These Cilantro Lime Chicken Soba Noodle Bowls with grilled veggies are a deliciously easy gluten-free dinner – and the marinade for the chicken doubles as a super easy dressing!
I literally just made and shot these Cilantro Lime Chicken Soba Noodle Bowls last week, but I'm pretty sure I'm going to make them again for lunches this week.
I can't even with these.
I adapted the cilantro lime chicken recipe from one of my fave blogs, Gimme Delicious – her grilled cilantro lime chicken is AMAZING!!! I switched up the spice blend to add in some more heat and used a bit more olive oil and honey instead of brown sugar and let me tell you: I could pour this stuff over everything. It works perfectly as a marinade and as a dressing for these soba noodle bowls, so I just make one huge batch and split it in half.
Also, these soba noodle bowls are the perfect summer meal because they taste amazing hot or cold. And trust me, having snuck a few bites as I was cooking and shooting these, as well as eating them in a rush right out of the fridge in between tasks last week, I can personally vouch for both ways. Quick and easy lunches and dinners don't get much better than that. And yes, I would eat these for lunch AND dinner, they're just so good!
While I am a sucker for cozy fall days and delicious soba noodle broth bowls (the cold weather equivalent of these bowls pictured here) I'm honestly just in love with summer flavours these days.
Gimme all the fresh herbs, all the citrusy marinades and grilled chicken and veggie-packed burgers…there is something truly magical about this time of year and the food we serve up. Dinners are quick and easy and light and delicious, and lunches are maybe eaten outside on your break as opposed to curling up inside in front of a screen.
Maybe I just love summer, and food year round, because I feel like I also have these long and drawn out discussions of my love of winter comfort food and curling up on the couch with a ton of blankets and Netflix.
Well, food IS life. Eat to live and live to eat, that's my motto!
I feel kinda weird about the fact that I'm calling this recipe Cilantro Lime Chicken Soba Noodle Bowls because I actually didn't plate the food in bowls, unlike my usual style.
But they're probably better off eaten in a huge pasta bowl – mostly because you're going to want a giant serving, but also because food is just better off eaten with a bunch of colour. With the veggies, you're gonna get a bunch of vibrant colour, and that's what makes these bowls so great.
Fire up the BBQ (or the oven, either works) and grill the chicken that's ideally been marinating for at least an hour. I cut the chicken into tender-like strips so that it cooks faster, or you could cut the chicken breasts in half lengthwise. This allows you to really get some great grill marks and sear the chicken without overcooking it. Grill the veggies on skewers at the same time, and everything is ready to come off the BBQ in about 10 minutes.
Seriously, how easy is that?!
Will you be making these Cilantro Lime Chicken Soba Noodle Bowls?
I'm telling you, you've GOT to try these. I literally say that about all of my recipes, and it's because I'm honestly trying to only bring my fave kinds of food to the blog. Nobody's got time to whip up a whole meal and then discover that it's only average. We can do better than that. Now for real, whip up these soba noodles, stat.
Cilantro Lime Chicken Soba Noodle Bowls
- 2 chicken breasts, cut into tenders
- 4 cups cooked soba noodles (about 1 package)
- 1 bunch asparagus, chopped
- 1 zucchini, diced
- 1/2 each red and yellow pepper, diced
- 1 red onion, chopped
Cilantro Lime marinade/dressing
- 1/4 cup olive oil
- 1/3 cup lime juice
- 1/4 cup cilantro, finely chopped
- 2 cloves garlic minced
- 1 tbsp dijon mustard
- 2 tbsp honey
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- Mix together ingredients for marinade and divide in half. Marinade chicken in one half of marinade and set other half aside to use as dressing for soba noodle bowls.
- Prepare veggies while chicken is marinating, and put on skewers. Preheat BBQ to high heat.
- Meanwhile, cook soba noodles according to package directions (usually 3-4 minutes in boiling water, though I cook them for slightly under that amount for an al dente texture, about 2 minutes)
- Cook chicken and veggie skewers on BBQ for 10 minutes, flipping each halfway through. Remove from grill and toss with soba noodles. Add as much dressing as desired and serve!