Jul 14 2026
Restaurants›Taco Kat›Grilled Chicken Bowl Recipe

Grilled Chicken Bowl Recipe

Inspired by Taco Kat
Time1h
Serves2

Rice & pinto beans

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Ingredients

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Grilled Chicken

Rice

Pinto Beans

Toppings (Optional)

Method

Grilled Chicken

  1. 1

    Marinate the Chicken

    In a bowl, combine olive oil, garlic powder, paprika, salt, black pepper, and lemon juice. Add the chicken breasts and coat them with the marinade. Let it sit for at least 30 minutes (or up to overnight in the refrigerator).

  2. 2

    Grill the Chicken

    Preheat the grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Remove the chicken from the grill and let it rest for 5 minutes before slicing.

Rice

  1. 3

    Cook the Rice

    In a saucepan, combine the white rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.

Pinto Beans

  1. 4

    Prepare the Pinto Beans

    In a small saucepan, combine the canned pinto beans (drained and rinsed), water, cumin, and salt. Bring to a simmer over medium heat and cook for about 5-7 minutes until heated through. Stir occasionally.

Assemble the Bowl

  1. 5

    Combine and Serve

    In a bowl, layer the cooked rice, followed by pinto beans, and sliced grilled chicken. Add optional toppings such as sliced avocado, chopped cilantro, diced tomatoes, and a lime wedge on the side. Serve warm.

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