Save to Pinterest My coworker brought one of these bowls back from lunch and the smell alone made me trade half my sandwich for a bite. The smoky spice and bright lime hit differently when you're stuck at a desk under fluorescent lights. I went home that night and tried to recreate it with what I had in the pantry, and honestly, mine turned out better. Now it's my go to whenever I need something that tastes like effort but comes together faster than ordering delivery.
I made this the first time my sister visited after moving across the country, and she ate two bowls without looking up. She said it reminded her of the little taco spot we used to go to in college, the one with the red plastic chairs and the salsa bar. We didn't talk much that night, just ate and listened to music, but it felt like catching up anyway. Food has a way of filling in the gaps when words don't quite land.
Ingredients
- Boneless, skinless chicken breasts (500 g): The star protein that soaks up all the smoky, spicy marinade and chars beautifully on a hot pan, slice it thin after resting so it stays juicy in every bite.
- Olive oil (2 tbsp): Helps the spices cling to the chicken and keeps everything from sticking to the grill pan, don't skip it or you'll be scraping.
- Chili powder (2 tsp): Brings that warm, earthy heat that makes Tex Mex taste like Tex Mex, not just bland chicken with cumin.
- Smoked paprika (1 tsp): This is the secret to that almost grilled over charcoal flavor even if you're cooking indoors on a Tuesday night.
- Ground cumin (1 tsp): Adds a nutty depth that rounds out the spice blend and makes the whole kitchen smell like a cantina.
- Garlic powder (1/2 tsp) and onion powder (1/2 tsp): These two quietly do the heavy lifting in the background, building savory layers without any chopping.
- Salt (1/2 tsp), black pepper (1/4 tsp), cayenne pepper (1/4 tsp): The holy trinity of seasoning that brings balance, bite, and just enough heat to make you reach for a lime.
- Lime juice (from 1 lime): Brightens everything and tenderizes the chicken a bit, plus you'll want extra wedges for squeezing over the finished bowl.
- Long grain white rice (200 g): Fluffy, neutral, and perfect for soaking up all the juices and salsa, rinse it well or it'll clump.
- Water (480 ml) and salt (1/2 tsp): For cooking the rice, the salt makes a bigger difference than you'd think.
- Black beans (400 g can, drained and rinsed): Creamy, hearty, and they add protein and texture without any fuss, rinsing them cuts down on that tinny taste.
- Sweet corn kernels (200 g): A pop of sweetness that balances the spice and adds color, frozen works just as well as fresh.
- Fresh tomato salsa (150 g): The zesty, chunky topping that ties everything together, homemade is great but a good jarred one saves time and tastes just fine.
- Avocado (1 ripe): Creamy, cooling, and it melts into the warm rice in the best way, just make sure it's ripe or it won't slice nicely.
- Shredded cheddar or Monterey Jack cheese (50 g, optional): Melts over the hot chicken and adds a little richness, but the bowl is just as good without it.
- Fresh cilantro leaves: A handful on top makes it look restaurant pretty and adds a fresh, herby punch.
- Lime wedges: For squeezing over everything right before you dig in, it's the final bright note that wakes up every flavor.
Instructions
- Marinate the Chicken:
- In a large bowl, whisk together olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, cayenne, and lime juice until it forms a thick, fragrant paste. Toss the chicken breasts in the marinade, making sure every inch is coated, and let them sit for at least 15 minutes while you prep everything else.
- Cook the Rice:
- Rinse the rice under cold water until it runs clear to remove excess starch, then bring 2 cups water and half a teaspoon of salt to a boil in a saucepan. Add the rice, stir once, reduce heat to low, cover tightly, and let it simmer for 15 minutes without peeking, then remove from heat and let it steam, still covered, for 5 minutes before fluffing with a fork.
- Grill the Chicken:
- Heat a grill pan or heavy skillet over medium high heat until it's smoking hot, then lay the marinated chicken breasts down and let them sizzle undisturbed for 5 to 6 minutes per side until they're charred and cooked through. Let the chicken rest on a cutting board for 5 minutes so the juices redistribute, then slice it thinly against the grain.
- Warm the Beans and Corn:
- In a small saucepan over low heat, gently warm the drained black beans and corn, stirring occasionally, until they're heated through. You can add a pinch of salt or a squeeze of lime here if you want, but they're great as is.
- Assemble the Bowls:
- Divide the fluffy rice among 4 bowls, then layer on the sliced chicken, black beans, corn, and a generous spoonful of salsa. Top with avocado slices, a sprinkle of cheese if you're using it, a handful of fresh cilantro, and serve with lime wedges on the side for squeezing.
Save to Pinterest One night I made this for a friend going through a breakup, and she said it was the first thing that tasted like anything in days. We sat on the floor with our bowls and she cried a little, then laughed, then went back for seconds. Sometimes a good meal isn't about the recipe, it's about the moment it holds space for. This bowl has done that for me more times than I can count.
Making It Your Own
This recipe is wildly forgiving, so if you want to swap brown rice or quinoa for the white rice, go for it, just adjust the cooking time. I've made it with leftover rotisserie chicken when I was too tired to marinate anything, and it still tasted like a win. You can also char the corn in a dry skillet for extra smokiness, or toss in some sautéed bell peppers if you have them hanging around. The point is to make it work for your week, not the other way around.
Storing and Reheating
These bowls pack up beautifully for meal prep, just keep the components separate in airtight containers so the rice doesn't get soggy. The chicken stays good in the fridge for up to four days, and you can reheat it gently in a skillet or microwave without drying it out. I like to add fresh avocado and cilantro right before eating, and an extra squeeze of lime brings everything back to life. Cold chicken straight from the fridge on top of warm rice is also surprisingly delicious if you're in a hurry.
Serving Suggestions
If you want to stretch this into a bigger spread, serve it with tortilla chips, a side of sour cream, or a quick cabbage slaw dressed with lime and a pinch of salt. I've also piled everything into a big flour tortilla and called it a burrito, which my kids prefer because it's less messy. Sometimes I'll set out all the toppings and let everyone build their own bowl, which turns dinner into something a little more fun and a little less like I'm just feeding people.
- Add pickled jalapeños or hot sauce if you want more heat without adjusting the marinade.
- A dollop of Greek yogurt or sour cream cools everything down and adds creaminess.
- Crumbled tortilla chips on top give a satisfying crunch that makes every bite different.
Save to Pinterest This bowl has pulled me through busy weeks, lazy Sundays, and nights when I just needed something bright and satisfying without a lot of fuss. I hope it does the same for you.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes, though longer is better for deeper flavor. If time permits, marinate for 30 minutes to 2 hours in the refrigerator for the most robust spice penetration.
- → Can I make this without a grill pan?
Yes, you can cook the marinated chicken in a regular skillet over medium-high heat for 5-6 minutes per side until golden and cooked through. A cast-iron skillet works particularly well for achieving nice browning.
- → What's the best way to cook the rice?
Rinse the rice under cold water first to remove excess starch. Use a 1:2 ratio of rice to water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Let it rest covered for 5 minutes before fluffing with a fork.
- → How can I make this spicier?
Increase the cayenne pepper in the marinade, add diced jalapeños to the bowl, or stir extra hot sauce into the salsa. You can also use habanero peppers for a more intense heat level.
- → Is this truly gluten-free?
The base components are naturally gluten-free, but verify that packaged ingredients like salsa and beans are certified gluten-free, as some brands may contain hidden gluten or cross-contamination from processing.
- → Can I prepare this ahead of time?
Cook the rice and beans in advance and store separately in the refrigerator for up to 3 days. Grill the chicken up to 2 days ahead. Assemble bowls fresh to keep ingredients at optimal texture, or prepare components and let guests assemble their own.