Cilantro Lime Chicken and Potato Bowls
Servings: 4
Calories: 396kcal
This Cilantro Lime Chicken Bowl recipe is made with tender chicken, crispy potatoes, fresh green beans and the most delicious, citrusy cilantro marinade. These bowls are made with fresh ingredients, are ready in just 40 minutes and perfect for an easy dinner!
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Ingredients
- 1 lb. boneless chicken breast about 2 large or 3 medium breasts
- 16 oz. yukon gold potatoes
- 16 oz. french green beans
- 2 Tbsp olive oil (30g)
- 1 tsp salt
Marinade:
- 1/4 cup Greek yogurt (60g)
- 1/4 cup light mayo (60g)
- 3 Tbsp lime juice freshly squeezed
- 2 cloves garlic minced
- 1 cup cilantro loosely packed, tender stems ok
- 1 Tbsp low sodium soy sauce (15g) or coconut aminos for GF
- 1 Tbsp honey (21g)
Instructions
- Add all marinade ingredients to a blender or food processor and blend until combined.
- Pat chicken dry. Use a sharp knife to slice chicken breasts in half lengthwise (to make thinner breasts– no need to slice in half if it's already 1/2-inch or thinner) or pound to 1/2-inch thickness. Season with salt and pepper to taste. Place in an 8x8 dish (or large bowl). Reserve 1/2 cup of the marinade, toss remaining marinade with the chicken. Cover and marinate in the fridge for 20-30 minutes.
- Preheat the oven to 400 degrees F. Grease a large baking sheet. Halve the green beans and dice the potatoes into 1/2-inch pieces (not much bigger or they’ll need more time cooking), add to the baking sheet, drizzle with olive oil, sprinkle with salt, toss then spread out into an even layer. Bake for 25-28 minutes, tossing halfway through.
- Lightly grease a grill pan or skillet (preferably cast iron or stainless steel). Set to medium-high heat. Add chicken and grill for about 3-5 minutes each side or until cooked through (165F internal temperature).
- Divide vegetables and chicken amongst four bowls, drizzle the remaining marinade over top when ready to serve and enjoy!
Notes
- Chicken: you can also use boneless chicken thighs or chicken tenderloins
- Gold potatoes: can sub for red potatoes or sweet potatoes. I like to use my vegetable chopper to dice so it’s quicker and the potatoes are even (though this is harder with petite potatoes). Keep the skins on if you want to get them a little crispy!
- Greek yogurt: can also use coconut cream (or coconut milk) or sub for all mayo
- Mayo: can sub for all Greek yogurt (if doing this I would recommend adding 1-2 tablespoons of olive oil to add some fat)
- Honey: can sub for brown sugar
- Garlic: I used frozen cubes for convenience.
Nutrition
Serving: 1bowl: chicken (100g), vegetables (155g), marinade (30g) | Calories: 396kcal | Carbohydrates: 36g | Protein: 31.8g | Fat: 13.9g | Saturated Fat: 2.5g | Cholesterol: 86.7mg | Sodium: 770.2mg | Fiber: 5g | Sugar: 9.8g