Grilled Chicken Bowl

Name: Grilled Chicken Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: other
Ingredients: 600 g chicken breast (boneless, skinless, 4 fillets); 2 tbsp olive oil; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp garlic powder; 0.5 tsp salt (for chicken seasoning); 1 pinch black pepper; 1.5 cup basmati rice (dry); 3 cup water (for cooking rice); 0.75 cup black beans (dry, soaked overnight and drained); 2 pcs corn (fresh ears, husked); 1 pcs bell pepper (medium, red, sliced into strips); 1 pcs red onion (medium, thinly sliced); 1 pcs avocado (large, diced); 150 g cherry tomato (halved); 3 tbsp cilantro (chopped); 2 pcs lime (halved, for squeezing); 1 tsp oil (for grilling vegetables)

RATING

0.0/5

TASTE SCORE

9/10

Juicy, smoky grilled chicken breast sliced over fluffy rice with black beans, charred corn, and fresh toppings. This hearty bowl brings all the best Southwest flavors together in one satisfying meal you can prep ahead for easy lunches all week.

PREP

15m

COOK

25m

SERVES

1 CUP

793 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Marinate the chicken.
1.In a large bowl, mix olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper into a paste.
2.Add chicken breasts and coat evenly with the spice paste.
3.Cover and set aside at room temperature while you prepare the other components.
TIPEven better if marinated 2-4 hours in the fridge. Bring to room temp before grilling.
boil · ~20 min
Cook the black beans.
Add soaked black beans and water to a pressure cooker. Cook on medium-high until the first whistle, then lower heat and cook 15 minutes. Let the pressure release naturally. Drain any excess liquid.
boil · ~17 min
Cook the rice.
1.Bring water to a rolling boil in a saucepan.
2.Add basmati rice, stir once, and reduce heat to low.
3.Cover tightly and simmer 12 minutes until water is absorbed.
4.Remove from heat, keep covered, and let steam 5 minutes. Fluff with a fork.
TIPDon't lift the lid during simmering — trapped steam is what cooks the rice evenly.
grill · ~15 min
Grill the chicken.
1.Heat a grill pan over medium-high heat until hot.
2.Place marinated chicken breasts on the grill.
3.Cook 6-7 minutes per side until internal temperature reaches 165°F.
4.Transfer to a cutting board and tent with foil. Rest 5 minutes before slicing.
TIPPress the chicken gently with your finger — it should feel firm but spring back slightly when done.
grill · ~10 min
Grill the corn and bell pepper.
1.Brush corn and bell pepper strips lightly with oil.
2.Place on the grill pan over medium-high heat.
3.Grill corn 8 minutes, turning every 2 minutes, until charred in spots.
4.Grill bell pepper strips 4 minutes until softened with char marks.
5.Let corn cool slightly, then slice kernels off the cob.
TIPCorn is ready when the kernels deepen in color and smell sweet with smoky notes.
other · ~2 min
Slice the chicken.
Slice rested chicken breasts across the grain into ¼-inch thick strips.
TIPCutting against the grain keeps each bite tender.
assemble · ~3 min
Assemble the bowls.
1.Divide rice evenly into 4 bowls.
2.Top each with black beans, grilled corn kernels, and bell pepper strips.
3.Arrange sliced grilled chicken on one side of each bowl.
4.Add diced avocado, cherry tomatoes, and red onion slices.
5.Sprinkle fresh cilantro over the top.
6.Serve with lime halves for squeezing.