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Tequila Lime Chicken Bowl

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Tequila lime chicken, black beans, rice, and fresh pico de gallo in a bowl, equals pure deliciousness. Since Cinco de Mayo is right around the corner and I wanted to make my Mexican bowl. This recipe is easy and full of flavor.

tequila lime chicken bowl

Tequila Lime Chicken Bowl Cooking tips:

I use avocado oil for cooking, you can use whatever oil you have at home. The chicken can be swapped out for shrimp, lobster, steak or vegetables. You can also add cheese, avocados, tortilla chips and whatever else your heart desires.

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Can you make ahead?

Freezer: You can cook the rice months in advance. Just thaw 48 hours before you use them.

Fridge: You can make all the components a day or two in advance. Just keep in an airtight container. Salsa will be good for 3 days max. Chicken, rice and beans will be good for 7 days max.

Reheating: Pop in a 350-degree oven for 10-15 minutes.

Tequila Lime Chicken Bowl

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Substitution Options:

Use you favorite pieces of chicken, breast, leg or wings with this recipe. Using boneless pieces of meat helps keep the cooking time short. You can also use, steak, fish, shrimp or any other protein you like.

what to serve with Tequila Lime Chicken Bowl?

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Tequila Lime Chicken Bowl

Tequila Lime Chicken Bowl

Kenneth Temple
Tequila Lime Chicken Bowl is a great meal prep or dinner option for the week.
5 from 6 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine American, Mexican
Servings 4 persons
Calories 649 kcal


Tequila Lime Chicken:

  • 4 chicken thighs boneless skinless chopped medium
  • 2 ¼ teaspoons kosher salt
  • 2 teaspoons black pepper
  • 1 tablespoon avocado oil
  • ½ cup tequila
  • zest and juice of 1 lime
  • 1 shallot chopped fine
  • 2 tablespoons sugar
  • 1 tablespoon unsalted butter


  • 4 cups water
  • 1 cup white long grain rice
  • ½ teaspoon kosher salt
  • 1 tablespoon unsalted butter

Black Beans:

  • 1 15 oz. can black beans drained and rinsed
  • 1 tablespoon avocado oil
  • ½ small onion chopped medium
  • 2 garlic cloves chopped fine
  • ½ cup water
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dry oregano
  • ½ teaspoon coriander
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper


  • 2 roma tomatoes chopped medium
  • ½ small onion chopped small
  • 1 jalapeno chopped small
  • juice of 1 lime
  • 1 garlic clove chopped fine
  • to taste salt and black pepper
  • ¼ bunch cilantro chopped medium


  • In a bowl add the chicken thighs, 2 teaspoons kosher salt, black pepper and grapeseed oil, toss to combine, make sure seasoning is evenly coating chicken. Turn on the heat to medium, in a large skillet, add the chicken, stir constantly and cook for 5 minutes. Add the tequila, lime zest, lime juice, shallot, sugar and ¼ teaspoon salt. Bring to a boil and reduce heat to a simmer and cook for 3 minutes.
  • When sauce has reduced stir in the butter, cook until butter has melted and sauce has glazed the chicken.
  • Turn on the heat to high, in a small pot add the water, rice, kosher salt and butter. In a pot over high heat add all ingredients to the pot. Bring to a boil and cook for 10 minutes. Drain rice and fluff with a fork.
  • Turn on the heat to medium in a medium pot add oil and the onions, cook for 3 minutes, stirring a few times. Add the black beans and water, bring to a boil, stir once or twice, reduce heat to medium-low and cook for 10-12 minutes, stirring occasionally. Add the cumin, garlic powder, onion powder, dry oregano, coriander, kosher salt and black pepper. Taste and adjust seasoning.
  • In a bowl add the tomatoes, onion, jalapeno, lime juice, garlic, kosher salt, black pepper and cilantro, stir together.
  • To assemble: Evenly divide amongst four bowls, rice, beans, chicken and salsa.


Tips for success: I use avocado oil for cooking, you can use whatever oil you have at home. The chicken can be swapped out for shrimp, lobster, steak or vegetables. You can also add cheese, avocados, tortilla chips and whatever else your heart desires.


Calories: 649kcalCarbohydrates: 70gProtein: 33gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 122mgSodium: 2449mgPotassium: 889mgFiber: 10gSugar: 9gVitamin A: 532IUVitamin C: 15mgCalcium: 115mgIron: 5mg
Keyword chicken bowl recipe, cinco de mayo, mexican food, tequila lime chicken, tequila lime chicken recipe
Cooked this recipe?Let me know how it was!

7 thoughts on “Tequila Lime Chicken Bowl”

  1. 5 stars
    I made Tequila Lime Chicken Bowl for my family and wow. I was tired if the same old same old. This recipe was on point and easy. I am NOT a measuring kind of woman..my mom is from Opelousas, Louisiana my dad is from Ville Platt, Louisiana and they taught me to eyeball it..lol. Following your recipe was easy breazy and DELICIOUS.

  2. Lauren Coleman

    5 stars
    I’m not the best cook in America (but I know I’m not the worst lol). The recipes are easy to follow which I have learned to appreciate. Chef Kenneth has made me excited to get in the kitchen and has made cooking a family thing (not just for mommy) . I have always wanted to create my own Mexican style dish other than tacos and this dish allowed me to eat good and not feel guilty. Tequila lime anything is always a favorite so to try this dish was a real treat.

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