Mexican Chicken Grain Bowl (Printer-friendly)
Spiced chicken over grains with beans, veggies, and lime crema for a hearty Mexican-inspired 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 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 - ¼ cup red onion, finely 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)
25 - ¼ teaspoon kosher salt
# How to Make It:
01 - In a small saucepan, combine the brown rice, water, and salt. Bring to a boil over medium-high heat, 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 the grains are tender. Fluff with a fork and keep warm.
02 - In a mixing bowl, coat the chicken breasts with olive oil, chili powder, ground cumin, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper. Toss 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 and cooked through (internal temperature reaches 165°F). Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
04 - In a small bowl, whisk together the sour cream (or Greek yogurt), 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 kernels, diced bell pepper, avocado slices, and red onion over the grains in each bowl. Lay the sliced chicken on top.
06 - Drizzle each bowl generously with lime crema. Sprinkle with chopped cilantro and crumbled cotija cheese. Garnish with a lime wedge and serve immediately.
# Expert Tips:
01 -
- The spice rub on the chicken is the kind of simple magic that makes people think you worked harder than you did.
- Everything cooks in under 45 minutes, and the lime crema ties it all together with almost zero effort.
- You can swap, add, or subtract toppings based on what is lurking in your fridge, and it still works beautifully.
02 -
- Do not skip the chicken rest after cooking, because slicing too early means dry meat and lost juices that belong in your bowl.
- The lime crema thickens as it sits, so if you make it ahead, stir in a splash of water or extra lime juice to loosen it before drizzling.
- Check canned black bean labels carefully if soy is a concern for you, since many brands process beans alongside soy products.
03 -
- Cook a double batch of grains and keep extra spice rubbed chicken in the freezer so this meal comes together in ten minutes on a rough day.
- Warm the black beans gently in a small pan with a pinch of cumin before adding them to the bowl, because cold beans straight from the can drag down the whole experience.