Mexican Chicken Grain Bowl (Print Version)
Spiced chicken over grains with black beans, fresh veggies, and tangy lime crema.
# What You'll Need:
→ Spiced Chicken
01 - 2 boneless, skinless chicken breasts (about 6 oz each)
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
# How to Make It:
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 tender and liquid is absorbed. If using quinoa, cook for 15 minutes. Fluff with a fork and keep warm.
02 - Pat chicken breasts dry. In a mixing bowl, toss with olive oil, chili powder, cumin, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper until evenly coated on all sides.
03 - Heat a grill pan or skillet over medium-high heat. Sear 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 rest for 5 minutes before slicing into strips.
04 - While the chicken rests, whisk together sour cream, lime zest, lime juice, mayonnaise if using, and salt in a small bowl until smooth. Set aside.
05 - Divide cooked grains among four bowls. Arrange black beans, cherry tomatoes, corn, diced bell pepper, sliced avocado, red onion, and sliced chicken over the grains in sections.
06 - Drizzle lime crema over each bowl. Garnish with fresh cilantro and crumbled cotija cheese. Add a lime wedge to each bowl and serve immediately.
# Expert Advice:
01 -
- It handles substitutions like a dream, so you can empty the fridge without a grocery run.
- The lime crema pulls everything together and tastes like you tried far harder than you actually did.
02 -
- Do not slice the chicken while it is still piping hot or every single piece will dry out before it hits the bowl.
- Underseasoned grains are the most common reason people tell me the bowl felt flat, so salt that rice water generously.
03 -
- Press the chicken flat with your palm before seasoning so it cooks evenly and you never end up with a dried out end attached to a raw center.
- A squeeze of lime over the assembled bowl right before eating brightens every single ingredient in a way nothing else can.