Mexican Chicken Grain Bowl (Printable)
Spiced chicken over grains with fresh veggies and zesty lime crema for a nourishing meal.
# What You 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 long-grain 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 leaves, 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 medium saucepan. Bring to a rolling boil, then cover and reduce heat to low. Simmer for 30 to 35 minutes, or until the rice is tender and the liquid is fully absorbed. Fluff with a fork, cover, and keep warm. If using quinoa, simmer for 15 minutes instead.
02 - Pat the chicken breasts dry with paper towels. In a mixing bowl, toss the chicken with olive oil, chili powder, cumin, smoked paprika, cayenne pepper if using, garlic powder, salt, and black pepper. Massage the spice blend evenly over both sides of each breast.
03 - Heat a grill pan or cast-iron skillet over medium-high heat until it begins to smoke lightly. Place the seasoned chicken breasts in the pan and cook for 5 to 6 minutes per side, until deeply golden and the internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before slicing into strips.
04 - While the chicken rests, whisk together the sour cream, lime zest, lime juice, mayonnaise if using, and salt in a small bowl until smooth and well combined. Set aside.
05 - Divide the warm cooked grains among four serving bowls. Arrange black beans, cherry tomatoes, corn, diced bell pepper, and red onion in sections over each bed of grains. Lay the sliced avocado and grilled chicken strips on top.
06 - Drizzle the lime crema generously over each bowl. Scatter chopped cilantro and crumbled cotija cheese on top. Garnish with a lime wedge on the side and serve immediately.
# Expert Suggestions:
01 -
- Everything cooks on the stove in under 45 minutes with barely any active time
- You can customize the toppings based on what is in your fridge or what looks fresh at the market
- The spice blend on the chicken works magic on steak shrimp or tofu too
02 -
- Slicing the chicken against the grain after it rests makes each bite more tender
- The lime crema gets better after sitting for an hour so make it ahead if you can
03 -
- Toast your spices in a dry pan for 30 seconds before rubbing them onto the chicken for deeper flavor
- Let the chicken come to room temperature before cooking so it sears instead of steams