Mexican Chicken Bowls with Rice, Beans, and Queso Fresco

• servings: 6 servings
• active time: 20 minutes
• total time: 32 minutes

Ingredients

Marinade:

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lime juice

1/2 tablespoon chile powder

1 tablespoon minced garlic

2 teaspoons ground cumin

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 boneless, skinless chicken breast halves, each about 6 ounces

Rice:

1½ cup long-grain white rice or brown rice

3 cups low-sodium chicken broth

½ teaspoon kosher salt

¼ cup finely chopped fresh cilantro leaves

2 tablespoons fresh lime juice

Toppings:

2 ripe Hass avocados, cut into ½-inch dice

2 medium tomatoes, cut into ½-inch dice

½ cup finely chopped red onion, rinsed in a sieve under cold water

1 can (15 ounces) pinto beans, rinsed

1 cup crumbled queso fresco

2 limes, cut into wedges

1 bag (12 ounces) tortilla chips

Directions

Step 1

In a small bowl whisk the marinade ingredients. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, and refrigerate while you prepare the rice. Or you can marinate the chicken up to 8 hours.

Step 2

In a medium saucepan over medium heat on the stove, bring the rice, broth, and salt to a simmer. Reduce the heat to low and cook, covered, until the rice is tender and the liquid is absorbed, about 20 minutes. Remove from the heat and keep covered for 10 minutes. Stir in the cilantro and lime juice. Keep a lid on the rice until ready to use.

Step 3

While the rice is cooking, prepare the grill for direct cooking over medium heat (350° to 450°F).

Step 4

Remove the chicken from the bag and discard the marinade. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once. Transfer the chicken to a cutting board and let rest for 3 to 5 minutes. Cut into bite-sized chunks.

Step 5

Divide the rice evenly between individual bowls. Top the rice with equal amounts of chicken, avocado, tomato, onion, beans, and queso fresco. Serve with lime wedges and tortilla chips.

Notes

This recipe has been modified from the original. The original recipes is at: https://www.weber.com/US/en/recipes/poultry/mexican-chicken-bowls/weber-3419.html

Serve with the toppings of your choice. We usually substitute black beans for the pinto beans. If we don’t have queso fresco in the house we use whatever grated cheese we have. We usually do not serve limes and nacho chips with the bowl.

Nutrition

• Calories: calories