Chargrill Chicken with Brown rice


Eat with your eyes and dig into this insanely colorful bowl of spiced beef, veggies and herbed dressing.

Chargrill Chicken with Brown rice Recipe

Servings 4 Servings
Prep Time 20 mins
Cook Time 30 mins


  • 200 g brown rice 1 cup
  • 400 g black beans rinsed and drained
  • 4 pcs Chicken Thigh Fillets 100 g each
  • 30 g taco seasoning
  • 2/3 cup 160g light sour cream
  • 2 tbsp lime juice
  • 1 small red onion finely chopped
  • 2 tomatoes finely chopped
  • 2 spring onions thinly sliced
  • 2 tbsp chopped coriander
  • 1 tbsp drained pickled jalapeños chopped
  • 1 tbsp olive oil
  • 8 red oak leaf lettuce leaves
  • 2 carrots peeled, cut into matchsticks
  • 1 just-ripe avocado stoned, peeled, coarsely chopped


  • Cook the rice in a large saucepan of boiling water for 30 mins or until tender. Drain well. Transfer to a bowl. Add the black beans. Toss to combine.
  • Meanwhile, place the chicken in a bowl. Sprinkle with 3 tsp of the taco seasoning and toss to combine. Heat a barbecue grill or chargrill on medium. Cook chicken for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  • While the chicken is resting, combine the sour cream, half the lime juice and the remaining taco seasoning in a bowl. Season.
  • Place the onion, tomato, spring onion, coriander, jalapeño, oil and remaining lime juice in a small bowl. Season and gently stir to combine.
  • Divide the rice mixture evenly among serving bowls. Thinly slice the chicken. Arrange the lettuce, carrot, avocado and chicken over the rice mixture in the bowls. Top with a dollop of sour cream mixture. Spoon over the tomato salsa to serve.
Author: Chicken and Salad Recipes
Calories: 589kcal
Course: Dinner
Cuisine: Mexican

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