Coconut-Lime Rice Bowls with Roasted Corn, Jalapeños, and Chicken
Fragrant basmati rice cooked with coconut milk and lime forms the base for a colorful bowl of roasted corn, jalapeños, spiced chicken, black beans, tomatoes, avocado, and sour cream. Coconut sweetness, citrusy brightness, smoky chile heat, and warm cumin make it a satisfying Caribbean-Mexican fusion meal for a casual lunch or dinner.
- Prep20 mins
- Cook30 mins
- Serves4
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Coconut-Lime Rice Bowls with Roasted Corn, Jalapeños, and Chicken, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 51 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 6 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 90 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 49
- Heart Health
- 78
- Metabolic
- 56
- Digestive
- 30
- Inflammatory
- 42
- Performance
- 55
- General Wellness
- 1
Preheat oven to 400 degrees F (200 degrees C). Lightly spray a baking sheet with nonstick cooking spray.
- 2
Heat coconut oil in a saucepan over medium heat. Cook and stir rice for 1 minute. Add coconut milk and stir to combine. Increase the heat and bring to a boil; reduce the heat to low. Cover and cook for 35 minutes. Remove from the heat and let sit, covered, for 10 minutes.
- 3
Fluff rice with a fork. Stir in the lime zest, lime juice, and salt to taste. Cover and keep warm.
- 4
Cut tortillas into 1/4-inch strips. Place the strips on the prepared baking sheet. Bake in the preheated oven until crisp, about 30 minutes.
- 5
To char the peppers, hold a jalapeno pepper with tongs over the flame of a gas stove or directly on the burner of an electric stove, turning it about every 30 seconds. Continue until all sides are charred, about 5 minutes. Immediately place the pepper in a small zip-top plastic bag and seal it shut. Repeat with the second pepper. Allow the peppers to return to room temperature, 5 to 10 minutes. Remove the skin. Cut off the stem, remove the seeds if desired, and dice.
- 6
Spray a nonstick skillet with cooking spray and place it over medium-high heat. Cook and stir the corn until it begins to brown, 1 to 3 minutes. Transfer the corn to a bowl.
- 7
Heat oil in the same skillet over medium-high heat. Add chicken, chili powder, and cumin. Cook and stir until the chicken is no longer pink, 2 to 3 minutes. Stir in the beans and corn and cook until heated through, about 5 minutes.
- 8
Place rice in the bottom of a bowl; top with chicken mixture, chopped tomatoes, and a dollop of sour cream. Serve with tortilla strips.
- Calories 832.46 kcal High 42%
- Protein 30.12 g Good Source 60%
- Carbohydrate 109.77 g 40%
- Total Fat 28.63 g High 37%
- Saturated Fat 14.45 g High 72%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 45.39 mg Moderate 15%
- Sodium 307.07 mg Moderate 13%
- Dietary Fiber 9.36 g Good Source 33%
- Total Sugars 14.72 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 103.06 mg Low Source 8%
- Iron 4.61 mg Good Source 26%
- Potassium 697.38 mg Moderate 15%
- Vitamin A 9.57 mcg Low Source 1%
- Vitamin C 33.18 mg Good Source 37%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Milk 🥛
- Wheat 🌾
- Gluten
- Corn 🌽
- Tomatoes 🍅
About This Recipe
Coconut Lime Rice Bowls with Roasted Corn, Jalapeños, and Chicken is made with 21 ingredients and serves 4. It takes about 50 mins and is rated medium. Key ingredients include Avocado, Basmati Rice, Black Beans, and Canned Light Coconut Milk. Each serving provides about 832.46 kcal, and is a good source of protein.
Recipe Questions
- What is Coconut-Lime Rice Bowls with Roasted Corn, Jalapeños, and Chicken made of?
- The main ingredients are Avocado, Basmati Rice, Black Beans, Canned Light Coconut Milk, Canola Oil. The full list of 21 is above.
- How long does it take to make Coconut-Lime Rice Bowls with Roasted Corn, Jalapeños, and Chicken?
- About 50 mins in total: 20 mins to prepare and 30 mins to cook.
- How many calories are in one serving?
- One serving provides about 832.46 kcal. The full nutrition breakdown is above.
- Is Coconut-Lime Rice Bowls with Roasted Corn, Jalapeños, and Chicken easy to make?
- This recipe is rated medium, with 21 ingredients and 8 steps.
- Is Coconut-Lime Rice Bowls with Roasted Corn, Jalapeños, and Chicken healthy?
- Coconut-Lime Rice Bowls with Roasted Corn, Jalapeños, and Chicken has an easyChef Pro health score of 47/100. Per serving, it provides 832.46 calories and 30.12 g of protein, or 60% of the Daily Value. It is a good source of dietary fiber, iron and vitamin C. Worth noting per serving: sodium at 307.07 mg (13% of the Daily Value) and saturated fat at 14.45 g (72% of the Daily Value). It contains Citrus, Milk, Wheat, Gluten, Corn and Tomatoes, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
How easyChef Pro scores recipes and products
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