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Chicken avocado rice bowl with rice, sliced chicken, avocado, corn, tomatoes, cucumber, and creamy lime sauce

Chicken Avocado Rice Bowl

This chicken avocado rice bowl combines seasoned chicken, fluffy rice, creamy avocado, crisp vegetables, corn, and a bright lime yogurt sauce. It is a fresh, satisfying dinner that can also be prepared ahead by storing the warm and cold components separately.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Main Course, Meal Prep
Cuisine: American, Southwestern
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Seasoned Chicken
  • 1 1/2 pounds boneless skinless chicken breasts Chicken thighs may be substituted.
  • 1 tablespoon cooking oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
  • 1/2 lime juiced
Rice
  • 1 cup uncooked long-grain white rice Brown rice may be substituted; cook according to the package directions.
  • water or low-sodium chicken broth Use the quantity listed on the rice package.
  • 1 pinch fine salt
Avocado and Vegetables
  • 1 1/2 avocados sliced or diced shortly before serving
  • 1 cup cherry tomatoes halved; diced tomatoes may be substituted
  • 1 cup corn kernels fresh, thawed frozen, or canned and well drained
  • 1/2 cup cucumber diced
  • 1/4 cup red onion finely diced
  • 2 tablespoons fresh cilantro chopped, optional
Creamy Lime Sauce
  • 1/2 cup plain Greek yogurt
  • 1–2 tablespoons fresh lime juice adjust to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fine salt or to taste
  • 1–2 tablespoons water as needed to thin the sauce
Optional Toppings
  • shredded cheese optional, for serving
  • lime wedges optional, for serving
  • sliced jalapeño optional, for serving
  • black beans optional, drained and rinsed
  • tortilla strips or crushed tortilla chips optional, add immediately before serving

Equipment

  • Large skillet
  • Rice cooker or saucepan
  • Instant-read food thermometer
  • Mixing Bowl
  • Small whisk
  • Sharp knife
  • Cutting board
  • Shallow meal prep containers
  • Small leak-resistant sauce cups

Method
 

  1. Cook the rice with a pinch of salt according to the package directions. When tender, fluff it with a fork and allow excess steam to escape.
  2. Place the chicken in a bowl or shallow dish. Add the oil, chili powder, cumin, garlic powder, onion powder, salt, black pepper, and lime juice. Turn the chicken until evenly coated.
  3. Heat a large skillet over medium to medium-high heat. Add the seasoned chicken and cook, turning as needed, until browned and the thickest part reaches 165°F (74°C).
  4. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Slice or dice it into serving-size pieces.
  5. To make the creamy lime sauce, whisk together the Greek yogurt, lime juice, garlic powder, and salt. Add water gradually until the sauce is thin enough to drizzle.
  6. Halve the tomatoes, dice the cucumber and red onion, prepare the corn, and chop the cilantro if using. Cut the avocado shortly before serving.
  7. Divide the cooked rice among four bowls. Top each portion with sliced chicken, avocado, tomatoes, corn, cucumber, and red onion.
  8. Drizzle each bowl with the creamy lime sauce. Finish with cilantro, lime wedges, jalapeño, black beans, cheese, or tortilla strips as desired.
  9. For meal prep, divide the rice, chicken, and corn among shallow containers. Store the sauce, avocado, tomatoes, cucumber, onion, cilantro, and crunchy toppings separately.
  10. To serve prepared bowls, add a small splash of water to the rice and chicken and reheat the warm portion to 165°F (74°C). Add the cold vegetables, avocado, sauce, and toppings after reheating.

Notes

Chicken substitution: Boneless skinless chicken thighs may replace chicken breasts. Cook either cut until the thickest part reaches 165°F (74°C).
Rice options: White rice, brown rice, or safely stored leftover rice can be used. Follow the package directions for the selected rice because liquid amounts and cooking times vary.
Keeping avocado fresh: For the best texture and color, leave the avocado whole and cut it shortly before serving. If it must be cut in advance, coat the exposed surface with lime juice and cover it tightly.
Meal prep: Store the rice, chicken, and cooked corn together. Keep avocado, yogurt sauce, tomatoes, cucumber, onion, herbs, and crunchy toppings in separate cold containers.
Storage: Refrigerate cooked chicken and rice promptly in shallow airtight containers at 40°F (4°C) or below. Use refrigerated portions within 3 to 4 days.
Reheating: Reheat the chicken and rice portion to 165°F (74°C). Add the cold sauce, avocado, vegetables, and crunchy toppings afterward.
Budget variation: Use less avocado and add extra lime yogurt sauce, black beans, corn, cabbage, cucumber, or other affordable vegetables.
Nutrition note: The nutrition values are estimates based on the four-serving formulation and exclude unspecified optional toppings. Recalculate whenever the chicken cut, rice variety, yogurt brand, avocado size, ingredient quantities, or serving size changes.