Description
These Peruvian Chicken Rice Bowls are bursting with vibrant flavors and textures. Tender marinated chicken thighs are grilled to perfection and served over fragrant cilantro lime rice, topped with a zesty green sauce and an array of colorful toppings. This wholesome dish is perfect for a satisfying meal any day of the week.
Ingredients
Scale
Marinated Chicken:
- 1 1/2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cilantro Lime Rice:
- 1 cup long-grain white rice
- 2 cups water
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Green Sauce (ajà verde inspired):
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1 garlic clove
- 1 small jalapeño (seeded for less heat)
- 1 tablespoon olive oil
- Pinch of salt
Optional Toppings:
- Sliced avocado
- Corn
- Pickled onions
- Cherry tomatoes
- Black beans
- Crumbled queso fresco
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, lime juice, cumin, paprika, garlic powder, oregano, salt, and black pepper. Add the chicken thighs and toss to coat evenly. Marinate for at least 30 minutes or up to 8 hours in the refrigerator.
- Prepare the Rice: In a saucepan, bring water and salt to a boil. Add rice, cover, and reduce heat to low. Cook for 15–18 minutes or until the water is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork. Stir in cilantro, lime juice, and olive oil.
- Make the Green Sauce: Combine all green sauce ingredients in a blender or food processor. Blend until smooth. Adjust salt and lime to taste.
- Cook the Chicken: Heat a grill or skillet over medium-high heat. Cook the marinated chicken for 5–6 minutes per side, or until fully cooked and nicely charred. Let rest for a few minutes, then slice or chop.
- Assemble the Bowls: Start with a base of cilantro lime rice. Top with grilled chicken, optional toppings, and drizzle with green sauce. Serve immediately.
Notes
- This recipe is great for meal prep—store components separately in airtight containers for up to 4 days.
- Substitute Greek yogurt for sour cream or mayo in the green sauce for a lighter version.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Peruvian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 530
- Sugar: 3g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 130mg
