Mexican Chicken and Rice Bowl
This Mexican Chicken and Rice Bowl is bursting with flavor, packed with protein, and perfect for busy weeknights or meal prep. Juicy, spiced chicken paired with seasoned rice and all your favorite toppings makes this dish a customizable crowd-pleaser.
Ingredients
For the Chicken
- 1 lb boneless skinless chicken breasts or thighs
- 2 tbsp olive oil
- 2 garlic cloves minced
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- Juice of 1 lime
- Salt and pepper to taste
For the Mexican Rice
- 1 cup long-grain white or brown rice
- 2 cups chicken broth
- ½ cup diced tomatoes fresh or canned
- ½ cup corn kernels optional
- ½ tsp turmeric
- Salt to taste
Toppings (Optional)
- 1 cup black beans
- 1 avocado sliced
- ½ cup chopped cilantro
- ¼ cup diced red onion
- Lime wedges
- ½ cup shredded cheddar or cotija cheese
- ¼ cup sour cream or Greek yogurt
- Pickled jalapeños or hot sauce to taste
Instructions
Marinate the Chicken
- In a bowl, combine olive oil, lime juice, garlic, chili powder, cumin, paprika, oregano, salt, and pepper. Add chicken and coat well. Let marinate for 20 minutes or more.
Cook the Chicken
- Heat a skillet over medium-high heat. Cook chicken for 6–8 minutes per side, or until fully cooked and golden. Let it rest, then slice.
Prepare the Rice
- In a saucepan, heat a bit of oil and toast rice for 2 minutes. Add chicken broth, diced tomatoes, corn, turmeric, and salt. Stir and bring to a boil. Reduce heat, cover, and simmer for 18 minutes or until rice is tender.
Assemble the Bowls
- In each bowl, layer rice, sliced chicken, black beans, and desired toppings. Finish with a squeeze of lime juice and sprinkle of cilantro.
Notes
- Swap chicken for tofu or roasted veggies for a vegetarian version.
- Use cauliflower rice to make it low-carb.
- Store components separately for best texture when reheating.
Nutrition
Calories: 480kcalCarbohydrates: 40gProtein: 38gFat: 18gFiber: 8gSugar: 3g
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