Grilled Chicken Taco Bowls with Avocado Lime Crema

By AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A zesty Mexican-inspired bowl with tender grilled chicken, black beans, rice, and a creamy avocado-lime crema for a fresh, flavorful twist. This Mexican-inspired chicken recipe (gluten-free), ready in about 50 minutes, pairs chicken breast, black beans, brown rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 20 min Serves 4 Mexican cuisine 520 cal/serving

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Ingredients

2 lbs chicken breast
1 can (15 oz) black beans
1 cup brown rice
1 large avocado
1 lime
1/2 cup sour cream
1/4 cup cilantro
1/2 cup tortilla chips
1 tsp chili powder
1/2 tsp cumin

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Instructions

Step 1: Preheat grill to medium-high. Season 2 lbs chicken breast with 1 tsp chili powder, 1/2 tsp cumin, and 1/2 tsp salt. Grill 6-8 minutes per side until cooked through. Let rest 5 minutes, then slice into strips.
Step 2: In a skillet, warm 15 oz black beans over medium heat, stirring in 1/2 tsp chili powder and 1/4 tsp salt. Cook 5 minutes until heated through.
Step 3: For crema: mash 1 large avocado with 1/2 cup sour cream, juice of 1 lime, 1/4 cup chopped cilantro, and 1/2 tsp salt. Stir until smooth.
Step 4: Cook 1 cup brown rice according to package instructions. Assemble bowls with rice, black beans, chicken, and top with 2 tbsp crema. Crisp 1/2 cup tortilla chips in a dry skillet and sprinkle over each bowl.