Mexican Chicken Rice Bowls

Closeup on a Mexican chicken rice bowl with a fork.

5 from 6 votes

Mexican Chicken Rice Bowls are loaded with bold flavors, featuring tender seasoned chicken, spicy street corn, sautéed peppers and onions, and all your favorite toppings for an easy, satisfying meal. Perfect for entertaining or weeknight dinners, they’re hearty, customizable, and full of irresistible Tex-Mex goodness!

Course Main Dish

Cuisine Mexican

Keyword chipotle ranch dressing, cilantro lime rice, Mexican chicken rice bowls, restaurant style refried beans

Prep Time 1

Cook Time 30

Total Time 1 30

Servings servings

Calories 644kcal

Author Sue Ringsdorf

Ingredients

For the chicken marinade:

3 pounds chicken breasts
1/2 cup olive oil
3 Tablespoons Worcestershire Sauce
1 teaspoon garlic powder
1 Tablespoon chili powder
1 Tablespoon cumin
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon black pepper
1 Tablespoon sugar
1 whole lime - freshly squeezed

For the Mexican street corn:

6 ears fresh corn
1-2 large jalapeños - chopped (with or without seeds)
1/3 cup red onion - chopped
1/3 cup cilantro - chopped
1/3 cup Cotija cheese - crumbled
1/4 cup mayo with olive oil - or mayo
1 large lime - freshly squeezed
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder

For the peppers and onions:

1 Tablespoon olive oil
1 large onion - sliced thin
2 large bell peppers - any variety, sliced thin
kosher salt and freshly ground black pepper - to taste

For the remaining side ingredients:

4-6 cups prepared rice
15 oz. black beans - rinsed and drained
your choice of dressing - chipotle ranch dressing, avocado crema, blender salsa etc.
sliced avocados, chips, cheese, etc. - for serving

Instructions

Prep chicken: Butterfly the chicken breasts and put into freezer bag. Combine all ingredients for the chicken marinade and pour into bag with the chicken. Zip the bag tight and massage the marinade around into the chicken. Store in refrigerator for at least an hour. You can also freeze this for a quick future meal.
3 pounds chicken breasts, 1/2 cup olive oil, 3 Tablespoons Worcestershire Sauce, 1 teaspoon garlic powder, 1 Tablespoon chili powder, 1 Tablespoon cumin, 1 teaspoon red pepper flakes, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 Tablespoon sugar, 1 whole lime
Cook chicken: Light an outdoor grill (or can be done indoors) and regulate heat to approximately 375 degrees. Grill chicken for approximately 20 - 25 minutes or until done (165 degrees on a meat thermometer). Let meat sit on kitchen counter for 15 minutes and then slice into strips.
Sauté veggies: Meanwhile, thinly slice peppers and onions and saute in olive oil until soft. Season with cumin, salt, and pepper.
1 Tablespoon olive oil, 2 large bell peppers, 1 large onion, kosher salt and freshly ground black pepper

Nutrition