Mexican Chicken and Rice Bowl with Black Beans and Corn
Tips for Experienced Cooks
To enhance the flavor profile, consider adding fresh garlic and smoked chipotle peppers to the black bean and corn salsa. The smokiness of the chipotle peppers will complement the smoked paprika in the spice mix. Additionally, try using a cast iron grill pan for the chicken to get a more pronounced grill flavor and appealing grill marks. For an extra touch, finish the chicken with a squeeze of lime juice right off the grill to heighten the flavors.
Step 1: Preheat and Prepare Spice Mixture
Preheat grill to medium-high heat. In a small bowl, mix together the following spices:
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Step 2: Season and Grill Chicken
Rub the chicken breasts with the spice mixture, then drizzle with olive oil. Grill the chicken for 6-7 minutes per side, or until cooked through.
- 4 chicken breasts
Step 3: Cook Rice
While the chicken is cooking, prepare the rice according to package instructions.
Step 4: Prepare Black Bean and Corn Salsa
In a medium bowl, mix together the following ingredients:
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
Step 5: Assemble Bowls
To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with a grilled chicken breast, then spoon the black bean and corn salsa over the chicken. Garnish with sliced avocado and additional cilantro, if desired.
Step 6: Serve and Enjoy
Serve the chicken and rice bowls immediately and enjoy!
Meat, Eggs, & Dairy
- 4 whole chicken breast
Fresh Produce & Herbs
- 1 whole lime
- 1 whole avocado
- 1/4 cup cilantro
Pantry Items
- 1 cup rice
- 1 can black beans
- 1 cup corn
- 1 tablespoon olive oil
Seasonings & Spices
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
