Cilantro Lime Chicken and Rice Bowls with Spicy Green Goddess Dressing

These cilantro lime chicken and rice bowls have become my go-to summer dinner, and I’ll be honest, my teenagers actually fight over the last bowl. Grilled chicken thighs marinated in fresh lime and cilantro, served over creamy coconut rice with a spicy green goddess dressing that is flat-out addictive. If you are looking for a high-protein meal that tastes like something from your favorite restaurant, this one is a keeper.

I still remember the first time I threw this together on a weeknight, convinced it was going to be “just okay.” My son took one bite of that green goddess dressing and immediately asked if there was more. That was all I needed to hear. These cilantro lime chicken and rice bowls hit every note: bright, zesty, a little smoky from the grill, and creamy from the coconut rice. The whole thing comes together in about 40 minutes of active time with no oven required.

Ingredients for Cilantro Lime Chicken and Rice Bowls

I have made these bowls more times than I can count, and the ingredient list is simple but intentional. Every single item earns its place. I always use chicken thighs over breasts here because they stay juicy on the grill and soak up the marinade so much better. Here is everything you need.

For the Chicken Marinade:

• 1 1/2 lbs boneless, skinless chicken thighs, I recommend thighs over breasts for the best texture and juiciness on the grill
• 2 tbsp fresh lime juice (plus zest from 1 lime)
• 1/4 cup packed cilantro, finely chopped
• 1 tsp Tajín seasoning, my go-to is the classic Tajín Clásico; substitute with chili powder plus extra lime zest if needed
• 1/2 tsp Aleppo pepper, or swap with regular chili flakes
• 1/4 cup avocado oil
• 1 1/2 tsp honey
• 1 tsp kosher salt

For the Coconut Rice:

• 2 cups jasmine rice, dry, in my experience, rinsing until the water runs completely clear makes all the difference in texture
• 1 can (14 oz) full fat coconut milk
• 1/2 cup water
• 1 tbsp white sugar
• 1/2 tsp kosher salt
• 1/4 cup cilantro, finely chopped
• 1 tsp fresh lime juice (plus zest from 1 lime)

For the Spicy Green Goddess Dressing:

• 1/3 cup raw cashews, soaked in just-boiled water for 30 minutes then drained, I usually use just-boiled water, not cold, to speed up the softening
• 1 serrano pepper, grilled, substitute jalapeño for less heat, or omit entirely
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lime juice
• 1 tsp honey
• 1/4 cup packed cilantro
• 1/2 tsp kosher salt
• 2 to 3 tbsp water, to thin

For the Bowls:

• 2 ears of corn on the cob, husked, for grilling
• 1 cup cherry tomatoes
• 2 avocados, sliced
• 1/2 cup feta or cotija cheese, crumbled
• Extra cilantro for garnish

Step-by-Step Instructions

I recommend reading through all the steps once before you start. The key to making these cilantro lime chicken and rice bowls come together smoothly is working in parallel, not one thing at a time. Start the marinade first, get the cashews soaking, then let everything run at once.

Step 1: In a large bowl, whisk together the lime juice, lime zest, cilantro, Tajín, Aleppo pepper, avocado oil, honey, and salt. Add the chicken thighs and toss well to coat. Cover and refrigerate for 1 hour, up to 2 hours maximum. Do not exceed 4 hours, the lime juice will start to break down the meat and affect the texture.

Step 2: While the chicken marinates, place the raw cashews in a small bowl and cover with just-boiled water. Let them soak for 30 minutes, then drain. This softens them enough to blend completely smooth.

Step 3: Rinse the jasmine rice under cold water until it runs clear, this removes excess starch and keeps the rice from getting gummy. Add the rinsed rice to a medium pot with the coconut milk, water, sugar, and salt. Bring to a simmer over medium-high heat, stir once, then cover tightly and reduce heat to low. Cook for 14 minutes, then remove from heat and let sit still covered for 10 more minutes. Do not lift the lid during cooking.

Step 4: Add the drained cashews to a high-powered blender with the olive oil, lime juice, honey, cilantro, salt, and 2 tablespoons of water. The serrano pepper goes in after grilling, set the dressing aside until after the grill step.

Step 5: Heat your grill to medium-high, around 325°F to 350°F. Remove the chicken from the marinade, letting excess drip off, and place over indirect heat. Close the lid and cook for 5 to 6 minutes per side until a meat thermometer reads 165°F internally. At the same time, grill the husked corn for 12 to 15 minutes, turning occasionally until lightly charred, and grill the whole serrano pepper for about 5 minutes until the skin is blistered. Let the chicken rest for 5 minutes before slicing into strips.

Step 6: Once the serrano is cool enough to handle, add it to the blender with the other dressing ingredients. Blend on high until completely smooth and creamy, adding more water a tablespoon at a time to reach a pourable consistency. Cut the corn kernels off the cob before adding to the bowls.

Step 7: Fluff the rice with a fork and stir in the cilantro, lime juice, and lime zest. Divide into 6 bowls. Top each with sliced chicken, corn kernels, cherry tomatoes, sliced avocado, and crumbled cheese. Drizzle generously with the green goddess dressing and garnish with extra cilantro.

What to Serve with Cilantro Lime Chicken and Rice Bowls

The best sides for cilantro lime chicken and rice bowls bring in contrasting textures and fresh flavors that do not compete with the zesty, creamy profile of the bowl itself. Here are my favorite pairings.

Street Corn Chicken Bowls: If you love the grilled corn in this recipe, this street corn variation takes that flavor in a whole new direction. Great for serving alongside when feeding a crowd with different preferences.

Mango Chicken Meal Prep Bowls: The sweet mango flavor balances the lime and heat in this recipe beautifully. A great second bowl option to prep at the same time for the week.

Greek Chicken Couscous Bowl: A lighter grain-based bowl that pairs well as a side for guests who prefer something less saucy. The fresh herbs complement the cilantro in this recipe.

Shrimp and Avocado Bowls: The creamy avocado base in these shrimp bowls works perfectly alongside the lime chicken if you want to serve a surf-and-turf style spread.

Naked Chicken Burrito Bowl: Another high-protein bowl with bold Latin-inspired flavors. Serve these two side by side for a meal prep spread that covers the whole week.

Easy Baja Fish Tacos: The citrus and herb notes in these fish tacos complement the lime chicken perfectly. Great for serving as a starter or lighter side at a summer cookout.

Storage and Serving Tips

Store all components separately in airtight containers in the fridge for up to 4 days. The coconut rice holds up especially well and reheats beautifully with a small splash of water added before microwaving.

The green goddess dressing keeps in a sealed jar in the fridge for up to 5 days. I recommend making a double batch because you will want to drizzle it on everything from salads to grain bowls all week long. Give it a quick stir before serving since it can thicken slightly overnight.

For longer storage, the grilled chicken and plain rice can be frozen separately for up to 2 months. Assembled bowls with avocado or dressing are not freezer-friendly, so build those fresh.

Conclusion

Print

Cilantro Lime Chicken and Rice Bowls

Easy grilled cilantro lime chicken and rice bowls with creamy coconut rice and a spicy green goddess dressing. High-protein, great for meal prep, and ready in 40 minutes of active cooking time.

Course Dinner, Main Course

Cuisine American, Mexican-Inspired

Keyword cilantro lime chicken and rice bowls, coconut rice bowls, grilled chicken bowls, high protein meal prep, spicy green goddess dressing

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Marinate Time 1 hour hour

Total Time 40 minutes minutes

Servings 6 portions

Calories 620kcal

Equipment

• Grill or BBQ
• Medium pot with lid
• High-powered blender
• Large mixing bowl
• Meat thermometer

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 2 tbsp fresh lime juice plus zest from 1 lime, for marinade
• 0.25 cup fresh cilantro packed and finely chopped, for marinade
• 1 tsp Tajin seasoning substitute: chili powder plus extra lime zest
• 0.5 tsp Aleppo pepper or chili flakes
• 0.25 cup avocado oil
• 1.5 tsp honey for marinade
• 1 tsp kosher salt for marinade
• 2 cups jasmine rice dry, rinsed well until water runs clear
• 14 oz full fat coconut milk 1 can
• 0.5 cup water for rice
• 1 tbsp white sugar
• 0.5 tsp kosher salt for rice
• 0.25 cup fresh cilantro finely chopped, for rice
• 1 tsp fresh lime juice plus zest from 1 lime, for rice
• 0.33 cup raw cashews soaked in just-boiled water for 30 minutes then drained
• 1 serrano pepper grilled; substitute jalapeño or omit for no heat
• 0.25 cup extra virgin olive oil for dressing
• 2 tbsp fresh lime juice for dressing
• 1 tsp honey for dressing
• 0.25 cup fresh cilantro packed, for dressing
• 0.5 tsp kosher salt for dressing
• 3 tbsp water to thin dressing as needed
• 2 ears of corn on the cob husked, for grilling
• 1 cup cherry tomatoes
• 2 avocados sliced
• 0.5 cup feta or cotija cheese crumbled

Instructions

• In a large bowl, whisk together the lime juice, lime zest, cilantro, Tajin, Aleppo pepper, avocado oil, honey, and salt. Add the chicken thighs and toss well to coat. Cover and refrigerate for 1 hour, up to 2 hours. Do not exceed 4 hours as the lime juice will break down the meat texture.
• While the chicken marinates, place the raw cashews in a small bowl and cover with just-boiled water. Soak for 30 minutes, then drain. This allows them to blend completely smooth.
• Rinse the jasmine rice under cold water until it runs completely clear. Add to a medium pot with the coconut milk, water, sugar, and salt. Bring to a simmer over medium-high heat, stir once, cover tightly, and reduce heat to low. Cook for 14 minutes, then remove from heat and let sit covered for 10 more minutes. Do not lift the lid during cooking.
• Add the drained cashews to a high-powered blender with the olive oil, lime juice, honey, cilantro, and salt. Set aside until after grilling the serrano pepper.
• Heat the grill to medium-high, about 325F to 350F. Remove the chicken from the marinade and grill over indirect heat with the lid closed for 5 to 6 minutes per side until internal temperature reaches 165F. At the same time, grill the husked corn for 12 to 15 minutes turning occasionally until charred, and grill the serrano pepper for about 5 minutes until the skin is blistered.
• Let the chicken rest for 5 minutes, then slice into strips. Cut the corn kernels off the cob. Add the grilled serrano pepper to the blender with the other dressing ingredients and 2 tablespoons of water. Blend on high until smooth and creamy, adding more water as needed.
• Fluff the rice with a fork and stir in the cilantro, lime juice, and lime zest. Divide into 6 bowls. Top each with sliced chicken, corn kernels, cherry tomatoes, avocado, and crumbled cheese. Drizzle generously with the green goddess dressing and garnish with extra cilantro.

Notes

Do not marinate chicken longer than 4 hours. Tajin can be substituted with chili powder plus extra lime zest. Serrano can be swapped for jalapeno or omitted entirely. Make a double batch of dressing to use on salads and grain bowls throughout the week. Prep time reflects active prep only; marinating adds 60 minutes.