Ingredients:

  • 600 g Chicken Breasts
  • 60 ml Olive Oil
  • 30 ml Lime Juice (for marinade)
  • 10 g Chili Powder (Ancho or standard)
  • 5 g Ground Cumin
  • 5 g Garlic Powder
  • Kosher Salt and Black Pepper (to taste)
  • 300 g Long-Grain White Rice
  • 475 ml Chicken or Vegetable Stock
  • 15 g Butter or Oil (for rice)
  • 30 g Fresh Cilantro, chopped
  • Zest of 1 lime
  • 15 ml Lime Juice (for rice)
  • 425 g Black Beans (rinsed and drained)
  • 200 g Sweet Corn (fresh or frozen/thawed)
  • 240 ml Salsa (Pico de Gallo or medium heat)
  • 2 ripe Avocados, diced
  • Optional: Sour Cream, Shredded Cheese, Hot Sauce

Instructions:

  1. Marinate the Chicken: Combine olive oil, 30 ml lime juice, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Add the chicken breasts, coat thoroughly, and marinate for a minimum of 30 minutes (up to 4 hours refrigerated).
  2. Prepare the Rice Base: Melt butter/oil in a saucepan. Add the dry rice and toast for 1 minute. Add the stock and salt, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit, covered, for 10 minutes.
  3. Finish the Rice: Fluff the cooked rice with a fork. Stir in the chopped cilantro, the remaining 15 ml of lime juice, and the lime zest. Keep warm.
  4. Preheat Grill and Prep Toppings: Preheat your grill or grill pan to medium-high heat (approx. 200°C / 400°F). Prepare toppings: rinse beans, thaw corn, and dice the avocado.
  5. Grill the Chicken: Place the marinated chicken on the hot grill. Cook for 5–7 minutes per side until an internal temperature of 74°C (165°F) is reached and char marks develop.
  6. Rest and Slice: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Slice thinly across the grain.
  7. Assemble the Bowls: Divide the cilantro-lime rice among four bowls. Layer with the sliced grilled chicken, black beans, corn, salsa, and avocado. Garnish with optional sour cream, cheese, or hot sauce.