Description
A healthy and vibrant spring roll bowl with grilled chicken and creamy cilantro lime dressing just might be the perfect meal for warmer days.
Ingredients
Units
Scale
Chicken
- 1/4 cup cilantro, finely chopped
- 4 cloves garlic, minced
- 1 Tbsp. lime zest, from about 2–3 limes
- 2 Tbsp. fresh lime juice, from about 1–2 limes
- 1/4 cup low-sodium soy sauce
- 2 Tbsp. avocado oil or olive oil
- 1 Tbsp. honey
- 1/4 cup orange juice
- 1/2 tsp. kosher salt
- 2 lbs. boneless, skinless, chicken thighs, trimmed of excess fat
Cilantro Lime Dressing
- 1/2 cup plain Greek yogurt
- 1/3 cup avocado oil or olive oil
- 1/4 cup fresh lime juice, from about 2 limes
- 2 Tbsp. chopped cilantro
- 1 Tbsp. honey
- 3 cloves garlic, minced
- Kosher salt and fresh black pepper, to taste
To Serve
- Cooked rice
- Iceberg lettuce, thinly sliced
- Cucumbers, julienned
- Carrots, julienned
- Cilantro
- Green Onions
- Optional: avocado, sriracha
Instructions
Chicken
- In a large bowl, whisk together the cilantro, garlic, lime zest, lime juice, soy sauce, oil, honey, orange juice, and salt. Add chicken thighs and toss around to coat.
- Let marinate at room temperature for 20-30 minutes (or up to 8 hours in the refrigerator).
- Preheat a gas grill to medium-high heat (about 425 degrees). Remove chicken from marinade with a pair of tongs and place on a hot grill. Grill until the center reaches 165 degrees, about 5 – 6 minutes per side. Transfer to a plate and loosely tent with a piece of foil. Let chicken rest for 5-10 minutes. Resting the meat helps all of the juices to distribute evenly.
- Slice the chicken and serve warm over cooked rice with veggies of choice and a drizzle of cilantro lime dressing.
Cilantro Lime Dressing
- Add all of the ingredients to a bowl of a food-processor and pulse until smooth. Scrape down the sides as needed. Dressing will keep in the refrigerator for 2-3 days.
Notes
- Chicken: You can use boneless skinless chicken breasts. Slice chicken breasts in half lengthwise to about 1/2-inch thickness. If needed, pound each cutlet between plastic wrap until even thickness. Grill about 2-3 minutes per side or just to 165 in center.
- Marinade: This marinade is acidic. I don’t recommend marinating chicken thighs longer than 8 hours and chicken breast 4 hours as it can change the texture of the chicken.
- Dressing: If you want to keep it more traditional, try serving the bowls with peanut sauce. Thin out the sauce with little water before drizzling. Or give this bowl a tropical spin by serving it with Mango Dressing.
Nutrition
- Serving Size:
- Calories: 535
- Sugar: 10.1 g
- Sodium: 644.6 mg
- Fat: 24.6 g
- Carbohydrates: 42.2 g
- Protein: 35.8 g
- Cholesterol: 145.1 mg