Mexican Chicken Grain Bowl (Printable)
Spiced chicken over grains with fresh veggies and lime crema for a wholesome 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 canned black beans, drained and rinsed
14 - 1 cup cherry tomatoes, halved
15 - 1 cup corn kernels (fresh, canned, or thawed frozen)
16 - 1 medium 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 plain 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 over medium-high heat, then cover and reduce heat to low. Simmer for 30 to 35 minutes, or until the rice is tender and the water is fully absorbed. If using quinoa, simmer for 15 minutes instead. 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 large skillet over medium-high heat. Cook the seasoned chicken breasts for 5 to 6 minutes per side, until golden brown 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 cooks, whisk together the sour cream, 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 the lime crema generously over each bowl. Top with chopped cilantro and crumbled cotija cheese. Garnish with a lime wedge and serve immediately.
# Expert Advice:
01 -
- Every component can be prepped in advance, making weeknight assembly almost embarrassingly fast.
- The lime crema ties everything together with a tangy richness that makes you forget you are eating something genuinely wholesome.
02 -
- Do not skip the chicken resting step because slicing too early releases all the juices and leaves the meat dry.
- Soaking sliced red onion in ice water for five minutes removes the harsh bite while keeping the crunch.
03 -
- Toast the cumin and chili powder in the dry skillet for thirty seconds before coating the chicken to bloom the oils and deepen the flavor dramatically.
- Use a microplane to zest the lime directly into the crema so the essential oils spray right into the mixture at their peak intensity.