Chili-Lime Grilled Chicken Bowl

A delicious grilled chicken bowl that can be served over rice or a bed of spinach.

While spring is teasing us with cooler temps right now, the weather is sure to perk up just in time for grilling season soon enough!  Grilled Chicken Bowls are all the rage right now – you see them on menus everywhere and they are easy to assemble at home!  Take advantage of the hot price of $1.77/lb. on boneless, skinless chicken breasts and the hot deal on Fresh Express bagged spinach – BOGO Free and make this delicious grilled chicken bowl with chili lime seasoning, grilled pineapple and grilled bell peppers.  Serve over a bed of fresh spinach or rice if you prefer.  Make extra for lunches throughout the week!  I’ve recently started making bowls and packaging them in storage containers for the week.  Makes meal prep a breeze for my husband and I because we always have a meal ready to grab and go!  If you are new to meal planning, read all about How Meal Planning Can Save you Money here.

Jennifer’s tip: You can even add some tequila (1/4 cups) to this recipe and marinade the chicken to make it a Tequila Lime Chili Chicken Bowl.  Sounds delicious!

Chili-Lime Grilled Chicken Bowl

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tsp chili powder
• 1 tsp lime zest and juice of 2 limes
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 4 thick-sliced pineapple spears
• 2 large orange or red bell peppers
• 2 packed cups baby spinach
• 1/2 cup finely-diced red onion

 Directions:

Chili-Lime Grilled Chicken Bowl

A Delicious chili lime grilled chicken bowl full of delicious flavors like grilled peppers, pineapple and more.

5 from 1 vote

Print Pin Rate

Course: Main Course

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Calories:

Ingredients

• 2 boneless skinless chicken breasts
• 1 tsp chili powder
• 1 tsp lime zest and juice of 2 limes
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 4 thick-sliced pineapple spears
• 2 large orange or red bell peppers
• 2 packed cups baby spinach
• 1/2 cup finely-diced red onion

Instructions

• Heat grill to medium-high and lightly brush with oil.
• Mix together dry rub in a small bowl: chili powder, lime zest, cumin and salt. Sprinkle over both sides of chicken, rubbing in to coat the entire chicken breast.
• Place chicken on grill for 10 minutes, flip once and cook an additional 10 minutes, or until chicken breast reaches 160° on the grill. Remove chicken, tent with foil and let rest for 5 minutes to reach final internal temperature of 165°. Slice chicken on the bias.
• Add pineapple spears and bell pepper to the grill. Slice limes in half and place on grill. Cook pineapple 10 minutes total, turning once— making sure each side gets grill marks and develops a char. Cook bell pepper and lime 3 to 4 minutes. Turn bell pepper so that each side gets grilled.
• Remove bell pepper and slice into large chunks, discarding the seeds. Remove pineapple and slice into large chunks. Remove limes and set aside.
• To build bowls, add each ingredient to separate sections, dividing between two bowls: spinach, grilled pineapple, grilled pepper and sliced chicken. Place grilled lime in the middle and sprinkle red onion over the bowl. When ready to eat, squeeze grilled lime over the entire bowl and toss. Enjoy!
• Serving size:
• 1/2 cup chicken breast, 1 cup spinach, 1 cup pineapple, 1/2 bell pepper and 2 tablespoons red onion

Pro Tips:
– A different way to serve this recipe: mix together the salad ingredients and serve the Pineapple Salsa Salad alongside the grilled chicken breast
– Sprinkle cilantro over the bowl for a delicious, fresh herb topping
– This recipe can be doubled and placed in a large bowl to serve a crowd. Put ingredients in separate sections of the bowl and toss just before serving