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Grilled Chili Lime Chicken Taco Bowls
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Chili Lime Chicken Taco Bowls with Salsa Verde Slaw

Loaded up with tender, flavorful grilled chili lime chicken breast, garlic rice, lime salsa verde slaw and lots of your favorite taco toppings, these Grilled Chili Lime Chicken Taco Bowls are a healthy and delicious lunch or dinner. 
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner, lunch, Main Course, Meal Prep
Cuisine: American, Healthy, Mexican
Keyword: bowls, chicken, cilantro, grilled, lime, rice, slaw, tacos
Servings: 4

Ingredients

Chili Lime Chicken

  • zest from 1 lime
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp chipotle powder
  • 1 tbsp avocado oil
  • 1 1/2 lb chicken breasts (about 2 large breasts)

Pickled Red Onions

  • 1/2 cup thin sliced red onion
  • 1/4 cup apple cider vinegar
  • pinch of salt

Garlic Rice

  • 1 cup basmati rice
  • 2 cups water
  • 4 cloves garlic (minced)
  • 1 tbsp butter

Salsa Verde Slaw

  • 1/4 cup lime juice (about 1 lime)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 2 tbsp salsa verde
  • Salt and pepper to taste
  • 3 cups shredded cabbage

Garnishes

  • Cilantro
  • Sliced radishes
  • salsa verde

Instructions

  • Make the quick pickled red onion in a small bowl by combining sliced onion, vinegar, and salt. Stir to combine and press the onion down if needed to submerge. Refrigerate until ready to use.
  • For the rice, sauté garlic in melted butter over low heat for 1 - 2 minutes, until fragrant. Add rice and cook an additional minute to toast. Add water, increase heat to bring to boil, then cover and reduce heat to simmer. Cook about 15 minutes until rice is soft. Remove from heat, rest 5 minutes and fluff with fork.
  • Preheat grill pan (or heavy cast iron skillet) over medium-high heat.
  • Pound thicker parts of chicken breasts until even thickness (about 1 - 1 1/2 inches) - This is optional but helps it cook more evenly.
  • Combine chicken seasonings in a small bowl. Coat chicken breasts with oil and sprinkle both sides liberally with seasoning to coat - the chicken should be covered in a good layer of seasonings.
  • Grill chicken on medium-high heat, leaving undisturbed for first 6-7 minutes to ensure good grill marks. Flip and continue cooking, flipping as need to prevent burning, a total of about 20 minutes until internal temperature reaches 165 (cooking time may vary depending on the size and thickness of your chicken).
  • While chicken cooks, mix together first 4 slaw ingredients in a large bowl. Add in shredded cabbage. Toss to coat and season with salt and pepper.
  • Rest chicken 5 minutes then slice.
  • Assemble bowls with rice, slaw, sliced chicken, and desired toppings.

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