Save My neighbor knocked on my door one Tuesday night holding an empty Tupperware and asking if I had any leftovers of that chicken bowl thing. I'd brought her some the week before, not thinking much of it, just trying to use up the cilantro before it went bad. She said her kids had been asking about it ever since. That's when I realized this wasn't just another weeknight dinner. It had become something people actually craved.
I started making this when my usual taco night felt too predictable. One evening I had all the fixings but no tortillas, so I just piled everything into bowls over rice. My husband looked skeptical at first, then went back for seconds without a word. Now he requests it by name, and I've stopped buying tortillas altogether. It's funny how the best recipes sometimes happen because you forgot something at the store.
Ingredients
- Boneless, skinless chicken breasts (500 g): These soak up the spice marinade beautifully, and slicing them thin after grilling makes every bite tender and juicy.
- Olive oil (2 tbsp): Helps the spices cling to the chicken and keeps everything moist during grilling.
- Chili powder (2 tsp): The backbone of that warm, smoky heat that makes this bowl irresistible.
- Smoked paprika (1 tsp): Adds a gentle campfire note without any actual smoke, and the color it gives the chicken is gorgeous.
- Ground cumin (1 tsp): Earthy and a little nutty, it rounds out the spice blend and makes everything smell incredible.
- Garlic powder (1/2 tsp): Easier than fresh garlic in a marinade, and it distributes evenly without burning on the grill.
- Onion powder (1/2 tsp): Subtle sweetness that balances the heat and deepens the overall flavor.
- Salt (1/2 tsp for chicken, 1/2 tsp for rice): Essential for bringing out every other flavor, don't skip it.
- Black pepper (1/4 tsp): A little sharpness that wakes up your palate.
- Cayenne pepper (1/4 tsp): This is where the real heat lives, adjust it up or down depending on your courage.
- Lime juice (from 1 lime): Brightens the marinade and tenderizes the chicken, plus you'll want extra wedges for serving.
- Long grain white rice (200 g): Fluffy and neutral, it's the perfect base that soaks up all the flavorful juices.
- Water (480 ml): For cooking the rice to tender perfection.
- Black beans (400 g can, drained and rinsed): Creamy, hearty, and they add protein and fiber that make this bowl truly filling.
- Sweet corn kernels (200 g): A pop of sweetness in every bite that balances the spice beautifully.
- Fresh tomato salsa (150 g): Adds brightness and acidity, and it ties all the components together like magic.
- Ripe avocado (1, sliced): Creamy richness that cools down the heat and makes every forkful luxurious.
- Shredded cheddar or Monterey Jack cheese (50 g, optional): Melts slightly from the warm ingredients and adds a salty, tangy finish.
- Fresh cilantro leaves: The final flourish that makes the bowl look and taste restaurant worthy.
- Lime wedges: A squeeze right before eating makes everything sing.
Instructions
- Marinate the chicken:
- In a large bowl, whisk together the 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 until every inch is coated, then let them sit for at least 15 minutes, though an hour in the fridge makes them even better.
- Cook the rice:
- Rinse the rice under cold running water until the water runs clear, this removes excess starch and keeps it fluffy. Bring 2 cups of water and half a teaspoon of salt to a rolling boil, stir in the rice, then lower the heat to the gentlest simmer, cover tightly, and let it cook undisturbed for 15 minutes until tender and the water is absorbed.
- Rest and fluff the rice:
- Turn off the heat and let the covered pot sit for 5 minutes so the grains finish steaming. Fluff gently with a fork to separate every grain and release the steam.
- Grill the chicken:
- Heat a grill pan or heavy skillet over medium high heat until a drop of water sizzles instantly. Lay the marinated chicken breasts down and let them cook undisturbed for 5 to 6 minutes per side until they develop deep grill marks and the internal temperature reaches 165 degrees, then let them rest for 5 minutes before slicing thinly against the grain.
- Warm the beans and corn:
- In a small saucepan over low heat, gently warm the black beans and corn, stirring occasionally until heated through. This takes just a few minutes and keeps them from cooling down your bowl.
- Assemble the bowls:
- Divide the fluffy rice among four bowls, creating a generous base. Layer on the sliced chicken, black beans, corn, and a hearty spoonful of salsa, then finish with avocado slices, a sprinkle of cheese if you like, and a handful of fresh cilantro, with lime wedges on the side for squeezing.
Save I brought this to a potluck once, worried it wouldn't travel well. I set out all the components separately and let people build their own bowls. By the end of the night, every container was scraped clean, and three people had texted me for the recipe before I even got home. That's when I knew this was a keeper, not just for weeknights, but for any time I wanted to look like I knew what I was doing.
How to Get the Best Grilled Chicken
The secret is in the marinade and the heat. I used to marinate for just a few minutes and wonder why the flavor didn't go deep. Now I try to give it at least 30 minutes, and if I remember in the morning, I'll toss it together before work. The lime juice breaks down the proteins gently, and the oil keeps everything moist on the grill. Make sure your pan is screaming hot before the chicken hits it, that's what creates the crust and locks in the juices.
Substitutions and Swaps
This recipe is forgiving in the best way. If you don't have chicken breasts, thighs work beautifully and stay even juicier. Brown rice or quinoa can replace white rice, just adjust the cooking time and liquid. I've used pinto beans when I was out of black beans, and frozen corn works just as well as fresh. For a vegetarian version, skip the chicken and double the beans, or add roasted sweet potato cubes for something hearty and sweet.
Storing and Reheating
I like to store each component separately in the fridge, the chicken stays moist, the rice doesn't get soggy, and you can build fresh bowls all week. Everything keeps well for about four days. When reheating, I warm the rice and chicken separately in the microwave with a damp paper towel over them to keep things from drying out. The toppings like avocado and cilantro are always best added fresh.
- Store rice in an airtight container and sprinkle a teaspoon of water over it before reheating.
- Slice the chicken only as you need it, whole pieces stay juicier in the fridge.
- Keep avocado from browning by pressing plastic wrap directly onto the cut surface.
Save This bowl has become my answer to almost everything, busy weeknights, meal prep Sundays, surprise guests, even those nights when I just want something colorful and satisfying without a lot of fuss. I hope it becomes one of those recipes you reach for again and again, the kind that feels like home no matter how many times you make it.
Recipe FAQs
- → How do I get the chicken nicely charred?
Use a grill pan or cast-iron skillet over medium-high heat. Ensure the surface is hot before adding the marinated chicken. Don't move it around—let each side rest 5-6 minutes to develop a golden crust and caramelized exterior.
- → Can I prepare this in advance?
Yes. Cook the rice and beans the day before and store separately. Marinate the chicken overnight for deeper flavor. Slice the avocado and salsa just before serving to maintain freshness and texture.
- → What's the best way to adjust the spice level?
Control heat through the marinade—reduce cayenne for milder flavor or add diced jalapeños for extra kick. Serve hot sauce on the side so diners can customize their spice preference.
- → What are good substitutes for the white rice?
Brown rice, quinoa, or cilantro-lime cauliflower rice work wonderfully. Brown rice requires longer cooking (about 45 minutes), while quinoa takes roughly 15 minutes. Adjust liquid ratios according to package directions.
- → How do I make this dairy-free?
Simply omit the cheese—the bowl remains flavorful without it. All other ingredients are naturally dairy-free. Double-check packaged items like salsa and beans for hidden dairy or gluten additives.
- → Can I use rotisserie chicken instead of grilling?
Absolutely. Shred 500g cooked rotisserie chicken and warm it with the spice blend in a skillet for 2-3 minutes to infuse the flavors. This saves time while maintaining the Tex-Mex spice profile.