This post is sponsored by our friends at AE Dairy!
If you’re looking for a meal that’s big on flavor but still easy, these yogurt marinated cilantro lime chicken bowls are it. AE Dairy whole milk yogurt keeps the chicken extra tender and adds creaminess to the avocado crema sauce! A flexible, make-ahead friendly recipe that fits into busy weeks, serve over rice with a simple avocado salad for a flavor packed meal.
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TL;DR (Quick Recipe Overview)
Recipe: Yogurt Marinated Honey Lime Chicken Bowls
Ready In: 50 minutes (not including the marinating time)
Difficulty: medium
Serves: 4 servings
Staple Ingredients: chicken breasts, fresh lime, cilantro, jalapeno, avocado, rice, olive oil, AE Dairy Whole Milk Yogurt
What Makes It Special: the whole milk yogurt really elevates the marinate, it provides creaminess and keeps the chicken tender and moist during cooking! The cilantro lime chicken pairs great with the flavorful avocado crema sauce and the steamed rice. These bowls are great for meal prep also!
More Chicken Recipes
Why Use Yogurt?
Yogurt helps tenderize the chicken while adding subtle tang and richness. The natural acidity gently breaks down the meat without making it mushy, which means juicier chicken and better flavor all the way through. It’s an easy, reliable way to build depth without needing a long ingredient list.
Key Ingredients
Steamed Rice: for serving, any long-grain rice or quinoa works well.
Green Onions: thinly sliced, adds freshness and a mild bite for garnish.
Boneless Skinless Chicken Breasts: pounded thin so they cook evenly and stay juicy, thighs can be substituted.
Whole Milk Yogurt: AE Dairy yogurt adds richness and moisture. Choose a unsweetened, full-fat yogurt – it tenderizes the chicken and creates a creamy sauce.
Fresh Lime Juice: brightens both the marinade and crema, use freshly squeezed for best flavor.
Lime Zest: adds concentrated citrus flavor without extra acidity.
Fresh Cilantro: chopped, use leaves and tender stems for the most flavor.
Olive Oil: helps the marinade coat the chicken and promotes browning.
Garlic: freshly minced for the best flavor.
Paprika: adds warmth and subtle color.
Ground Cumin: brings depth and an earthy note.
Avocados: ripe but not overly soft, used for both the crema and salad.
Jalapeño: seeded if desired, adds adjustable heat.
How to Make The Cilantro Lime Chicken
Let’s talk a little about how to make the sheet pan meal (The printable instructions are in the recipe card below.)
Quick overview:
- Mix marinade, let chicken marinate.
- Prep avocado crema sauce. Mix avocado salad.
- Bake chicken, let rest, and slice.
- Assemble rice bowls.
- In a large mixing bowl combine the yogurt, lime juice, lime zest, cilantro, olive oil, garlic, and seasoning. Add in the chicken breasts and mix to coat in the yogurt mix. Cover and let marinate for at least 30 minutes, or overnight if needed.
- After chicken has marinated, preheat the oven to 400 degrees. Add chicken to a sheet pan and bake for 20-25 minutes or until chicken reaches an internal temperature of 165. Let rest for 10 minutes before slicing.
- In a counter top bullet blender, combine yogurt, lime juice, lime zest, cilantro, avocados, jalapeno, and salt. Blend until smooth, if needed add in a touch of milk or cream to thin the sauce out.
- In a mixing bowl combine the cubed avocado, cilantro, jalapeno, lime juice and zest, and salt. Stir to combine, adjust seasoning as needed.
- Serve sliced chicken over steamed rice with a scoop of the avocado salad and a drizzle of the avocado crema. Garnish with green onion, enjoy!
Rachel’s Chef Tips
- Pound the chicken evenly: This helps the yogurt marinade do its job and ensures the chicken cooks at the same rate without drying out.
- Use full-fat yogurt: Whole milk yogurt tenderizes the chicken while keeping the texture rich and balanced. Low-fat yogurt can turn watery.
- Don’t over marinate: Yogurt marinades work quickly. Thirty minutes is enough, but a few hours gives deeper flavor. Avoid marinating overnight.
- Let the chicken rest: Resting for a few minutes before slicing keeps the juices where they belong.
- Blend the sauce smooth: A fully blended crema should be pourable and creamy, not chunky. Add a splash of water if needed.
Video How-To
Cilantro Lime Yogurt Chicken Bowls with Creamy Green Sauce
Equipment
Ingredients
- Steamed rice, for serving
- Green onions, for garnish
For the Chicken:
- 4 Boneless skinless chicken breasts, pounded out thin
- 5.3 oz. AE Dairy unsweetened whole milk yogurt
- 1/4 cup Fresh lime juice
- 1 tbsp Fresh lime zest
- 2 tbsp Cilantro, chopped
- 3 tbsp Olive oil
- 2-3 cloves Garlic, minced
- 2 tsp Kosher salt
- Fresh cracked black pepper
- 1 tsp Paprika
- 1 tsp Ground cumin
For the Avocado Crema:
- 5.3 oz. AE Dairy unsweetened whole milk yogurt
- 2 tbsp Fresh lime juice
- 1 tsp Fresh lime juice
- 1 small bunch Cilantro
- 2 medium Avocados
- 1 small Jalapeno, seeded if desired
- Small pinch Kosher salt
For the Avocado Salad:
- 2 medium Avocados, cubed
- Fresh cilantro, chopped
- 1/2 tsp Kosher salt
- 1 tsp Fresh lime zest
- 1 tsp Fresh lime juice
- Thinly sliced fresh jalapeno, if desired
Instructions
For the Chicken:
- In a large mixing bowl combine the yogurt, lime juice, lime zest, cilantro, olive oil, garlic, and seasoning. Add in the chicken breasts and mix to coat in the yogurt mix. Cover and let marinate for at least 30 minutes, or overnight if needed.4 Boneless skinless chicken breasts, 5.3 oz. AE Dairy unsweetened whole milk yogurt, 1/4 cup Fresh lime juice, 1 tbsp Fresh lime zest, 2 tbsp Cilantro, 3 tbsp Olive oil, 2-3 cloves Garlic, 2 tsp Kosher salt, Fresh cracked black pepper, 1 tsp Ground cumin, 1 tsp Paprika
- After chicken has marinated, preheat the oven to 400 degrees. Add chicken to a sheet pan and bake for 20-25 minutes or until chicken reaches an internal temperature of 165. Let rest for 10 minutes before slicing.
For the Avocado Crema:
- In a counter top bullet blender, combine yogurt, lime juice, lime zest, cilantro, avocados, jalapeno, and salt. Blend until smooth, if needed add in a touch of milk or cream to thin the sauce out.5.3 oz. AE Dairy unsweetened whole milk yogurt, 2 tbsp Fresh lime juice, 1 tsp Fresh lime juice, 1 small bunch Cilantro, 2 medium Avocados , 1 small Jalapeno, Small pinch Kosher salt
For the Avocado Salad:
- In a mixing bowl combine the cubed avocado, cilantro, jalapeno, lime juice and zest, and salt. Stir to combine, adjust seasoning as needed.2 medium Avocados, Fresh cilantro, 1/2 tsp Kosher salt, 1 tsp Fresh lime zest, 1 tsp Fresh lime juice , Thinly sliced fresh jalapeno
- Serve sliced chicken over steamed rice with a scoop of the avocado salad and a drizzle of the avocado crema. Garnish with green onion, enjoy!Steamed rice, Green onions
Notes
- Use whole milk yogurt: AE Dairy Full-fat yogurt gives the best texture and helps tenderize the chicken and keep it moist. Make sure you have unsweetened yogurt!
- Marinate time matters: Aim for at least 30 minutes, but a few hours in the fridge will give you deeper flavor. Don’t let chicken marinade for more than 12 hours.
- Grill or bake chicken: This recipe works great on the grill for added char, but baking it in the oven is an easy way to quickly cook the chicken.
- Meal prep friendly: Store the chicken, rice, and sauce separately for best texture throughout the week. The avocado crema can be stored for up to a week.
Nutrition
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Helpful Recipe Tools
Frequently Asked Recipe Questions
Yes. Boneless, skinless chicken thighs work really well here and stay extra juicy.
At least 30 minutes is great, but 2–8 hours will give you the best flavor. I don’t recommend marinating longer than 12 hours, as the yogurt can start to break down the chicken too much.
Absolutely. This chicken grills beautifully. Grill over medium heat until cooked through and lightly charred, they can also be pan-fried.
Yes, the chicken and sauce are naturally gluten-free. Serve with rice, quinoa, or cauliflower rice to keep the whole bowl gluten-free.
You can swap the yogurt for a dairy-free yogurt alternative, but the texture and flavor may vary slightly. Look for a thick, unsweetened option.
Storage & Reheating
Meal prep friendly: This recipe holds up well for lunches and quick dinners throughout the week!
Storage: Store the cooked chicken, rice, and sauce separately in airtight containers in the refrigerator for up to 4 days. The sauce can stay fresh for up to a week.
Reheating: Reheat the chicken and rice gently in the microwave or a skillet until warmed through.
Sauce tip: Keep the sauce cold and add it after reheating for the best texture and flavor.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
