Recipe

Bright and Citrusy Mexican-Inspired Chicken Bowls

Zesty lime chicken, charred corn, and a creamy cilantro yogurt sauce over rice or greens. Weeknight-fast, meal prep-friendly, and big on fresh flavor.

By Matt Campbell

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4.8 (214)

A real photo of a healthy Mexican-inspired chicken bowl with sliced citrus-lime chicken, charred corn, black beans, avocado, pico de gallo, and cilantro yogurt sauce in a white bowl on a wooden table

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If you want a healthy Mexican-inspired recipe that tastes like it has no business being this easy, this is the one. It is bright, citrusy, and just creamy enough to feel cozy without going heavy. Think: lime and orange kissed chicken, a quick char on corn, and a cilantro yogurt sauce that you will start putting on everything from eggs to roasted potatoes.

This is my kind of weeknight food. Accessible ingredients, clear steps, and lots of room to freestyle. Rice bowl? Salad bowl? Tortilla situation? All valid. The one non-negotiable: taste as you go and keep squeezing lime until your brain goes, “Yep, there it is.”

A real photo of chicken pieces sizzling in a skillet with visible lime zest and orange slices nearby on a cutting board

Why It Works

Big, fresh flavor with simple ingredients: lime juice, orange juice, garlic, and cumin do the heavy lifting.
Healthy but satisfying: lean protein, fiber from beans, and plenty of crunch and brightness from toppings.
Fast payoff: a quick marinade time while you prep the bowl components keeps it weeknight realistic.
Meal prep that does not get sad: store components separately and assemble in minutes for lunches.

Pairs Well With

Quick Cilantro Lime Cauliflower Rice
Easy Weeknight Black Bean Soup
Fresh Mango Salsa
Oven Baked Tortilla Chips

Storage Tips

Best move: store the components separately so everything stays crisp and bright.

Chicken: refrigerate in an airtight container up to 4 days. Reheat gently in a skillet with a splash of water or in the microwave in 30 second bursts.
Rice or grains: refrigerate up to 4 days. If it dries out, add a tablespoon of water before reheating.
Cilantro yogurt sauce: refrigerate up to 5 days. Stir before using. If it thickens, loosen with a squeeze of lime or a teaspoon of water.
Fresh toppings (pico, avocado, cabbage): keep separate. Add avocado right before eating. If you must store it, press plastic wrap directly onto the surface and add extra lime.

Freezing: you can freeze the cooked chicken up to 2 months. Thaw overnight in the fridge for best texture. I do not recommend freezing the sauce or fresh toppings.

Common Questions

Can I use chicken thighs instead of breasts?

Absolutely. Thighs stay extra juicy and are harder to overcook. Add 2 to 4 minutes to cook time depending on thickness.

How do I keep the chicken from drying out?

Two things: do not overcook, and let it rest. Pull chicken at 160 to 162°F and rest 5 minutes, then confirm it reaches 165°F before serving. It will stay tender and juicy.

Is this spicy?

As written, it is mild. Add jalapeño to the pico, a pinch of cayenne to the spice mix, or hot sauce at the end if you want heat.

What can I use instead of Greek yogurt?

Sour cream works. For dairy free, use an unsweetened coconut yogurt or a thick cashew yogurt. Adjust salt and lime to taste.

Can I make this low carb?

Yep. Serve over shredded romaine, cabbage, or cauliflower rice. Keep the beans or swap for extra veggies if you want it even lighter.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or grill pan
Cutting board and sharp knife
Citrus juicer (optional but handy)
Microplane or fine grater for zest (optional)
Mixing bowls
Measuring spoons
Instant read thermometer (recommended for perfect chicken)

This recipe is what I make when I want “takeout energy” but I also want to feel good after dinner. The citrus started as an “I wonder if…” moment when I had one sad lime and a leftover orange rolling around in the fridge. I tossed them into a quick marinade, charred some corn until it smelled like summer, and threw together a yogurt sauce with whatever herbs I could find. The first bite was the pause mid bite kind. Bright, salty, creamy, crunchy. Now it is a repeat offender in my kitchen, especially when the week is busy and my patience is not.

Bright and Citrusy Mexican-Inspired Chicken Bowls

(4.8 (214) Reviews)

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 4

Ingredients

For the citrus chicken

1 1/4 lb boneless skinless chicken breasts (or thighs)
1 lime, zest and juice
1 orange, juice (about 1/4 cup)
2 tbsp olive oil
2 cloves garlic, grated or minced
1 1/2 tsp ground cumin
1 tsp chili powder
1 tsp kosher salt
1/2 tsp black pepper

For the cilantro yogurt sauce

3/4 cup plain Greek yogurt
1/2 cup packed cilantro (tender stems are fine)
1 tbsp lime juice (from 1 lime), plus more to taste
1 tbsp olive oil
1/2 tsp honey (optional, for balance)
1/2 tsp kosher salt
1 to 2 tbsp water to thin, as needed

For the bowls

3 cups cooked brown rice, white rice, or cauliflower rice (warm)
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups corn (fresh, frozen and thawed, or canned and drained)
2 cups shredded cabbage or romaine
1 cup pico de gallo (store-bought is fine)
1 avocado, sliced
1/4 cup crumbled queso fresco or cotija (optional)
Lime wedges, for serving (from 1 to 2 limes)

Lime note: Plan on 2 to 3 limes total (1 for the chicken, 1 for the sauce, and 0 to 1 extra for wedges, depending on how lime-happy you are).

Optional flavor boosters: pickled red onions, sliced jalapeño, hot sauce, toasted pepitas.

Instructions

Marinate the chicken. If your chicken breasts are thick, pound them to an even thickness for faster, more even cooking. In a bowl or zip-top bag, combine lime zest and juice, orange juice, olive oil, garlic, cumin, chili powder, salt, and pepper. Add chicken and toss. Let it sit 10 to 15 minutes while you prep everything else. (If you want to marinate longer, refrigerate and aim for 2 to 4 hours for the best texture. Citrus marinades can get a little weird if left too long.)
Make the cilantro yogurt sauce. In a blender or food processor, blend yogurt, cilantro, lime juice, olive oil, honey (if using), and salt. Add 1 tablespoon water at a time until it is drizzleable. Taste and adjust with more lime or salt. Set aside.
Char the corn. Heat a large skillet over medium-high heat. Add 1 to 2 teaspoons oil, then corn (if using frozen, thaw and pat dry; if canned, drain and pat dry for better char). Cook 4 to 6 minutes, stirring occasionally, until it has browned spots and smells toasty. Remove to a bowl.
Cook the chicken. In the same skillet, keep the heat at medium-high and add a touch more oil if needed. Cook chicken 5 to 7 minutes per side (time depends on thickness) until nicely browned and the internal temp hits 160 to 162°F. Do not cover. Rest 5 minutes, then slice. (For peace of mind, confirm it reaches 165°F after resting.)
Warm the beans. Add black beans to the warm skillet with a splash of water and a pinch of salt. Stir 1 to 2 minutes until warmed through. (You can also microwave them. No shame.)
Build your bowls. Add warm cooked rice (or greens) to each bowl. Top with cabbage, black beans, charred corn, sliced chicken, pico, and avocado. Drizzle with cilantro yogurt sauce.
Finish like you mean it. Squeeze fresh lime over the top and add queso if you want. Taste, then add another pinch of salt or another squeeze of lime if it needs to pop.

Timing note: The 35-minute total assumes your rice is already cooked or warming up while you cook the chicken. If you are cooking rice from scratch, add that time.

A real photo of hands assembling a healthy Mexican-inspired bowl with rice, beans, chicken slices, corn, and sauce being drizzled from a spoon

Nutrition information is estimated.

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