If you love that popular chain restaurant with the “irresistible” rice bowls, you know that this started out as a copycat recipe. I love everything about this meal- the chicken and rice, the Pico de Gallo, the beans and corn, and that chimichurri sauce!
So, I used the restaurant entree as my inspiration, but the best part of cooking at home is that you can adapt a recipe to suit your own taste and preferences. For instance, I left out the lettuce, and added more chicken and rice. I used way less salt and hold the guac please (am the only person in the world who doesn’t like avocado?).
The verdict, I thought it came really close to the restaurant version, and the recipe was not difficult (shortcuts are ok!).
So, are you ready to cook? Let’s break it down into easy steps.
4 Servings
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Ingredients:
Seasoning Blend
- 1/2 tsp. Cipotle Chile
- 1/2 tsp. oregano
- 1/2 tsp. cumin
- 1/2 tsp. onion granules
Chimichurri
- 3 tbsp. olive oil
- 1-1/2 tbsp. red wine vinegar
- 2 tbsp. chopped fresh parsley
- pinch red pepper flakes
OR take a short cut and use a chimichurri mix
Pico de Gallo
- 1 plum tomato, small dice
- 1/4 cup red onion, small dice
- 1 tbsp. jalapeno, fine dice
OR take a short cut and use store bought 😉
Cilantro Lime Rice
- 1 cup white rice (uncooked)
- 1/2 cup corn (optional)
- 2 cup water
- 1/2 tsp. salt
- 1/4 tsp. spice
- squeeze of lime juice
- 2 tbsp. chopped cilantro
Beans and Corn
- 1 can black beans, drained and rinsed
- 1 can sweet corn, drained and rinsed
- 1/4 cup chicken broth
- 1 tbsp. jalapeno, fine dice (or more, to taste)
- 2 tbsp. olive oil
Grilled Chicken
- 1 lb. boneless chicken breasts, thin sliced
- olive oil
- seasoning
- lime juice
- cilantro for garnish
- gluten free tortilla strips, for serving
Preparation:
- Whisk together the seasoning ingredients. This is my go-to spice blend for Mexican or Tex-Mex inspired meals. Read more about it here. It is bursting with flavor and brings all the components of the recipe together. You can use as much or as little or you like.
2. Stir together the chimichurri ingredients. If making from scratch, use kitchen shears to cut the parsley into small mince or for a large batch, you could use an electric chopper. Be sure to do this ahead of time so the flavors have time to meld.
3. For the Pico de Gallo, dice the tomato, red onion and jalapeno and stir together with a squeeze of lime juice. You can leave it at room temperature or refrigerate. Score if you found it pre-made at the grocery store!
4. Next cook the rice. Allow 15 minutes cook time and 5 minutes to rest. Just before serving, stir in chopped cilantro and a squeeze of lime.
5. Drain and rinse the corn and beans. In a small saucepan, stir together the corn, beans, olive oil, chicken broth and jalapeno. Warm over low heat for 15-20 minutes.
6. Now for the final step, it’s time to cook the chicken breast. Brush each breast with olive oil and sprinkle seasoning on both sides. Heat a grill pan over medium heat.
Cook for 8-10 minutes depending on thickness, turning halfway.
Here’s how I served it. I sliced the chicken breast and arranged it down one side of a platter. I layered the rice in the center, beans and corn next, and finally the Pico de Gallo. I drizzled the chimichurri sauce over the chicken and garnished with lime slices. For the table, I had extra chimi sauce for serving along with gluten free tortilla strips.
Let everyone make up their bowls with a little bit of everything and drizzle more chimi sauce over the top. Garnish with tortilla chips. Adult beverages optional! 
Notes ♪♫ When you cook from scratch at home, you have full control over your food and ingredients. You will not have to weigh the risk of ordering from the “Gluten Sensitive” or “Gluten Friendly” menu or worry if kitchen and serving staff are trained to understand gluten free. These bowls are absolutely, positively safe and delicious!
Preparation:
