Go Back
Homemade Zesty Cilantro Lime Chicken Bowls with Corn Salsa photo

Zesty Cilantro Lime Chicken Bowls with Corn Salsa

This Zesty Cilantro Lime Chicken Bowls with Corn Salsa is bursting with fresh, vibrant flavors and comes together in under 30 minutes for a perfect weeknight meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts tender and lean
  • 2 tablespoons olive oil for marinating and cooking the chicken
  • 1 teaspoon lime zest adds bright citrus oils and aroma
  • 2 tablespoons lime juice fresh lime juice for tang and flavor
  • 1 teaspoon garlic powder gives depth and a subtle punch
  • 1 teaspoon cumin adds earthiness and warmth
  • Salt and pepper to taste
  • 1 cup cooked quinoa a fluffy, protein-packed base
  • 1 cup corn kernels fresh or frozen, sweet and crisp for salsa
  • 1 cup cherry tomatoes halved, juicy bursts of freshness
  • 1/2 cup red onion diced, sharp and crunchy contrast
  • 1/4 cup fresh cilantro chopped, herbal brightness
  • 1 avocado diced, creamy finish to the bowl

Equipment

  • Large Mixing Bowl
  • Frying pan or grill pan
  • Measuring spoons and cups
  • Knife and cutting board
  • Spatula or tongs
  • Medium saucepan
  • Serving bowls

Method
 

Prepare the Chicken Marinade
  1. In a large mixing bowl, combine 2 tablespoons olive oil, 1 teaspoon lime zest, 2 tablespoons lime juice, 1 teaspoon garlic powder, 1 teaspoon cumin, salt, and pepper. Whisk the ingredients together until well blended. Add the chicken breasts and toss them in the marinade to coat thoroughly. Let the chicken marinate for at least 15 minutes – if you have more time, 30 minutes is even better for deeper flavor.
Cook the Quinoa
  1. While the chicken marinates, cook 1 cup of quinoa according to package instructions. Typically, rinse the quinoa first, then add it to a saucepan with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until the water is absorbed and quinoa is fluffy. Fluff with a fork and set aside.
Make the Corn Salsa
  1. In a medium bowl, combine 1 cup corn kernels, 1 cup halved cherry tomatoes, 1/2 cup diced red onion, and 1/4 cup chopped fresh cilantro. Toss gently to mix. Season with a pinch of salt and pepper to taste. For an extra pop of flavor, you can add a squeeze of lime juice or a sprinkle of chili powder if you like a bit of heat.
Cook the Chicken
  1. Heat a frying pan or grill pan over medium-high heat. Add a small drizzle of olive oil if needed. Remove chicken breasts from the marinade, letting any excess drip off, and place them in the hot pan. Cook for about 5-6 minutes per side, or until the chicken is cooked through and has a nice golden crust. The internal temperature should reach 165°F (75°C). Once cooked, transfer to a cutting board and let rest for a few minutes before slicing.
Assemble the Bowls
  1. Start with a base of cooked quinoa in each bowl. Layer sliced chicken on top, then spoon generous amounts of the corn salsa around the bowl. Finish with diced avocado for creaminess and a sprinkle of additional fresh cilantro if desired. Serve immediately and enjoy!

Notes

  • For deeper flavor, marinate the chicken for 30 minutes or longer if time allows.
  • Use fresh lime zest and juice for the brightest citrus flavor in the marinade and salsa.
  • Store components separately when meal prepping to keep avocado fresh and prevent sogginess.