Description
One chaotic evening, my kitchen was a mess, my mug was empty, and my fridge was about to burst. But then I spotted leftover rice, wilted arugula, chicken, and pesto—and improvised. One bright bite later, the messe disappeared and my worries lifted. This Cilantro Lime Chicken Bowl is my edible reset button: joyous, vibrant, and so easy. Grab your favorite bowl, summon your inner chef, and let’s whip up lunch that feels like sunshine in every bite!
Ingredients
-
2 boneless chicken breasts (6–8 oz each), pounded evenly
-
1 cup uncooked jasmine rice, rinsed
-
1 lime (zested + 3 Tbsp juice)
-
½ cup fresh cilantro, chopped
-
3 cups baby arugula
-
4 Tbsp pesto (homemade or jarred)
-
2 Tbsp extra-virgin olive oil
-
1 garlic clove, minced
-
Salt & cracked black pepper, to taste
Instructions
-
Cook chicken: Rub with 1 Tbsp oil, garlic, salt, pepper, and a dash of lime zest. Grill or pan-sear 6–7 min per side until 165 °F. Rest 5 min, then slice.
-
Make lime rice: Cook rice per package. Fluff and stir in lime juice, cilantro, and salt.
-
Prep greens: Toss arugula with 1 Tbsp oil and a squeeze of lime to soften.
-
Assemble bowls: Layer arugula, top with lime rice and chicken. Drizzle pesto over all. Finish with extra cilantro, lime wedges, and cracked pepper.
Notes
-
Marinate chicken with lime zest for extra zing.
-
Rinse rice till water runs clear—fluffy perfection!
-
Use leftover or rotisserie chicken to save time.
-
Swap greens for spinach, or add avocado/pepitas for variety.
Nutrition
- Serving Size: 2 bowls
- Calories: 520 cal per serving
- Fat: 24 g
- Carbohydrates: 45 g
- Protein: 38 g