If you love the idea of a burrito but want something lighter and fresher, this bowl is for you. Grilled chicken, simply spiced, sits over rice with black beans, sweet corn, crunchy vegetables and a bright homemade pico de gallo.
It's a build-it-yourself kind of dinner, which makes it as easy as it is satisfying. Everything comes together in about 30 minutes, and most of that is chopping the salsa and grilling the chicken.
It serves one, so it's perfect for a night when it's just you – and the salsa and toppings are easy to scale up if you're feeding more.
Why this dinner works
Beyond the chicken, this is mostly assembly, and that's the charm of it. The pico de gallo comes together in one bowl with a toss, and the chicken needs nothing more than a light spray of oil and a generous rub of salt, pepper and garlic powder before it hits a hot pan.
The bowl is endlessly flexible. The rice, beans and corn make it filling, while the red cabbage, carrot and avocado add crunch and creaminess. Piled together with a spoonful of salsa over the top, it hits every note – warm, fresh, tangy and a little smoky.
It's a good way to use up leftover rice and any vegetables that need eating, which makes it a useful one for the end of the week. Because the toppings are prepared separately, it's easy to build one bowl exactly how you like it.
It's also quick to adapt to your own taste. Leave the jalapeño out for a mild bowl, or keep it in for a gentle kick. Either way, the fresh salsa is what lifts the whole thing above an ordinary rice bowl.
Quick Glance
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Total time: 30 minutes
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Serves: 1
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Dietary notes: Dairy-Free, Gluten-Free
Ingredients
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2 fresh tomatoes, seeded and finely diced
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½ red onion, finely diced
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1 small garlic clove, minced
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1 small jalapeño, seeded and finely diced
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Handful of fresh coriander or parsley, chopped (about 30g)
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Pinch of salt
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2 tbsp lime juice
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130g skinless chicken breast
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Spray oil
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Salt, black pepper and garlic powder, to season
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⅓ cup cooked rice
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¼ cup black beans
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¼ cup sweet corn
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¼ cup red cabbage, chopped
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¼ cup carrot, grated
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¼ avocado, sliced
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Small handful of fresh coriander, chopped (about 5g)
Materials / utensils
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Grill pan or frypan
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Mixing bowl
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Chopping board and knife
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Serving bowl
Step-by-step method
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Prepare the pico de gallo by adding the chopped tomatoes, onion, garlic, jalapeño, coriander, a pinch of salt and the lime juice to a mixing bowl. Toss to combine and set aside.
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Spray the chicken lightly with oil and season with salt, black pepper and garlic powder. Massage it in on both sides until the meat is well coated.
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Cook the chicken on a hot grill pan or frypan for about 7 minutes each side, or until cooked through. Rest it briefly, then slice.
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Assemble the bowl with the rice, black beans, corn, carrot, cabbage and avocado, then add the sliced chicken and a generous spoonful of pico de gallo. Sprinkle with the fresh coriander and serve immediately.
Tips and swaps
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The pico de gallo is best on the day it's made. Tomatoes soften and lose their bite if it sits for too long.
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Seeding the tomatoes keeps the salsa from turning watery – worth taking the extra minute.
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Lime juice is doing more than flavour here; it also lifts the onion and keeps everything tasting bright.
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No jalapeño? A pinch of chilli flakes works, or simply leave it out for a milder bowl.
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Warm your rice through before you build the bowl so the hot and cold elements contrast nicely.
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If you don't have black beans, kidney beans or a tin of mixed beans will do the job.
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Shredded leftovers of any cooked chicken can stand in, which makes this a great way to use up the fridge.
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Rinse the sliced red onion in cold water if you'd like it a little milder.
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Everything except the avocado can be prepped a few hours ahead and kept covered in the fridge.
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To make it for two or more, simply double the toppings and cook a little extra chicken.
FAQs
Can I make this with leftover chicken?
Yes. Shredded or sliced cooked chicken works well – warm it through, or use it cold for a lunch bowl.
How do I stop the avocado going brown?
Slice it just before you serve. A squeeze of lime over the top also slows it down.
Can I make the pico de gallo ahead of time?
You can make it an hour or two ahead and keep it covered in the fridge, though it's at its best the day it's made.
What can I use instead of jalapeño?
Leave it out for a milder bowl, or use a pinch of chilli flakes. Pickled jalapeños are a nice shortcut if you have them.
Is this recipe gluten free?
Yes, it's gluten free as written, as long as your spices and beans are. If you're cooking for someone with a strict intolerance, check the labels.
Want more weeks like this?
A bowl this flexible is worth keeping in rotation. Take the quiz to find the plan that fits your week.
