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Close up of grilled chicken bowls with cilantro lime rice, corn, beans, and avocado

Lemon Chili Grilled Chicken Bowls

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 520
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 3 tablespoons extra virgin olive oil
  • 1 large lemon , zested and juiced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 0.5 teaspoon cracked black pepper
  • 2 cups cooked jasmine rice
  • 0.25 cup fresh cilantro, chopped
  • 1 lime , juiced
  • 1 cup grilled corn kernels
  • 1 cup black beans, rinsed and drained
  • 1 large avocado , sliced
  • 0.25 cup red onion, finely diced

Method
 

  1. In a large bowl, whisk together olive oil, lemon zest, lemon juice, chili powder, cumin, garlic powder, salt, and pepper.
  2. Add chicken thighs to the marinade, coat thoroughly, and refrigerate for 30 minutes.
  3. Preheat an outdoor grill or indoor grill pan to medium-high heat (approximately 400°F).
  4. Place chicken on the grill and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F.
  5. Transfer chicken to a cutting board and let rest for 5 minutes before slicing into strips.
  6. In a separate bowl, combine the warm cooked rice with cilantro and lime juice.
  7. Divide the rice into four bowls and top with sliced chicken, corn, black beans, avocado, and red onion.