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Cilantro-Lime Chicken Bowls with Peach Salsa and Rice in a blue bowl
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Cilantro-Lime Chicken Bowls with Peach Salsa (30-Minute Meal)

Cilantro-Lime Chicken Bowls with Peach Salsa is a colorful and vibrant weeknight dinner packed with protein, fruits, and a ton of flavor! It's great for meal prep, lunch, or just a simple meal to make for your family and friends. This delicious meal takes only about 30 minutes to make!
Course Appetizer
Cuisine American
Keyword chicken bowl, chicken rice bowl
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 417kcal
Author Julia

Ingredients

Peach Salsa

  • 3 yellow peaches medium size, pitted and diced
  • 1 sweet red bell pepper diced
  • ¼ cup red onion diced
  • 3 green onions finely chopped
  • ½ bunch cilantro chopped
  • 2 tablespoons freshly squeezed lime juice or more
  • ¼ teaspoon chili powder or more
  • ¼ teaspoon salt or more to taste

Cilantro-Lime Honey Chicken

  • lb chicken breasts skinless, boneless, sliced
  • ½ teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ¼ teaspoon salt to taste
  • freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lime juice (juice from ½ lime)
  • 2 tablespoons honey
  • 1 tablespoon butter

Rice

  • 2 cups cooked rice I used Jasmine rice

Garnish

  • fresh cilantro chopped
  • 1 lime sliced

Instructions

How to make peach salsa

  • Note about peaches. Wash them thoroughly to get rid of any debris. There is no need to peel the peaches. Chop them carefully to keep the skin on.
  • In a large mixing bowl combine all fruit salsa ingredients. Toss to combine. Taste and season with salt and pepper, if needed. Add more lime juice and chili powder, if you like.

How to make cilantro-lime chicken

  • Generously season the sliced chicken breasts with salt, pepper, smoked paprika, and chili powder.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add sliced skinless boneless chicken breasts. Cook, undisturbed, for about 4 minutes, to let chicken sear.
  • Flip the chicken strips over and cook for 2 more minutes. Lower the heat to low, add freshly squeezed lime juice and honey. Cook for another 2 minutes or more, frequently stirring, until the chicken is cooked through.
  • Remove from heat. Add 2 tablespoons of butter to the skillet and stir, off heat, to coat the chicken. Stir in the chopped fresh parsley.

Assembly

  • Add cooked jasmine rice to the bowls. Spoon the peach salsa and the cilantro-lime honey chicken over the rice. Top with chopped fresh cilantro and fresh lime slices.

Notes

What to serve with chicken bowls:
  • Rice. Serve cilantro-lime honey chicken with salsa over plain jasmine rice or wild rice. Or, make flavored rice, such as cilantro-lime rice, cilantro-lime rice with black beans, or sun-dried tomato basil rice.
  • Pasta. I recommend long pasta, such as spaghetti, fettuccine, pappardelle, or bucatini.
  • Cauliflower rice, roasted cauliflower, or mashed cauliflower are all great pairings with this chicken.

Nutrition

Calories: 417kcal | Carbohydrates: 49g | Protein: 27g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 491mg | Potassium: 727mg | Fiber: 4g | Sugar: 21g | Vitamin A: 1901IU | Vitamin C: 56mg | Calcium: 37mg | Iron: 2mg