Of all the recipes that have graced my kitchen table, few have become as beloved and frequently requested as this Chili Lime Chicken and Veggie Bowl. The first time I made it, I was simply trying to use up some chicken and a colorful assortment of bell peppers. I didn’t expect it to become a weeknight legend in our house. The magic truly happens with the marinade—a zesty, punchy blend of chili powder and fresh lime juice that seeps into the chicken, making it incredibly tender and bursting with flavor. When that perfectly cooked chicken is combined with sweet, lightly charred vegetables and served over a bed of fluffy quinoa, it’s a symphony of textures and tastes. My kids, who can sometimes be picky about “mixed” meals, devour their bowls, often asking for extra avocado and a sprinkle of crunchy tortilla strips on top. It’s the kind of meal that feels incredibly wholesome and nourishing yet tastes like a treat from a trendy health-food cafe. It’s become our go-to for busy evenings, a reliable choice for meal prepping on a Sunday, and a vibrant, satisfying dish that never fails to brighten our dinner table. This isn’t just a recipe; it’s a solution to the “what’s for dinner?” dilemma, a crowd-pleaser that makes healthy eating feel effortless and exciting.
Ingredients
This recipe is designed for maximum flavor with accessible ingredients. We’ll break it down into the core components: the chicken and its marinade, the colorful vegetable mix, and the base for the bowl.
For the Chili Lime Chicken Marinade:
- 1.5 lbs (about 680g) boneless, skinless chicken breasts: The lean protein foundation of our bowl. You can also use chicken thighs for a richer flavor.
- 1/4 cup olive oil: Acts as a binder for the marinade and helps the chicken cook beautifully without sticking.
- 1/4 cup fresh lime juice (from 2-3 limes): This is the star of the show. Freshly squeezed juice provides a bright, acidic kick that cheap bottled versions can’t replicate.
- 2 tablespoons chili powder: Provides a warm, smoky, and mild heat. Feel free to use a spicier blend if you prefer.
- 1 tablespoon honey or maple syrup: Adds a touch of sweetness to balance the acidity of the lime and the warmth of the chili.
- 2 cloves garlic, minced: Aromatic and pungent, garlic adds a layer of savory depth to the marinade.
- 1 teaspoon smoked paprika: Enhances the smoky flavor profile and gives the chicken a beautiful reddish hue.
- 1 teaspoon ground cumin: An earthy, warm spice that pairs perfectly with chili and lime.
- 1/2 teaspoon onion powder: For a subtle, savory base note.
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: Essential for seasoning and bringing all the flavors together.
For the Roasted Veggies:
- 2 bell peppers, any color, sliced: We love using a mix of red and yellow for sweetness and visual appeal.
- 1 large red onion, sliced: When roasted, red onion becomes sweet and tender, offering a lovely contrast.
- 1 pint cherry tomatoes: These burst with sweet juice when roasted, creating little pockets of flavor throughout the bowl.
- 1 tablespoon olive oil: To coat the vegetables, helping them to char and caramelize without drying out.
- Salt and pepper to taste: A simple seasoning to enhance the natural flavor of the vegetables.
For Assembling the Bowls:
- 4 cups cooked quinoa or brown rice: The hearty and healthy base of your bowl. Cilantro-lime rice is also a fantastic option.
- 1 large avocado, sliced or diced: Adds a creamy, rich texture and healthy fats that make the bowl more satisfying.
- 1/2 cup chopped fresh cilantro: For a fresh, herbaceous finish.
- Lime wedges for serving: An extra squeeze of fresh lime juice at the end brightens everything up.
Instructions
Follow these detailed steps to create a perfect Chili Lime Chicken and Veggie Bowl every time. The key is in the layering of tasks to ensure everything is ready around the same time.
Step 1: Prepare the Marinade and Marinate the Chicken
- In a medium-sized bowl, whisk together the marinade ingredients: olive oil, fresh lime juice, chili powder, honey (or maple syrup), minced garlic, smoked paprika, ground cumin, onion powder, salt, and pepper. Whisk until the honey is fully dissolved and the mixture is well combined.
- Place the chicken breasts in a large Ziploc bag or a shallow glass dish. Pour about three-quarters of the marinade over the chicken, reserving the remaining quarter in the bowl for later.
- Turn the chicken breasts over in the bag or dish to ensure they are fully coated. Seal the bag (removing as much air as possible) or cover the dish with plastic wrap.
- Place the chicken in the refrigerator to marinate for at least 30 minutes. For best results and deeper flavor, marinate for 2-4 hours. Do not marinate for more than 8 hours, as the lime juice’s acidity can start to break down the chicken’s texture.
Step 2: Prepare and Roast the Vegetables
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the sliced bell peppers and red onion. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Toss well to ensure all the vegetables are lightly coated.
- Spread the peppers and onions in a single, even layer on the prepared baking sheet. It’s important not to overcrowd the pan, as this will cause the vegetables to steam instead of roast. Use two baking sheets if necessary.
- Roast for 10 minutes. After 10 minutes, remove the baking sheet from the oven, add the cherry tomatoes to the pan, and gently toss with the other vegetables.
- Return the baking sheet to the oven and roast for another 10-15 minutes, or until the peppers and onions are tender-crisp and have some charred spots, and the cherry tomatoes have started to blister and burst.
Step 3: Cook the Chicken
- While the vegetables are roasting, it’s time to cook the chicken. You can use a skillet, indoor grill pan, or an outdoor grill.
- For Skillet Cooking: Heat a large cast-iron or non-stick skillet over medium-high heat. Add a teaspoon of oil if your pan isn’t well-seasoned.
- Remove the chicken breasts from the marinade, letting any excess drip off. Discard the used marinade.
- Carefully place the chicken breasts in the hot skillet. Cook for 6-8 minutes per side, without moving them too much, to allow a nice crust to form. The chicken is done when it’s cooked through and the internal temperature reaches 165°F (74°C) on a meat thermometer.
- Transfer the cooked chicken to a cutting board and let it rest for 5-10 minutes. This crucial step allows the juices to redistribute, ensuring the chicken is moist and tender.
Step 4: Assemble Your Chili Lime Chicken and Veggie Bowls
- While the chicken is resting, prepare your bowls. Divide the cooked quinoa or brown rice evenly among four bowls.
- Slice the rested chicken against the grain into thin strips.
- Arrange the roasted vegetables and the sliced chicken over the bed of quinoa in each bowl.
- Add the desired toppings. Top each bowl with sliced avocado, a generous sprinkle of fresh cilantro, and a lime wedge on the side for squeezing.
- Remember that reserved marinade from Step 1? Whisk it once more and drizzle a little over each bowl as a simple, flavorful dressing.
- Serve immediately and enjoy the vibrant, delicious, and healthy meal you’ve created!
Nutrition Facts
This bowl is designed to be a balanced, nutrient-dense meal that fuels your body without feeling heavy.
- Servings: 4 large bowls
- Calories per serving: Approximately 580 kcal
Key Nutritional Highlights:
- High in Protein (Approx. 42g): The substantial portion of chicken breast makes this bowl incredibly rich in high-quality protein. This is essential for building and repairing muscle, supporting metabolic function, and keeping you feeling full and satisfied for hours.
- Excellent Source of Fiber (Approx. 12g): With a base of quinoa and a generous helping of vegetables like bell peppers and onions, this meal is packed with dietary fiber. Fiber is crucial for digestive health, helps regulate blood sugar levels, and contributes to feelings of fullness.
- Rich in Healthy Fats (Approx. 22g): The majority of the fat in this dish comes from heart-healthy monounsaturated sources like olive oil and avocado. These fats are vital for brain health, reducing inflammation, and absorbing fat-soluble vitamins.
- Packed with Vitamin C: Thanks to the fresh lime juice and colorful bell peppers, this bowl provides a significant portion of your daily Vitamin C needs. This powerful antioxidant is critical for a strong immune system, skin health, and iron absorption.
- Balanced Macronutrients: This meal offers a well-rounded mix of protein, complex carbohydrates, and healthy fats, providing sustained energy rather than a quick spike and crash. It’s the ideal composition for an active lifestyle or a satisfying and complete dinner.
Preparation Time
This recipe is perfectly suited for a weeknight dinner, with most of the time being hands-off.
- Preparation Time: 20 minutes (for chopping vegetables and mixing the marinade).
- Marinating Time: 30 minutes (minimum) to 4 hours (ideal).
- Cooking Time: 25-30 minutes (for roasting veggies and cooking chicken simultaneously).
- Total Time (excluding marinating): Approximately 45-50 minutes.
The marinating can be done in the morning or the night before to make dinner prep even faster.
How to Serve
The beauty of a bowl meal is its versatility. You can stick to the classic assembly or get creative with bases, toppings, and sauces to make it your own.
Classic Bowl Assembly:
- Base First: Start by layering your chosen grain (quinoa, rice) at the bottom of the bowl.
- Section it Off: Arrange the sliced chili lime chicken, roasted vegetables, and creamy avocado in distinct sections on top of the base. This makes for a beautiful presentation.
- Garnish Generously: Sprinkle with fresh cilantro, and add a dollop of Greek yogurt or a drizzle of your favorite sauce.
- Finish with a Squeeze: Always include a fresh lime wedge on the side for that final, bright burst of flavor just before eating.
Alternative Serving Ideas:
- Build-Your-Own-Bowl Bar:
- Set out each component in a separate dish: the grain, the chicken, the roasted veggies, and a variety of toppings.
- This is a fun and interactive way to serve family or guests, allowing everyone to customize their meal to their liking.
- Topping ideas: Crushed tortilla chips for crunch, crumbled cotija or feta cheese for a salty kick, pickled red onions for tang, black beans or corn for extra substance, and jalapeño slices for heat.
- Turn it into a Salad:
- Skip the grains and serve the chicken and roasted vegetables over a bed of crisp romaine lettuce or mixed greens.
- Use the reserved marinade or a creamy cilantro-lime vinaigrette as the dressing for a lighter, low-carb option.
- Make it a Burrito or Taco:
- Warm up large flour or corn tortillas.
- Fill them with the sliced chicken, roasted veggies, and a spoonful of rice or quinoa.
- Add your favorite burrito fillings like cheese, sour cream, and salsa for a hearty, handheld meal.
Additional Tips
Take your Chili Lime Chicken and Veggie Bowl from great to absolutely spectacular with these pro tips.
- Meal Prep for Success: This recipe is a meal-prepper’s dream. On a Sunday, cook the chicken and roast the vegetables as directed. Cook a large batch of your grain. Store each component in separate airtight containers in the fridge. When you’re ready to eat, you can assemble a bowl in minutes. Store toppings like avocado and cilantro separately and add them just before serving to maintain freshness.
- Don’t Crowd the Pans: This is the golden rule for both the chicken and the vegetables. If you overcrowd the skillet, the chicken will steam instead of searing, and you’ll miss out on that delicious crust. Similarly, overcrowded vegetables will steam and become soggy instead of roasting and caramelizing. Use two baking sheets for the veggies or cook in batches if needed.
- Chicken Variations Work Wonders: Don’t feel limited to chicken breasts. Boneless, skinless chicken thighs are a fantastic alternative; they are more forgiving, stay incredibly juicy, and have a richer flavor. This marinade also works wonderfully on shrimp (grill or pan-sear for 1-2 minutes per side) or even firm tofu (press it first to remove excess water).
- Master the Marinade Time: While marinating is key for flavor, over-marinating in a citrus-based sauce can have a negative effect. The acid in the lime juice will begin to “cook” the chicken (like in ceviche), changing its texture to be a bit mushy. A 30-minute marinade is good, 2-4 hours is great, but try not to exceed 8 hours for the best texture.
- Embrace Vegetable Versatility: The recipe calls for peppers and onions, but feel free to substitute or add other vegetables that roast well. Broccoli florets, cauliflower, zucchini, sweet potato cubes, and asparagus are all excellent choices. Simply adjust the roasting time as needed (harder vegetables like sweet potatoes will need more time).
- Unlock More Flavor with a Grill: If you have an outdoor grill, this recipe is a perfect opportunity to use it. The direct flame will impart a smoky char on both the chicken and the vegetables (use a grill basket for the veggies) that an oven can’t quite replicate.
- Control Your Spice Level: The standard chili powder provides warmth but not intense heat. To kick it up a notch, add 1/4 to 1/2 teaspoon of cayenne pepper to the marinade, or marinate the chicken with a few slices of fresh jalapeño. For a milder version, ensure you’re using a standard, mild chili powder and consider using less.
- Don’t Skip the Rest: Letting the chicken rest for 5-10 minutes after cooking is non-negotiable. As the chicken cooks, the juices are forced to the center. Resting allows those juices to redistribute throughout the meat. If you slice into it immediately, all that flavorful juice will run out onto your cutting board, leaving you with dry chicken.
FAQ Section
Here are answers to some common questions about making this delicious and healthy bowl.
1. Can I use frozen chicken for this recipe?
Yes, you absolutely can use frozen chicken. However, it is crucial that you thaw it completely before marinating. Marinating frozen chicken is ineffective as the marinade cannot penetrate the frozen meat. The safest way to thaw it is in the refrigerator overnight. Thawing it in cold water or in the microwave also works, but be sure to cook it immediately after.
2. My chicken came out dry. What did I do wrong?
The most common culprit for dry chicken is overcooking. Chicken breasts are very lean and can dry out quickly. The best way to prevent this is to use a meat thermometer. Cook the chicken until the thickest part registers 165°F (74°C). Also, remember the tip about resting the chicken—this is vital for juicy results. Using chicken thighs is another great way to ensure moist, tender meat.
3. How should I store and reheat leftovers?
For the best results, store the components—chicken, vegetables, and grains—in separate airtight containers in the refrigerator for up to 4 days. To reheat, you can microwave the chicken, veggies, and grain together until warmed through. Alternatively, for a better texture, briefly heat the chicken and vegetables in a skillet over medium heat. Always add fresh toppings like avocado and cilantro after reheating.
4. Is this Chili Lime Chicken and Veggie Bowl recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you choose a gluten-free grain as your base. Quinoa, brown rice, and white rice are all excellent gluten-free options. Just be sure to double-check that your chili powder blend does not contain any hidden gluten additives, though most pure spice blends do not.
5. What can I use if I don’t like cilantro?
The “cilantro tastes like soap” debate is real! If you’re not a fan, you can easily substitute it. Fresh parsley will provide a similar fresh, herbaceous note. Another great option is to use thinly sliced green onions (scallions), which will add a mild, fresh onion flavor that complements the dish well.
6. Can I make this dish vegetarian or vegan?
Absolutely! This bowl is very easy to adapt. For a vegetarian version, substitute the chicken with a can of drained and rinsed black beans or chickpeas. Simply toss them with the marinade and warm them through. For a vegan option, use firm or extra-firm tofu. Press the tofu for 30 minutes to remove excess water, cube it, and marinate it just as you would the chicken. Ensure you use maple syrup instead of honey in the marinade.
7. I don’t have a grill or a good skillet. Can I just bake the chicken?
Yes, you can bake the chicken in the oven along with the vegetables. Place the marinated chicken breasts on a separate parchment-lined baking sheet. Bake at 400°F (200°C) for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). You may not get the same level of char, but it will still be delicious and tender. You can switch the oven to the broil setting for the last 2-3 minutes to get some browning on top, but watch it carefully to prevent burning.
8. What’s a good dressing or sauce to add if I want something creamier?
If you want to elevate the bowl with a creamy sauce, a cilantro-lime crema is a perfect choice. Simply blend together 1/2 cup of Greek yogurt or sour cream, a large handful of cilantro, the juice of one lime, a pinch of salt, and a splash of water to thin it out. This adds a cool, tangy, and creamy element that beautifully balances the smoky and zesty flavors of the bowl.

Chili Lime Chicken and Veggie Bowl
Ingredients
This recipe is designed for maximum flavor with accessible ingredients. We’ll break it down into the core components: the chicken and its marinade, the colorful vegetable mix, and the base for the bowl.
For the Chili Lime Chicken Marinade:
- 1.5 lbs (about 680g) boneless, skinless chicken breasts: The lean protein foundation of our bowl. You can also use chicken thighs for a richer flavor.
- 1/4 cup olive oil: Acts as a binder for the marinade and helps the chicken cook beautifully without sticking.
- 1/4 cup fresh lime juice (from 2–3 limes): This is the star of the show. Freshly squeezed juice provides a bright, acidic kick that cheap bottled versions can’t replicate.
- 2 tablespoons chili powder: Provides a warm, smoky, and mild heat. Feel free to use a spicier blend if you prefer.
- 1 tablespoon honey or maple syrup: Adds a touch of sweetness to balance the acidity of the lime and the warmth of the chili.
- 2 cloves garlic, minced: Aromatic and pungent, garlic adds a layer of savory depth to the marinade.
- 1 teaspoon smoked paprika: Enhances the smoky flavor profile and gives the chicken a beautiful reddish hue.
- 1 teaspoon ground cumin: An earthy, warm spice that pairs perfectly with chili and lime.
- 1/2 teaspoon onion powder: For a subtle, savory base note.
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: Essential for seasoning and bringing all the flavors together.
For the Roasted Veggies:
- 2 bell peppers, any color, sliced: We love using a mix of red and yellow for sweetness and visual appeal.
- 1 large red onion, sliced: When roasted, red onion becomes sweet and tender, offering a lovely contrast.
- 1 pint cherry tomatoes: These burst with sweet juice when roasted, creating little pockets of flavor throughout the bowl.
- 1 tablespoon olive oil: To coat the vegetables, helping them to char and caramelize without drying out.
- Salt and pepper to taste: A simple seasoning to enhance the natural flavor of the vegetables.
For Assembling the Bowls:
- 4 cups cooked quinoa or brown rice: The hearty and healthy base of your bowl. Cilantro-lime rice is also a fantastic option.
- 1 large avocado, sliced or diced: Adds a creamy, rich texture and healthy fats that make the bowl more satisfying.
- 1/2 cup chopped fresh cilantro: For a fresh, herbaceous finish.
- Lime wedges for serving: An extra squeeze of fresh lime juice at the end brightens everything up.
Instructions
Follow these detailed steps to create a perfect Chili Lime Chicken and Veggie Bowl every time. The key is in the layering of tasks to ensure everything is ready around the same time.
Step 1: Prepare the Marinade and Marinate the Chicken
- In a medium-sized bowl, whisk together the marinade ingredients: olive oil, fresh lime juice, chili powder, honey (or maple syrup), minced garlic, smoked paprika, ground cumin, onion powder, salt, and pepper. Whisk until the honey is fully dissolved and the mixture is well combined.
- Place the chicken breasts in a large Ziploc bag or a shallow glass dish. Pour about three-quarters of the marinade over the chicken, reserving the remaining quarter in the bowl for later.
- Turn the chicken breasts over in the bag or dish to ensure they are fully coated. Seal the bag (removing as much air as possible) or cover the dish with plastic wrap.
- Place the chicken in the refrigerator to marinate for at least 30 minutes. For best results and deeper flavor, marinate for 2-4 hours. Do not marinate for more than 8 hours, as the lime juice’s acidity can start to break down the chicken’s texture.
Step 2: Prepare and Roast the Vegetables
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the sliced bell peppers and red onion. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Toss well to ensure all the vegetables are lightly coated.
- Spread the peppers and onions in a single, even layer on the prepared baking sheet. It’s important not to overcrowd the pan, as this will cause the vegetables to steam instead of roast. Use two baking sheets if necessary.
- Roast for 10 minutes. After 10 minutes, remove the baking sheet from the oven, add the cherry tomatoes to the pan, and gently toss with the other vegetables.
- Return the baking sheet to the oven and roast for another 10-15 minutes, or until the peppers and onions are tender-crisp and have some charred spots, and the cherry tomatoes have started to blister and burst.
Step 3: Cook the Chicken
- While the vegetables are roasting, it’s time to cook the chicken. You can use a skillet, indoor grill pan, or an outdoor grill.
- For Skillet Cooking: Heat a large cast-iron or non-stick skillet over medium-high heat. Add a teaspoon of oil if your pan isn’t well-seasoned.
- Remove the chicken breasts from the marinade, letting any excess drip off. Discard the used marinade.
- Carefully place the chicken breasts in the hot skillet. Cook for 6-8 minutes per side, without moving them too much, to allow a nice crust to form. The chicken is done when it’s cooked through and the internal temperature reaches 165°F (74°C) on a meat thermometer.
- Transfer the cooked chicken to a cutting board and let it rest for 5-10 minutes. This crucial step allows the juices to redistribute, ensuring the chicken is moist and tender.
Step 4: Assemble Your Chili Lime Chicken and Veggie Bowls
- While the chicken is resting, prepare your bowls. Divide the cooked quinoa or brown rice evenly among four bowls.
- Slice the rested chicken against the grain into thin strips.
- Arrange the roasted vegetables and the sliced chicken over the bed of quinoa in each bowl.
- Add the desired toppings. Top each bowl with sliced avocado, a generous sprinkle of fresh cilantro, and a lime wedge on the side for squeezing.
- Remember that reserved marinade from Step 1? Whisk it once more and drizzle a little over each bowl as a simple, flavorful dressing.
- Serve immediately and enjoy the vibrant, delicious, and healthy meal you’ve created!
Nutrition
- Serving Size: one normal portion
- Calories: 580
- Fat: 22g
- Fiber: 12g
- Protein: 42g