Peanut Lime Chicken Bowl
Served with avocado cucumber salad 🥑🥒
INGREDIENTS
Chicken:
1 lb boneless, skinless chicken thighs, thinly sliced
2 tbsp natural peanut butter
Juice + zest of 1 lime
3 garlic cloves, finely grated
1 tbsp plain Greek yogurt
1-2 tbsp soy sauce
1/2 tbsp raw honey
Pinch of black pepper
Avocado Cucumber Salad:
2 cup diced cucumber
1 avocado, diced
1/4 cup chopped cilantro
Salad Dressing
1 tbsp extra-virgin olive oil
1 tbsp fresh lime juice
1 tsp raw honey
1/2 tsp chili flakes
1/4 tsp sea salt
1/4 tsp black pepper
To serve:
Steamed jasmine rice or rice of your choice
Lime wedges
Optional: chopped peanuts, sesame seeds, or extra cilantro
INSTRUCTIONS
Marinate chicken: Mix peanut butter, lime juice + zest, garlic, soy sauce, honey, Greek yogurt, and pepper. Toss with chicken and marinate 10-15 minutes.
Cook chicken: Air fry at 400°F (200°C) for 12-14 minutes, flipping halfway, until golden and cooked through. Or cook in a lightly oiled skillet over medium-high heat for 5–7 minutes, stirring occasionally.
Make salad: Whisk together the dressing ingredients. Toss with cucumber, avocado, and cilantro.
Assemble: Serve chicken and salad over steamed rice. Finish with fresh lime, cilantro, and optional chopped peanuts or sesame seeds.
⸻
When I first tried making the Peanut Lime Chicken Bowl, I was pleasantly surprised by how well the flavors balanced each other. The creamy natural peanut butter mixed with the bright lime juice and zest creates a tangy, nutty marinade that really enhances the tender chicken thighs. Using Greek yogurt in the marinade adds a subtle creaminess and helps keep the chicken moist during cooking. For cooking, I found air frying to be a convenient method, giving the chicken a nice golden crust in just about 12-14 minutes. However, pan-searing in a skillet works just as well and gives you more control over the cooking if you prefer. The avocado cucumber salad is a refreshing companion to the rich chicken. The dressing, made from extra-virgin olive oil, fresh lime juice, raw honey, chili flakes, sea salt, and black pepper, adds a tangy and slightly spicy kick. Tossing this dressing with diced cucumber, creamy avocado, and chopped cilantro creates a vibrant salad that complements the protein bowl perfectly. To personalize the dish, I like adding optional toppings such as chopped peanuts for crunch, sesame seeds for a subtle nutty flavor, and extra cilantro for freshness. Serving the bowl over steamed jasmine rice rounds out the meal, making it filling yet light. This recipe appeals to those looking for a high-protein, whole foods meal that’s easy to prepare and packed with nutrients. If you enjoy meals that combine savory, sweet, and tangy flavors—this Peanut Lime Chicken Bowl with avocado cucumber salad will quickly become a go-to favorite in your weekly menu.
This looks super refreshing. Imma try it with salmon.