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–+ servings
Mexican Chicken Rice Bowls

Savor Mexican Chicken Rice Bowls for a Flavorful Fiesta

Enjoy Mexican Chicken Rice Bowls for a delicious and customizable meal that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 1 hour
Total Time 1 hour 45 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 2 pieces Chicken Breasts Butterflied for even cooking
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 2 tablespoons Worcestershire Sauce Can be replaced with soy sauce
  • 1 teaspoon Garlic Powder 1 clove fresh garlic = 1/8 tsp powder
  • 1 teaspoon Chili Powder Adjust to taste or use smoked paprika
  • 1 teaspoon Cumin Omit or reduce for a milder taste
  • 1/2 teaspoon Red Pepper Flakes Adjust according to spice preference
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Sugar Can substitute with honey
  • 1 whole Lime Freshly squeezed
For Mexican Street Corn
  • 2 ears Fresh Corn Canned corn can be used if fresh isn't available
  • 1 piece Jalapeños Add according to heat preference
  • 1/2 cup Red Onion Diced; green onions can be used
  • 1/4 cup Cilantro Omit if not a fan
  • 1/2 cup Cotija Cheese Feta can be used as an alternative
  • 1 tablespoon Mayo Can substitute with Greek yogurt
For Peppers and Onions
  • 1 tablespoon Olive Oil For sautéing
  • 1 cup Onion Sliced
  • 1 cup Bell Peppers Any variety or mix for color
For Serve
  • 2 cups Prepared Rice Options include white or brown rice
  • 1 can Black Beans Or substitute with pinto beans
  • 1/2 cup Dressing Options Such as chipotle ranch or avocado crema
  • to taste Toppings Avocado slices, tortilla chips, and shredded cheese

Equipment

  • Grill
  • skillet
  • medium bowl
  • Large mixing bowl
  • resealable bag

Method
 

Step-by-Step Instructions
  1. Whisk together olive oil, Worcestershire sauce, garlic powder, chili powder, cumin, red pepper flakes, salt, pepper, sugar, and lime juice. Place margined chicken in a bag, pour marinade, seal and refrigerate for at least 1 hour.
  2. Preheat grill to medium heat (375°F). Remove chicken from fridge, grill for 20-25 minutes flipping halfway, until internal temp reaches 165°F. Let rest and slice.
  3. While chicken grills, heat olive oil in a skillet over medium-high heat. Sauté sliced onions and bell peppers for 5-7 minutes until tender. Season with salt and pepper.
  4. In a bowl, combine corn kernels, chopped jalapeños, diced red onion, cilantro, cotija cheese, and mayo. Drizzle with lime juice and season to taste.
  5. Cook rice according to package instructions. Fluff and set aside, keeping warm.
  6. To assemble, layer rice at the bottom of bowls, top with sliced grilled chicken, veggies, black beans, and street corn salad. Garnish with toppings.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 65gProtein: 40gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 250mgIron: 4mg

Notes

Customize your Mexican Chicken Rice Bowls with your favorite toppings and enjoy a delightful meal.

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