Mexican Chicken Grain Bowl (Print Page)
Spiced chicken over grains with fresh veggies, beans, and zesty lime crema for a hearty 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 - 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 & 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 cotija cheese, crumbled (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, for added richness)
25 - 1/4 teaspoon kosher salt
# Directions:
01 - In a small saucepan, combine the brown rice, water, and salt. Bring to a boil over high heat, then cover and reduce heat to low. Simmer for 30 to 35 minutes until the liquid is fully absorbed and the grains are tender. Fluff with a fork and keep warm. If using quinoa, simmer for approximately 15 minutes following the same method.
02 - Place the chicken breasts in a mixing bowl and drizzle with olive oil. Add the chili powder, ground cumin, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper. Toss thoroughly until each breast is evenly coated with the spice mixture.
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 and cooked through to an internal temperature of 165°F. Transfer to a cutting board and let 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 cooked grains among four serving 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 assembled bowl. 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 creates a crust that rivals any restaurant version, and it takes about thirty seconds to mix together.
- This bowl adapts to whatever you have hanging around in your fridge, so it never gets boring no matter how often you make it.
02 -
- If you slice the chicken immediately after it leaves the pan, all those beautiful juices spill onto the cutting board instead of staying inside the meat where they belong.
- Underseasoned grains are the number one reason grain bowls taste flat, so salt that cooking water like you mean it.
03 -
- Let the crema sit in the fridge for at least fifteen minutes before serving so the lime zest has time to bloom and the flavors meld into something greater than the individual parts.
- Press the chicken gently with your spatula when you first lay it in the pan to ensure full contact with the surface for an even, beautiful sear.