Grilled Chicken Taco Bowls with Avocado Lime Crema
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 (gluten-free) ready in about 50 minutes pairs chicken breast, (15 oz) 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 a quick salad or grain on the side. 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Chicken Taco Bowls with Avocado Lime Crema take to make?
Total time is about 50 minutes (30 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Chicken Taco Bowls with Avocado Lime Crema?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.
Can I substitute ingredients in Grilled Chicken Taco Bowls with Avocado Lime Crema?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Chicken Taco Bowls with Avocado Lime Crema for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Grilled Chicken Taco Bowls with Avocado Lime Crema gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
