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Coconut Lime Grilled Chicken Bowls

Juicy Coconut Lime Grilled Chicken Bowls with jasmine rice, fresh vegetables, avocado and a creamy coconut-lime drizzle. An easy colorful dinner perfect for grilling or meal prep.
Print Recipe
Prep Time 15 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Tropical-Inspired
Ingredients Method

Ingredients
  

  • For the Coconut Lime Chicken:
  • 1 1/2 lb boneless skinless chicken breasts
  • 3/4 cup canned full-fat unsweetened coconut milk
  • 3 tablespoons fresh lime juice
  • 1 teaspoon finely grated lime zest
  • 3 garlic cloves minced
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • For the Bowls:
  • 2 cups cooked jasmine rice
  • 1 large cucumber sliced
  • 1 cup shredded or julienned carrots
  • 1 large avocado sliced
  • 1/4 cup chopped fresh cilantro
  • 3 green onions thinly sliced
  • Fresh lime wedges
  • For the Coconut Lime Drizzle:
  • 1/3 cup coconut-lime marinade reserved BEFORE adding raw chicken
  • 1 tablespoon fresh lime juice
  • 1 –2 tablespoons water as needed

Method
 

  1. Whisk together the coconut milk, lime juice, lime zest, garlic, honey, soy sauce, cumin, smoked paprika, and black pepper.
  2. Reserve 1/3 cup of the marinade in a clean container before adding the raw chicken.
  3. Place the chicken in a shallow container or resealable bag and pour the remaining marinade over it.
  4. Refrigerate for at least 30 minutes and up to 4 hours.
  5. Prepare the jasmine rice according to package directions and fluff with a fork.
  6. Slice the cucumber, prepare the carrots and avocado, and chop the cilantro and green onions.
  7. Preheat a grill or grill pan to medium-high heat.
  8. Remove the chicken from the marinade and discard all marinade that contacted the raw chicken.
  9. Grill the chicken for approximately 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C).
  10. Transfer the chicken to a cutting board and rest for 5 minutes before slicing.
  11. Whisk the safely reserved 1/3 cup marinade with 1 tablespoon fresh lime juice. Thin with 1–2 tablespoons water if necessary.
  12. Divide the rice between four bowls.
  13. Top with sliced grilled chicken, cucumber, carrots, and avocado.
  14. Drizzle lightly with the coconut-lime sauce.
  15. Finish with cilantro, green onions, and fresh lime wedges.
  16. Serve immediately.