Chipotle Lime Chicken and Rice with Pickled Radishes is a bright, flavor-packed bowl that brings together smoky, spicy chicken, fluffy seasoned rice, and crisp, tangy radishes. The chipotle and lime give the chicken a bold kick, while the quick-pickled radishes add crunch and acidity that balance everything out. Every bite hits all the notes—savory, spicy, citrusy, and fresh.

This recipe uses simple pantry staples like chipotle in adobo, lime, garlic, and rice to build big flavor without complicated steps. The chicken cooks in the same pan that you use to finish the rice, and a quick fridge pickle does the work for the radishes. You end up with a complete, colorful meal that looks as good as it tastes.

Perfect for weeknight dinners, meal prep, or a fun Mexican-inspired bowl night, this Chipotle Lime Chicken and Rice with Pickled Radishes is the kind of dish you’ll crave when you want something cozy but still bright and exciting.

Why You’ll Love This Recipe

Smoky & Zesty Flavor – Chipotle and lime make the chicken bold, tangy, and addictive.
Complete Bowl Meal – Protein, rice, and crunchy pickles all in one.
Great Texture Mix – Tender chicken, fluffy rice, and crisp radishes.
Meal-Prep Friendly – Components store well and reheat beautifully.

Ingredients

For the Chipotle Lime Chicken:

1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tbsp olive oil, divided
2–3 tbsp lime juice (about 1–2 limes)
1–2 tsp finely chopped chipotle in adobo (plus a little sauce), to taste
2 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp salt (or to taste)
¼ tsp black pepper

For the Rice:

1 cup long-grain white rice (rinsed)
2 cups low-sodium chicken broth (or water)
1 tbsp olive oil or butter
1 small garlic clove, minced (optional)
Zest of 1 lime
2 tbsp chopped fresh cilantro (optional)
Salt, to taste

For the Quick Pickled Radishes:

1 cup thinly sliced radishes
¼ cup apple cider vinegar or white vinegar
¼ cup water
1 tbsp sugar
½ tsp salt

Optional Garnish:

Extra lime wedges
Chopped cilantro
Sliced green onions
Avocado slices or a dollop of sour cream/Greek yogurt

Instructions

Make the Quick Pickled Radishes
In a small bowl or jar, whisk together vinegar, water, sugar, and salt until dissolved.
Add sliced radishes, pressing them down so they’re submerged.
Set aside in the fridge while you cook everything else (at least 20–30 minutes).

Marinate the Chicken
In a medium bowl, combine 1 tbsp olive oil, lime juice, chopped chipotle, minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper.
Add chicken pieces and toss to coat. Let marinate for at least 10–15 minutes (or up to a few hours in the fridge).

Cook the Rice
In a saucepan, heat 1 tbsp olive oil or butter over medium heat.
Add minced garlic (if using) and cook for 30 seconds until fragrant.
Stir in the rinsed rice and toast for 1–2 minutes.
Add chicken broth (or water), a pinch of salt, and bring to a boil.
Reduce heat to low, cover, and simmer for 15–18 minutes, or until rice is tender and liquid is absorbed.
Remove from heat and let sit, covered, for 5 minutes.
Fluff with a fork and stir in lime zest and cilantro if using. Adjust salt to taste.

Cook the Chipotle Lime Chicken
In a large skillet, heat the remaining 1 tbsp olive oil over medium-high heat.
Add the marinated chicken in a single layer (work in batches if needed).
Cook for 5–7 minutes, turning occasionally, until nicely browned and cooked through (internal temperature 165°F / 74°C).
If there’s extra marinade, you can pour a little into the pan at the end and let it bubble and coat the chicken.

Assemble the Bowls
Drain the pickled radishes from their liquid.
Spoon a generous portion of lime rice into each bowl.
Top with chipotle lime chicken, a handful of pickled radishes, and any garnish you like—cilantro, green onions, avocado, extra lime wedges, or a dollop of sour cream/Greek yogurt.

Serve
Serve warm, with extra lime on the side for squeezing.

Nutritional Information

(Approximate per serving, 1 of 4)

Calories: ~470
Protein: 27g
Fat: 16g
Carbohydrates: 55g
Sugar: 6g
Fiber: 3g

Tips for Success

Adjust the Heat – Use more or less chipotle depending on how spicy you like it.
Rinse the Rice – Helps keep it fluffy, not sticky.
Let the Radishes Sit – The longer they pickle (up to a day), the more flavorful they become.
Don’t Overcook the Chicken – Cook just until done to keep it juicy and tender.

Why This Recipe Works

Chipotle and lime bring smoky heat and bright acidity that cling to the chicken, making every bite bold and flavorful. Cooking the rice with a bit of garlic and finishing it with lime zest and cilantro gives it its own personality, so it’s more than just a bland base.

Quick pickled radishes add crunch and tang, cutting through the richness of the chicken and tying the whole bowl together. With simple steps and everyday ingredients, this Chipotle Lime Chicken and Rice with Pickled Radishes delivers a balanced, vibrant meal that tastes like something you’d get from a modern, fresh-style restaurant—right from your own kitchen.