Mexican Chicken Grain Bowl (Printable Version)
Spiced chicken over grains with black beans, avocado, and zesty lime crema for a nourishing meal.
# What You 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 - ½ teaspoon smoked paprika
06 - ¼ teaspoon cayenne pepper (optional)
07 - ½ teaspoon garlic powder
08 - ½ teaspoon kosher salt
09 - ¼ teaspoon freshly ground black pepper
→ Grains
10 - 1 cup brown rice (or quinoa for gluten-free)
11 - 2 cups water
12 - ½ teaspoon kosher salt
→ Vegetables & Toppings
13 - 1 cup black beans, drained and rinsed
14 - 1 cup cherry tomatoes, halved
15 - 1 cup corn kernels (fresh, canned, or thawed frozen)
16 - 1 red bell pepper, diced
17 - 1 ripe avocado, sliced
18 - ¼ cup red onion, thinly sliced
19 - ¼ cup fresh cilantro, chopped
20 - ½ cup crumbled cotija cheese (or feta)
21 - 1 lime, cut into wedges
→ Lime Crema
22 - ½ cup sour cream or Greek yogurt
23 - Zest and juice of 1 lime
24 - 1 tablespoon mayonnaise (optional, for richness)
25 - ¼ 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 30-35 minutes (or 15 minutes if using quinoa) until the liquid is fully absorbed and grains are tender. Fluff with a fork and keep warm.
02 - Pat the chicken breasts dry. In a mixing bowl, toss them with olive oil, chili powder, cumin, smoked paprika, cayenne pepper (if using), garlic powder, salt, and black pepper until evenly coated on all sides.
03 - Heat a grill pan or skillet over medium-high heat. Cook the seasoned chicken breasts for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
04 - While the chicken cooks, whisk together sour cream (or Greek yogurt), lime zest, lime juice, mayonnaise (if using), and salt in a small bowl until smooth. 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. Top with crumbled cotija cheese and fresh cilantro. Garnish with a lime wedge and serve immediately.
# Expert Tips:
01 -
- The lime crema is the kind of thing you will want to put on everything once you taste it, and I mean everything from tacos to roasted vegetables to a spoon straight from the bowl.
- It assembles fast enough for a weeknight but feels like something you would pay sixteen dollars for at a casual lunch spot.
02 -
- Do not skip the chicken resting step because sliced immediately it will lose all its moisture and taste dry no matter how perfectly you seasoned it.
- The crema thickens as it sits in the refrigerator so if you make it ahead, thin it with a splash of water or extra lime juice before drizzling.
03 -
- Pat the chicken completely dry with paper towels before adding the spice rub because excess moisture prevents a good sear and leaves the spices tasting steamed rather than toasted.
- Warm the serving bowls slightly in the oven or with hot water before assembling because a warm bowl keeps the grains at a pleasant temperature through the entire meal.