Hot summer evenings call for meals that are fresh, colorful, and full of flavor. Grilled chili-lime chicken, fluffy rice, and a crisp cucumber-mango salad come together in these refreshing bowls that are easy enough for busy weeknights and just as delicious enjoyed for lunch the next day. Boneless chicken thighs create wonderfully juicy results, though lightly pounded boneless chicken breasts work beautifully too. I also love serving these bowls with sliced avocado and plenty of fresh cilantro for even more flavor.
Ingredients
Chicken
2 pounds
boneless chicken thighs
4 tablespoons
lime juice
2 tablespoons
avocado oil
1½ teaspoons
smoked paprika
1½ teaspoons
chili powder
1 teaspoons
ground cumin
¼ teaspoons
chipotle chili powder
¾ teaspoons
sea salt
3 cloves
garlic
crushed
Rice
1½ cups
long grain white rice
3 cups
water
2 pinches
sea salt
Salad
2 large
mangos
diced
1 large
English cucumbers
diced
1 large
red bell peppers
diced
½ small
red onions
diced
2 tablespoons
lime juice
1 tablespoons
extra virgin olive oil
½ cups
cilantro
¼ teaspoons
sea salt
