Quick & Easy Fresh Salsa Chicken Bowls
Whip up these Quick & Easy Fresh Salsa Chicken Bowls with juicy grilled chicken, cilantro lime rice, and a zesty avocado lime sauce in no time! With shortcut ingredients that don’t skimp on flavor, it’s a restaurant-quality meal made simple.
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If you’re craving something fresh and wholesome but don’t want to spend hours in the kitchen, these Grilled Chicken Rice Bowls are the answer!
This is the kind of meal that feels like you’re serving something special but is super easy to prepare. It’s quicker than takeout and way more satisfying because you can control the quality and freshness of each ingredient.
Why You’ll Love This Recipe
- This recipe uses time-saving ingredients like pre-cooked microwavable rice and store-bought salsa. You’ll spend more time enjoying your meal and less time cleaning up!
- Why go out when you can create a dish that feels special and is so simple, right at home?
- The secret to these bowls is using the highest-quality fresh salsa you can find. You’ll find the best options in the refrigerated section or specialty area of your grocery store. A good salsa will elevate the entire dish, adding authentic Mexican-inspired brightness.
- Feel free to play around with the toppings—think creamy avocado slices, spicy jalapeños, or crunchy green onions. It’s a meal that everyone in the family can tailor to their tastes!
What You’ll Need To Make Chicken Salsa Bowls
For the Grilled Chicken
- 4 boneless, skinless chicken breasts (about 4-6 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
For the Bowls
- 2 packages of microwavable cilantro lime rice
- Avocado Lime Dipping Sauce (such as Primal Kitchen’s)
- 1 cup of high-quality, store-bought fresh salsa (look for options in the refrigerated section or specialty area of your grocery store)
Additional Toppings (Optional)
- Sliced avocado or store-bought guacamole
- Sliced jalapeños
- Chopped green onions or red onions
- Extra lime wedges for serving
How To Make Fresh Salsa Chicken Bowls
Prepare the Chicken
In a small bowl, mix the olive oil, garlic powder, cumin, smoked paprika, chili powder, salt, and pepper. Rub the mixture evenly over each chicken breast, letting it marinate for at least 10 minutes (or up to 30 minutes if you have time) for maximum flavor.
Cook the Chicken
On the Grill: Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking, then grill the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F.
On the Stovetop: Heat a grill pan or large skillet over medium-high heat. Add a dash of olive oil and cook the chicken for about 5-6 minutes per side. If the outside is browning too quickly, reduce the heat to medium and continue cooking until done.
Prepare the Rice
While the chicken is cooking, heat the microwavable cilantro lime rice according to package directions.
Assemble the Bowls
Once the chicken is cooked, dice the chicken into bite-size pieces.
In each bowl, add a serving of rice, top with sliced chicken, and drizzle generously with avocado-lime dipping sauce.
Finish with a few spoonfuls of fresh salsa.
Garnish with extra slices of avocado, jalapeños, or chopped onions. Serve with extra lime wedges for a burst of freshness.
These Salsa Chicken Bowls are colorful, flavor-packed, and a breeze to put together. Plus, they taste just like a dish you’d order at your favorite fast-food Mexican restaurant.
With the right shortcuts, you can serve a delicious meal that feels like an indulgence but is easy enough to whip up even on your busiest weeknights.
Our Favorite
Chicken Recipes
Fresh Salsa Chicken Bowls
Ingredients
For the Grilled Chicken
- 4 boneless skinless chicken breasts (about 4-6 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
For the Bowls
- 2 packages of microwavable cilantro lime rice
- Avocado Lime Dipping Sauce (such as Primal Kitchen’s)
- 1 cup of high-quality store-bought fresh salsa (look for options in the refrigerated section or specialty area of your grocery store)
Additional Toppings (Optional)
- Sliced avocado or store-bought guacamole
- Sliced jalapeños
- Chopped green onions or red onions
- Extra lime wedges for serving
Instructions
Prepare the Chicken
- In a small bowl, mix the olive oil, garlic powder, cumin, smoked paprika, chili powder, salt, and pepper. Rub the mixture evenly over each chicken breast, letting it marinate for at least 10 minutes (or up to 30 minutes if you have time) for maximum flavor.
Cook the Chicken
- On the Grill: Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking, then grill the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F.
- On the Stovetop: Heat a grill pan or large skillet over medium-high heat. Add a dash of olive oil and cook the chicken for about 5-6 minutes per side. If the outside is browning too quickly, reduce the heat to medium and continue cooking until done.
Prepare the Rice
- While the chicken is cooking, heat the microwavable cilantro lime rice according to package directions.
Assemble the Bowls
- Once the chicken is cooked, dice the chicken into bite-size pieces.
- In each bowl, add a serving of rice, top with sliced chicken, and drizzle generously with avocado-lime dipping sauce.
- Finish with a few spoonfuls of fresh salsa.
- Garnish with extra slices of avocado, jalapeños, or chopped onions. Serve with extra lime wedges for a burst of freshness.
