Mexican Chicken Grain Bowl (Printable)
Spiced chicken over grains with black beans, veggies, and tangy lime crema for a nourishing meal.
# What You'll 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 - 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 long-grain brown rice (or quinoa for gluten-free)
11 - 2 cups water
12 - ½ teaspoon kosher salt
→ Vegetables & 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 - 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 plain Greek yogurt)
23 - Zest and juice of 1 lime
24 - 1 tablespoon mayonnaise (optional, for added richness)
25 - ¼ teaspoon kosher salt
# How-To Steps:
01 - Combine brown rice, water, and salt in a medium saucepan. Bring to a rolling boil over high heat, then cover tightly and reduce heat to low. Simmer for 30–35 minutes, or until all liquid is absorbed and grains are tender. Fluff with a fork, cover, and keep warm. If using quinoa, cook for approximately 15 minutes following the same method.
02 - Pat chicken breasts dry with paper towels. In a mixing bowl, combine olive oil, chili powder, cumin, smoked paprika, cayenne pepper (if using), garlic powder, salt, and black pepper. Add the chicken and toss thoroughly, ensuring each breast is evenly coated with the spice mixture.
03 - Preheat a grill pan or large skillet over medium-high heat until a drop of water sizzles on contact. Place seasoned chicken breasts in the pan and cook for 5–6 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 sour cream, lime zest, lime juice, mayonnaise (if using), and salt in a small bowl until smooth and creamy. Adjust seasoning to taste and set aside.
05 - Halve the cherry tomatoes, dice the red bell pepper, thinly slice the red onion, slice the avocado, and chop the fresh cilantro. Drain and rinse the black beans. Prepare the corn kernels if using fresh or frozen.
06 - Divide the warm 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.
07 - Drizzle lime crema generously over each assembled bowl. Sprinkle with chopped cilantro and crumbled cotija cheese. Garnish with a lime wedge on the side. Serve immediately while the chicken and grains are still warm.
# Expert Advice:
01 -
- The lime crema alone is worth making this, and it doubles as a dip for chips or a dressing for any leftover salad you have hanging around.
- Everything cooks in under 45 minutes, and the components store separately in the fridge for days, meaning lunch is basically done for the workweek.
02 -
- Letting the chicken rest after cooking keeps the juices inside where they belong, and cutting into it too early means dry strips on your plate.
- Corn straight from the freezer works beautifully here, and you do not even need to thaw it because the warmth of the bowl softens it perfectly.
03 -
- Toast your spices in the dry skillet for about 30 seconds before rubbing them on the chicken, and the fragrance will fill your kitchen with a depth you cannot get from raw powder alone.
- A squeeze of lime juice over the sliced avocado right after cutting prevents browning and adds a bright note that pairs perfectly with the crema.