El Pollo Loco Chicken Rice Bowl
Bring the bold, zesty flavors of your favorite restaurant into your kitchen with this irresistible El Pollo Loco Chicken Rice Bowl recipe! Tender, marinated chicken thighs are infused with the vibrant tang of fresh orange and lime juices, smoky spices like chili powder and paprika, and a hint of garlic, then grilled to perfection. Nestled atop a bed of fluffy, seasoned rice and paired with hearty black beans, creamy avocado, and fresh pico de gallo, this dish is a vibrant fiesta in every bite. Perfectly customizable with shredded lettuce, sour cream, and a drizzle of avocado dressing, this quick and easy meal is ideal for busy weeknights or weekend gatherings. Create a satisfying, restaurant-quality chicken rice bowl in just 50 minutes that’s as wholesome as it is delicious.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 0.5 cup Fresh orange juice
- 0.25 cup Fresh lime juice
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup White rice
- 2 cups Chicken broth
- 1 cup Black beans, drained and rinsed
- 0.5 cup Fresh pico de gallo
- 0.5 cup Shredded lettuce
- 1 avocado Avocado, sliced
- 0.25 cup Sour cream
- 2 tablespoons Fresh cilantro, chopped
- 0.25 cup Avocado dressing (optional)
- 4 pieces Lime wedges for serving (optional)
Instructions
In a medium mixing bowl, combine orange juice, lime juice, olive oil, minced garlic, cumin, chili powder, paprika, salt, and pepper to create the marinade.
Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour, preferably overnight.
Cook the rice: In a medium saucepan, bring 2 cups of chicken broth to a boil. Add 1 cup of white rice, reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the broth is absorbed. Fluff with a fork and set aside.
Preheat a grill pan or outdoor grill over medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing into strips.
Heat the black beans in a small saucepan over low heat until warmed through. Stir occasionally.
Assemble the bowls: Divide the cooked rice evenly among four bowls. Top each bowl with sliced grilled chicken, a scoop of black beans, fresh pico de gallo, shredded lettuce, sliced avocado, and a dollop of sour cream.
Garnish with chopped cilantro and drizzle with avocado dressing if using. Serve with lime wedges on the side for an extra burst of flavor.
Enjoy your homemade El Pollo Loco Chicken Rice Bowl!
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 998 mg | 43% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 5.7 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1012 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
