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High Protein Chicken Bowl with Cashew Lime Crema

High protein chicken bowl with cashew lime crema—tender spiced chicken over brown rice (or quinoa) with bright lime-cashew sauce. Layers of black beans, corn, tomatoes, cabbage, and avocado make a hearty, meal-prep friendly bowl with a silky, pourable crema.
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Prep Time 20 minutes
Cook Time 25 minutes
cashew soaking 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts or thighs Use thighs for extra juiciness if desired.
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp chili powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Bowl Base
  • 1 cup dry brown rice (or quinoa) Cook according to package directions.
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced
  • 1 cup shredded red cabbage
  • 0.25 cup fresh cilantro, roughly chopped
  • 1 lime, cut into wedges
Cashew Lime Crema
  • 0.75 cup raw cashews, soaked 4 hours or quick-soaked 30 min in hot water Soak for best blending; drain and rinse before blending.
  • 0.25 cup water (plus more to thin)
  • 2 tbsp lime juice (about 1 lime)
  • 1 tsp lime zest
  • 1 small garlic clove
  • 0.25 tsp salt
  • 0.06 tsp cayenne Pinch, to taste.

Equipment

  • 1 large skillet
  • 1 small saucepan
  • 1 blender

Method
 

Soak cashews
  1. Soak the raw cashews in hot water for 30 minutes (or cold water for 4 hours). Drain and rinse before blending; set aside while you cook the bowl base.
Cook the rice or quinoa
  1. Cook the rice or quinoa according to package instructions. Fluff and set aside so it’s ready for bowl assembly.
Season chicken
  1. Mix smoked paprika, cumin, garlic powder, onion powder, chili powder, salt, and black pepper in a small bowl. Pat the chicken dry and coat evenly with the spice blend.
Sear chicken
  1. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 6–7 minutes per side until deep golden and cooked through (internal temp 165°F).
  2. Let the chicken rest for 5 minutes before slicing. Slice it thin so it stays tender and easy to layer on the bowls.
Make cashew lime crema
  1. Add drained cashews, water, lime juice, lime zest, garlic, salt, and cayenne to a blender. Blend on high for 1–2 minutes until completely smooth and creamy.
  2. Adjust texture by adding more water 1 tablespoon at a time until it reaches a pourable drizzle consistency. Transfer to a squeeze bottle or small bowl for easy topping.
Warm beans
  1. Warm the black beans in a small saucepan over low heat or microwave for 90 seconds. Stir once so they heat through evenly.
Build bowls
  1. Start with a base of cooked rice or quinoa in each bowl. Layer black beans, corn, cherry tomatoes, red cabbage, and avocado slices.
  2. Top with sliced chicken arranged slightly overlapping across the bowl. This helps keep every bite balanced with protein and toppings.
  3. Drizzle cashew lime crema generously over everything. Garnish with roughly chopped cilantro and serve with a lime wedge on the side.
Meal prep / storage
  1. Serve immediately or pack into meal prep containers with crema stored separately. Crema keeps everything fresh for up to 4 days when refrigerated.

Notes

Pro tip: blend the crema while the cashews are still warm from soaking for the smoothest texture; thin only as much as needed for a drizzle. Refrigerate assembled bowls up to 4 days, but keep crema separate; freeze chicken or rice for up to 2 months and thaw in the fridge, then reheat. For a dairy-free, lower-carb swap, use cauliflower rice instead of brown rice (cook the cauliflower rice just until tender) and keep the same bean/corn ratio.