Recipe: Cilantro Lime Chicken Rice Bowl with Corn Shell Taco Boats

“Perfect for Mexican night!”

– Chef Genevieve
alt text: our two plates of taco boats on our dining room table ready to eat!
Our taco boats are ready to eat!

Recipe grade: ★ ★ ★ ★ ★

The recipe in three words: tasty, salty, veggie-based

Where I discovered it: Volunteering at Hearts for the Homeless with Chef Stacy

Cooking Partner: My mom

What I liked about this recipe: The taco boat: perfect! I love the flavor on the chicken. Cilantro and lime are a perfect combo. The rice was very well done. The corn shell has a good crunch to the mixture.


  • chopped peppers and onion
  • brown or white rice
  • olive oil
  • baked chicken thighs with cilantro and lime seasoning
  • hard taco shells


  1. Put the cooked rice, veggies, and chicken in a casserole dish. Bake all together for 20 minutes at 350 degrees.
  2. Next, brush the taco boat shells with some olive oil and bake for 2 minutes.
  3. Then fill your taco boats – just put it all together!
  4. Enjoy!

Learn more about Hearts for the Homeless where I volunteer every week and learned this recipe!

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