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grilled chicken power bowl 465821345

Grilled Chicken Power Bowl with Rice & Beans

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Get your healthy Grilled Chicken Power Bowl! Smoky chicken, rice, beans & fresh toppings for a satisfying, customizable meal prep or quick dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 1
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts 450g
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • 1 cup long-grain white rice or brown rice
  • 2 cups water or chicken broth
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • Salt to taste
  • Fresh cilantro, chopped optional
  • 1 can black beans or pinto beans, drained and rinsed 15 oz
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1 cup corn kernels fresh, frozen, or canned
  • 1/2 cup diced tomatoes
  • 1/2 cup diced red onion
  • 1/2 avocado, sliced California-grown Hass avocado preferred
  • Sour cream or Greek yogurt optional
  • Salsa or hot sauce optional
  • Fresh cilantro, chopped

Method
 

  1. In a bowl, mix olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
  2. Rub the seasoning mixture over both sides of the chicken breasts. Marinate for at least 15 minutes.
  3. Preheat a grill or grill pan over medium heat. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and set aside to rest.
  4. In a medium saucepan, combine rice, water or chicken broth, cumin, garlic powder, and salt. Bring to a boil.
  5. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes (or according to rice package instructions) until the rice is cooked and the liquid is absorbed. Fluff with a fork and stir in fresh chopped cilantro, if desired.
  6. In a small pan, heat olive oil over medium heat. Add the black beans (or pinto beans), cumin, chili powder, salt, and pepper.
  7. Cook for 5-7 minutes, stirring occasionally, until heated through. Remove from heat.
  8. Slice the grilled chicken into strips.
  9. Divide the rice, beans, and sliced chicken into bowls.
  10. Add your choice of toppings, such as corn, tomatoes, red onion, avocado, sour cream or Greek yogurt, salsa or hot sauce, and cilantro.
  11. Serve the burrito bowls immediately, or store in airtight containers for meal prep.

Notes

Ingredient Swap: I love using chicken thighs instead of breasts sometimes for a juicier, more flavorful bite, especially if I'm grilling over high heat.
Storage Tip: For meal prep, I keep the components separate in the fridge.
The avocado and tomato will brown or get watery if mixed in too early, so I add those fresh when I'm ready to eat.
Make-
Ahead Secret: The chicken marinade and the rice seasoning base are perfect to prepare the night before.
I often mix the dry spices for both in little containers so assembling the next day is a breeze.
Common Mistake: Don't skip letting the chicken rest after grilling.
I learned the hard way that slicing it immediately lets all those precious juices run out, leaving the meat dry.
Serving Suggestion: A squeeze of fresh lime right at the end is non-negotiable for me.
It brightens up the whole bowl and makes the flavors pop.
Equipment Note: No grill? No problem.
A heavy cast-iron skillet or even a standard non-stick pan gets a fantastic sear on that marinated chicken.
Just make sure it's nice and hot.