Cilantro Lime Chicken Black Rice Bowls

cilantro lime chicken black rice bowl with roasted spring vegetables in a bowl on a table with a fork ready to eat

Cilantro Lime Chicken Black Rice Bowls

This Southeast Asian-inspired Cilantro Lime Chicken and Black Rice Bowl is a colorful and wholesome meal. Chicken thighs are marinated in a zesty cilantro lime sauce and served on top of nutty black rice. A medley of seasonal spring vegetables rounds out the bowl creating a healthy and flavorful meal that's both satisfying and nourishing. Topped with crunchy peanuts and optional garnishes, this bowl is a deliciously balanced fusion of fresh ingredients and aromatic herbs. Perfect for weeknight dinners or special occasions.

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Prep Time: 15

Cook Time: 15

Marinating Time: 30

Total Time: 1

Course: Main, Main Course

Cuisine: Southeast Asian

Keyword: chicken, grains, grilled, healthy, herbs, high fiber, lime, rice, spring, vegetables, weeknight

Servings:

Calories: 480kcal

Author: juiceofsevenlemons

Cost: $20

Equipment

reusable silicone stand-up bag for marinating chicken
ceramic flat pasta bowl for serving
2-3 oz condiment cups for accouterments like peanuts, herbs, sauce, etc.

Ingredients

Cilantro Lime Marinade

1 lb chicken thighs boneless skinless, chopped into large pieces
1/4 cup chopped fresh cilantro plus more for garnish
Zest and juice of 1 lime
2 cloves garlic minced
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon honey substitute brown sugar
1 tablespoon grated fresh ginger
2 tablespoons olive oil
salt and pepper to taste

Rice Bowls

2 cups forbidden black rice cooked, or Thai Jasmine
spring vegetables e.g., asparagus, snap peas, baby carrots, bell peppers, or cauliflower -chopped into large pieces and roasted or steamed
1/4 cup chopped peanuts
optional toppings fresh cilantro leaves, Thai basil, lime wedges, sliced green onions, fried leeks

Nuoc Cham-Inspired Sauce

3 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons water
1 tablespoon rice vinegar
1 tablespoon honey or sugar
1 clove garlic minced
1 small red chili thinly sliced (optional)

Instructions

Make Nuoc-Cham Inspired Sauce

In a small bowl, whisk together the fish sauce, lime juice, water, rice vinegar, and honey (or sugar) until well combined.
Stir in the minced garlic and sliced red chili, if using.
Taste the sauce and adjust the seasoning to your preference, adding more lime juice for acidity, honey (or sugar) for sweetness, or fish sauce for saltiness. Refrigerate until ready to use.

Marinate & Grill Cilantro Lime Chicken

In a quart-sized plastic bag, combine the chopped cilantro, lime zest, lime juice, minced garlic, soy sauce, fish sauce, honey, grated ginger, olive oil, salt, and pepper. Submerge the chicken until evenly coated. Let marinate for at least 30 minutes, or refrigerate for up to 4 hours.
Heat a grill or grill pan over medium-high heat. Grill the marinated chicken for around 8 minutes, turning occasionally, until cooked through and lightly charred. Alternatively, you can cook the chicken in a skillet on the stove.

Assemble Black Rice Bowls

While the chicken is cooking, cook the black rice according to the package instructions.
If using roasted vegetables, preheat the oven to 400°F (200°C). Toss the spring vegetables with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 15-20 minutes, or until tender and lightly browned. If using steamed vegetables, steam them until tender-crisp.
To assemble the bowls, divide the cooked black rice among serving bowls. Top with the grilled cilantro lime chicken, roasted or steamed spring vegetables, and chopped peanuts.
Garnish the bowls with sliced green onions, fresh cilantro leaves, Thai basil, and lime wedges, if desired.
If using, drizzle the nuoc cham-inspired sauce over the assembled bowls just before serving, or serve it on the side for dipping.
Serve the bowls immediately, with extra lime wedges on the side for squeezing over the top.

Nutrition

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