📖 Instructions

1. First, let's make the magic marinade! In a medium bowl, whisk together the olive oil, lime juice, minced garlic, chopped cilantro, cumin, chili powder, salt, and pepper. Don't be shy with the cilantro!
2. Now, add the chicken breasts to the bowl, making sure they are fully coated in the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it becomes. Pro tip: if you're short on time, even 15 minutes makes a difference!
3. While the chicken is marinating, prepare the rice. Rinse the rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky.
4. In a medium saucepan, combine the rice, water, lime zest, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Fluff with a fork.
5. Now, for the cilantro lime dressing! In a food processor or blender, combine the cilantro, lime juice, Greek yogurt, olive oil, garlic, honey, and salt. Blend until smooth and creamy. Add a tablespoon of water at a time if you want it thinner. Taste and adjust seasonings as needed. Sometimes I like to add a pinch of red pepper flakes for a little kick!
6. Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade (discard the marinade) and cook for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to make sure!
7. Let the chicken rest for a few minutes before slicing it into thin strips. This helps to keep it juicy.
8. Assemble the bowls! Divide the lime rice between bowls. Top with the sliced cilantro lime chicken, diced avocado, and any other desired toppings, such as black beans, corn, or pico de gallo. Drizzle generously with the cilantro lime dressing. Enjoy! Doesn't that look tasty?