Creamy Cilantro Lime Chicken Bowls
These Creamy Cilantro Lime Chicken Bowls combine chicken, vegetables, and rice with a high protein, flavor packed sauce made of yogurt, cilantro, lime, and jalapeño.
Servings: 5 servings
Calories: 490kcal
Ingredients
For the Chicken
- 2 lbs boneless skinless chicken thighs
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1.5 tsp salt
- 1 tsp pepper
- 1 tbsp lime juice
- 1 tbsp oil
For the Bowls
- 1 medium sweet potato
- 3 cups cooked rice
- 0.5 lb broccoli
- 1 tbsp oil
For the Sauce
- 0.5 bunch cilantro
- 3 stalks green onions
- 1 small jalapeño
- 1 tsp garlic powder
- 0.25 tsp cumin
- 0.25 tsp salt
- 2 tbsp lime juice
- 0.5 cups 2% plain Greek yogurt
- 1 tbsp water
Instructions
For the Rice
- Wash and cook enough rice to yield 3 cups of cooked rice. I used my rice cooker and used 1 cup of dry rice. Use whatever method you prefer.
For the Chicken
- Preheat your oven to 400 °F (204 °C).
- In a large bowl, add the paprika, garlic powder, onion powder, chili powder, salt, pepper, lime juice, oil, and water. Mix to form your marinade.
- Add your chicken thighs to the bowl and mix in the marinade to coat all sides and surfaces.
- Lay the chicken out on a sheet pan and roast at 400 °F (204 °C) for 22-25 minutes.
For the Vegetables
- Wash and cut your sweet potato into a small to medium sized dice. I cut mine into cubes of about 0.5" in size.
- Wash and cut your broccoli into small florets. I think that smaller pieces are better here. The small florets are better incorporated into the final meal so I try to cut them quite small. Any stalks that you include should be thinly sliced and cut small as well.
- Toss the sweet potatoes with 0.5 tbsp of oil and spread out on an oiled sheet pan. Sprinkle with salt. Roast for 10-12 minutes.
- After 10-12 minutes remove the pan from the oven and stir the potatoes to flip to the other side. Push the potatoes to one side of the pan.
- Toss the broccoli in 0.5 tbsp of oil and add to the sheet pan next to the potatoes. Sprinkle with salt. Return the pan to the oven for an additional 10 minutes or until the broccoli has finished cooking.
For the Sauce
- Roughly chop your green onions and jalapeño into smaller pieces to help out your blender.
- In a blender or a food processor, add the green onions, jalapeño, cilantro, garlic powder, cumin, salt, lime juice, Greek yogurt, and water.
- Blend to incorporate and break down the green onion and jalapeño. You want your sauce to be pourable, like a dressing. Add water to thin as needed and salt to taste.
- Divide your sauce into 5 ramekins for each dish.
Plating
- Cut your chicken into a large dice.
- You can choose to leave all the components separate or combine them all into a mixture. Combining them is how I eat the bowls and makes for easier plating.
- This recipe makes 5 servings. Lay out your meal prep containers and divide the chicken, broccoli, sweet potatoes, and rice into each dish. Add a ramekin of sauce to every dish.
Nutrition
Calories: 490kcal | Carbohydrates: 46g | Protein: 43g | Fat: 15g | Fiber: 4.8g