Cilantro Lime Chicken Taco Bowls


Something about summer just begs for tacos at least once a week. Although frankly, I would give up pizza and burgers before I gave up tacos, so you could probably convince me that every season is taco season. I’m a sucker for cilantro and avocado in everything, and tacos are a perfect vehicle for both! However, unless I’m eating fish tacos, I often ditch the taco shell, not for any particular reason other than I just like what’s inside the shell more. So, taco bowls are a happy medium for my salad-loving soul!

This balanced meal combines protein from the chicken, healthy fats from the avocado, and good carbs from the white corn all in one bowl! This recipe would be great for meal prep at the beginning of the week too. Just squeeze a little lime over the avocado or wait to slice it until the day of and you’ve got lunch for the week! With a white corn salsa that rivals Chipotle’s and juicy grilled chicken, I could eat this every day!


  • 1 lb chicken breasts
  • cilantro lime marinade (see recipe below)
  • white corn salsa (see recipe below)
  • 2 avocados
  • 1 cup cherry tomatoes
  • 10 oz romaine lettuce
  • cotija cheese to sprinkle on top
  • cilantro to top

Cilantro Lime Marinade:

  • 1/2 cup cilantro
  • juice of 2 limes (and zest from 1)
  • 2 tbsp olive oil
  • 2 cloves minced garlic
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp pepper
  • 1 tsp salt

White Corn Salsa:

  • 2 ears white corn
  • 1 red onion
  • 1 cup cilantro minced
  • 1 jalapeno (seeds removed)
  • juice of 1 lime
  • 2 tbsp olive oil
  • 1 tsp salt


  1. Start by preparing the marinade for the chicken. In a small blender or food processor, combine the cilantro, lime juice, olive oil, garlic, cumin, coriander, salt, and pepper. Pulse ingredients until well incorporated and pour over the chicken breasts. Set the chicken in the fridge, allowing it to marinate for at least an hour before cooking.
  2. Next, use a knife to cut the corn off of the cob and place into a small bowl.
  3. Finely chop the red onion and cilantro and add these to the bowl with the corn.
  4. Halve the jalapeno and remove the seeds before finely chopping and adding to the bowl.
  5. Add the lime juice, olive oil, and salt to the ingredients and mix salsa together. Set the salsa aside while you cook the chicken.
  6. Heat a grill or grill pan to medium-high heat and grill the chicken for 5-6 minutes on each side.
  7. While the chicken is cooking, halve the cherry tomatoes and thinly slice the avocados before setting both aside.
  8. If using hearts of romaine, wash and chop the lettuce.
  9. Once the chicken is cooked through, remove from heat and let the chicken sit for 1-2 minutes before slicing.
  10. Portion out a bed of romaine for each bowl and top with the chicken, tomatoes, salsa, and avocado. Optionally, top with crumbled cotija cheese and cilantro.

And that’s all there is to it! Simple and scrumptious – need I say more? I’ll be eating taco bowls for dinner every night this week and hope you do too! Thanks for tuning in y’all!



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