Mexican Chicken Grain Bowl (Printable)
Spiced chicken over grains with fresh veggies, black beans, and zesty lime crema for a nourishing meal.
# What You'll Need:
→ Spiced Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon cayenne pepper (optional)
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
→ Grains
10 - 1 cup brown rice (or quinoa for gluten-free)
11 - 2 cups water
12 - 1/2 teaspoon kosher salt
→ Vegetables and Toppings
13 - 1 cup black beans, drained and rinsed
14 - 1 cup cherry tomatoes, halved
15 - 1 cup corn kernels (fresh, canned, or thawed from frozen)
16 - 1 red bell pepper, diced
17 - 1 ripe avocado, sliced
18 - 1/4 cup red onion, thinly sliced
19 - 1/4 cup fresh cilantro, chopped
20 - 1/2 cup crumbled cotija cheese (or feta)
21 - 1 lime, cut into wedges
→ Lime Crema
22 - 1/2 cup sour cream or Greek yogurt
23 - Zest and juice of 1 lime
24 - 1 tablespoon mayonnaise (optional)
25 - 1/4 teaspoon kosher salt
# Directions:
01 - Combine brown rice, water, and salt in a small saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 30 to 35 minutes until the rice is tender and the water is fully absorbed. Fluff with a fork and keep warm. If using quinoa, simmer for approximately 15 minutes instead.
02 - Place the chicken breasts in a mixing bowl and drizzle with olive oil. Add chili powder, cumin, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper. Toss until the chicken is evenly coated on all sides.
03 - Heat a grill pan or skillet over medium-high heat. Cook the chicken breasts for 5 to 6 minutes per side until golden and cooked through to an internal temperature of 165°F. Transfer to a cutting board and let rest for several minutes before slicing into strips.
04 - In a small bowl, whisk together sour cream, lime zest, lime juice, mayonnaise if using, and salt until smooth and well combined. Set aside.
05 - Divide the cooked grains among four bowls. Arrange black beans, cherry tomatoes, corn, diced bell pepper, avocado slices, red onion, and sliced chicken over the grains in each bowl.
06 - Drizzle lime crema over each bowl. Sprinkle with fresh cilantro and crumbled cotija cheese. Garnish with a lime wedge and serve immediately.
# Expert Tips:
01 -
- Everything cooks in under an hour and you can prep the toppings while the rice simmers, so it genuinely fits into a busy weeknight.
- The lime crema is the kind of simple sauce that makes people think you spent all day cooking when it takes about ninety seconds to stir together.
02 -
- If you slice the chicken immediately after cooking instead of letting it rest, the juices will run out and leave the meat dry, so patience here genuinely matters.
- Underseasoned rice is the most common reason grain bowls taste flat, so be generous with that pinch of salt in the cooking water.
03 -
- A cast iron skillet gives the chicken a better char than any nonstick pan ever will, and that crust is where half the flavor lives.
- Avocado goes brown fast, so slice it right before serving and squeeze a little extra lime juice over the pieces to keep them green.