls
- Once the chicken has finished cooking, cut it into a small dice. I find smaller pieces work best as they reheat better in the microwave.
- Cover the chicken in the hot sauce of your choice and mix. I used about 2 tsp but feel free to use more or less to your taste preferences. Salt lightly. Add to the bowl with the vegetables.
- Drain and rinse the black beans. Add to the bowl.
- Measure out the rice and mix in 2 tbsp of olive oil, ¼ cup of chopped cilantro, and salt to taste. Add to the bowl with the chicken and vegetables.
- Add the tomatoes to the bowl.
- Pour ¼ cup of fresh squeezed lime juice into the bowl and mix thoroughly. Add salt and pepper to taste.
Plating
- This recipe makes 5 servings. Divide your ingredients evenly 5 ways.
Nutrition
Calories: 635kcal | Carbohydrates: 63g | Protein: 57g | Fat: 17g
NUTRITION INFO
The information in the following tables are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
STANDARD RECIPE NUTRITION
WEIGHT LOSS RECIPE NUTRITION
WEIGHT GAIN RECIPE NUTRITION
STANDARD RECIPE NUTRITION
Servings
Carbs
213.6g
Protein
256.9g
Fat
68.5g
Calories
2498.5 cals
|
WEIGHT LOSS RECIPE NUTRITION
Servings
Carbs
161.1g
Protein
205.9g
Fat
62.9g
Calories
2034.1 cals
|
WEIGHT GAIN RECIPE NUTRITION
Servings
Carbs
347.5g
Protein
290g
Fat
85.8g
Calories
3322.2 cals
|