Chilli Lime Chicken Rice Bowls Meal Prep
Seared chilli lime chicken over coriander rice, finished with sliced avocado and a creamy lime yogurt sauce. A bright, fresh bowl that’s genuinely easy to meal prep.
Dice the chicken into even pieces before seasoning, the 5-6 minute sear time only works if every piece is roughly the same size, or the smaller ones overcook while the bigger ones lag behind. Cook the rice in the same pan straight after, without wiping it out, the browned bits left behind add real flavour as it cooks.
Keeps in the fridge for 4 days or the freezer for 3 months. Add the avocado and lime sauce fresh though, avocado browns fast once it’s cut, and the yogurt-based sauce is best added after reheating rather than stored warm against the rice and chicken.
Chilli Lime Chicken Rice Bowls Meal Prep
CHICKEN · DINNER · EASY
One pan, a lot of flavour
Cooking the rice in the same pan right after the chicken, without wiping it clean, means it picks up all the browned bits left behind. More flavour, one less pan to wash.
Dicing the chicken into even pieces keeps the whole batch cooking at the same rate, so nothing's overdone while you wait on a few bigger chunks to catch up.
Sliced avocado and a creamy lime yogurt sauce added fresh at serving keep the whole bowl bright, rather than sitting soft and warm against the rice.
Chilli Lime Chicken Rice Bowls Meal Prep
Ingredients
Chicken & Seasoning
- 14 g Unsalted Butter
- 1 kg Chicken Breast Diced
- 4 Garlic Cloves Grated
- 8 g Onion Powder
- 6 g Smoked Paprika
- 6 g Ground Cumin
- pinch Chilli Flakes or Ground Chilli
- 1 Lime Zest & Juice
- 10 g Coriander (Cilantro) Chopped
- Salt & Pepper
Coriander (Cilantro) Rice
- 300 g Jasmine Rice Washed
- 550 ml Chicken Stock
- Salt to Taste
- 10 g Coriander (Cilantro) Chopped
Creamy Lime Sauce
- 125g Natural Greek Yogurt
- 5 g Coriander (Cilantro) Chopped
- ¼ Lime Juiced
- 1 Garlic Clove Grated
- 10 g Honey
- Salt & Pepper
Garnish
- 2 ½ Avocados Sliced
- Coriander (Cilantro)
- Lime Wedges Optional
Method
- Add the chicken and seasoning ingredients to a bowl and mix well to combine.
- Place a pan over medium-high heat. Add the butter and seasoned chicken and sear for 5–6 minutes, or until golden and the internal temperature reaches 74°C (165°F). Remove from the pan and set aside. Do this in batches if needed.
- Add the washed jasmine rice, chicken stock, and a pinch of salt to the same pan. Place over high heat and bring to a boil. Reduce the heat to low, cover with a lid, and cook for 12 minutes. Turn off the heat and leave covered for 4 minutes. Remove the lid and fluff the rice with a spatula. Set aside.
- Add all of the creamy lime sauce ingredients to a bowl and mix well. Season to taste. If you have a squeeze bottle, transfer the sauce to it.
- Serve the rice on one side of 5 x 750ml meal prep containers and the chicken on the other. Add half a sliced avocado to each container and squeeze over the creamy lime sauce. Garnish with coriander and a lime wedge, if using. Dig in.
Why cook the rice in the same pan as the chicken?⌄
The browned bits left in the pan from searing the chicken add flavour straight into the rice as it cooks. No need to wipe it out in between.
Why does the chicken need to be diced evenly?⌄
The 5-6 minute sear time only works if every piece is roughly the same size. Uneven dicing means smaller pieces overcook while bigger ones are still catching up.
Can I make the creamy lime sauce ahead of time?⌄
Yes, it keeps in the fridge for a few days in a sealed container or squeeze bottle. Just add it fresh at serving rather than storing it mixed into the containers.
How spicy is this dish?⌄
Mild, it's really just a pinch of chilli flakes in the seasoning. Add a bit more if you want extra heat, or leave it out entirely for a completely mild bowl.
