Mojito Chicken Bowls: Prepare to be transported to a tropical paradise with every single bite! Imagine succulent, grilled chicken infused with the bright, zesty flavors of a classic mojito, all nestled atop a bed of fluffy rice and vibrant, fresh toppings. This isn’t just dinner; it’s an experience.

The inspiration for this dish comes from the iconic Cuban cocktail, the mojito. While the exact origins of the mojito are debated, it’s widely believed to have originated in Havana, Cuba, sometime in the 16th century. Originally used for medicinal purposes, it quickly evolved into a beloved beverage enjoyed worldwide. We’ve taken those same refreshing flavors lime, mint, and a touch of sweetness and transformed them into a savory and satisfying meal.

What makes these Mojito Chicken Bowls so irresistible? It’s the perfect balance of flavors and textures. The chicken is tender and juicy, marinated in a tangy, herbaceous sauce that awakens your taste buds. The rice provides a comforting base, while the fresh toppings like avocado, black beans, and corn add pops of color and crunch. Plus, it’s incredibly easy to customize to your liking! Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a summer gathering, these bowls are sure to be a hit. Get ready to experience a taste of sunshine in every spoonful!

Ingredients:

For the Mojito Chicken:

2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup olive oil
1/4 cup fresh lime juice
1/4 cup chopped fresh mint leaves
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1 tablespoon brown sugar
1 teaspoon lime zest
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup white rum (optional, but adds a nice flavor!)

For the Rice:

2 cups long-grain white rice
4 cups water
1 teaspoon salt
1 tablespoon olive oil (optional, for fluffier rice)

For the Black Bean Salsa:

1 (15-ounce) can black beans, rinsed and drained
1 red bell pepper, diced
1/2 red onion, finely chopped
1 jalapeno, seeded and minced (optional, for heat)
1/4 cup chopped fresh cilantro
1/4 cup lime juice
1 tablespoon olive oil
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper

For the Avocado Crema:

2 ripe avocados
1/2 cup sour cream (or Greek yogurt for a healthier option)
1/4 cup lime juice
2 tablespoons water (or more, to reach desired consistency)
1/4 teaspoon salt
1/4 teaspoon garlic powder

Optional Toppings:

Lime wedges
Chopped fresh cilantro
Hot sauce
Shredded lettuce
Plantain chips

Preparing the Mojito Chicken Marinade:

Alright, let’s get started with the star of the show the Mojito Chicken! The key to amazing flavor is a good marinade, so we’ll start there.

In a medium-sized bowl, whisk together the olive oil, lime juice, chopped mint, chopped cilantro, minced garlic, brown sugar, lime zest, salt, pepper, and rum (if using). Make sure everything is well combined. The brown sugar should dissolve nicely into the mixture.
Place the cubed chicken breasts into a large resealable plastic bag or a glass container. Pour the marinade over the chicken, ensuring that all the pieces are coated evenly.
Seal the bag or cover the container and refrigerate for at least 30 minutes, or preferably for 2-4 hours. The longer it marinates, the more flavorful the chicken will be! I usually aim for at least an hour, but if you’re short on time, 30 minutes will do. Don’t marinate for longer than 8 hours, as the lime juice can start to break down the chicken and make it mushy.

Cooking the Mojito Chicken:

Now that our chicken has had a chance to soak up all that delicious mojito flavor, it’s time to cook it up!

Heat a large skillet or grill pan over medium-high heat. Add a tablespoon of olive oil to the pan to prevent sticking.
Remove the chicken from the marinade, letting any excess drip off. Discard the marinade we don’t want to reuse it.
Carefully place the chicken cubes in a single layer in the hot skillet or grill pan. Avoid overcrowding the pan, as this will lower the temperature and cause the chicken to steam instead of sear. If necessary, cook the chicken in batches.
Cook the chicken for about 5-7 minutes per side, or until it’s cooked through and has a nice golden-brown color. The internal temperature should reach 165°F (74°C). Use a meat thermometer to ensure accuracy.
Once the chicken is cooked, remove it from the skillet or grill pan and set it aside. Let it rest for a few minutes before assembling the bowls. This will help the juices redistribute, resulting in more tender and flavorful chicken.

Preparing the Rice:

Next up, let’s get our rice cooking. I like to use long-grain white rice for these bowls, but you can substitute it with brown rice, quinoa, or any other grain you prefer.

Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
In a medium-sized saucepan, combine the rinsed rice, water, salt, and olive oil (if using).
Bring the mixture to a boil over high heat. Once it’s boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 18-20 minutes, or until all the water has been absorbed and the rice is tender.
Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes. This allows the rice to steam and become even more fluffy.
Fluff the rice with a fork before serving.

Making the Black Bean Salsa:

This black bean salsa adds a burst of freshness and flavor to the bowls. It’s super easy to make and can be customized to your liking.

In a medium-sized bowl, combine the rinsed and drained black beans, diced red bell pepper, finely chopped red onion, minced jalapeno (if using), chopped cilantro, lime juice, olive oil, cumin, salt, and pepper.
Stir everything together until well combined.
Taste and adjust the seasonings as needed. You might want to add more lime juice for extra tanginess, or more jalapeno for extra heat.
Let the salsa sit for at least 10 minutes to allow the flavors to meld together.

Creating the Avocado Crema:

The avocado crema adds a creamy, cool, and refreshing element to the bowls. It’s incredibly easy to make and takes just a few minutes.

In a food processor or blender, combine the avocados, sour cream (or Greek yogurt), lime juice, water, salt, and garlic powder.
Blend until smooth and creamy. Add more water, one tablespoon at a time, until you reach your desired consistency. I like mine to be pourable but still thick enough to hold its shape.
Taste and adjust the seasonings as needed. You might want to add more lime juice for extra tanginess, or more salt for extra flavor.
Transfer the avocado crema to a squeeze bottle or a small bowl.

Assembling the Mojito Chicken Bowls:

Now for the fun part putting everything together! This is where you can get creative and customize your bowls to your liking.

Divide the cooked rice among four bowls.
Top each bowl with the Mojito Chicken.
Spoon the black bean salsa over the chicken.
Drizzle generously with the avocado crema.
Garnish with your favorite toppings, such as lime wedges, chopped fresh cilantro, hot sauce, shredded lettuce, or plantain chips.
Serve immediately and enjoy!

Tips and Variations:

Make it ahead: You can prepare the chicken marinade, black bean salsa, and avocado crema ahead of time and store them in the refrigerator. The rice can also be cooked in advance and reheated. This makes assembling the bowls a breeze!
Spice it up: Add more jalapeno to the black bean salsa or use a spicier hot sauce for an extra kick.
Add more veggies: Feel free to add other vegetables to the bowls, such as corn, tomatoes, or cucumbers.
Use different protein: If you’re not a fan of chicken, you can substitute it with shrimp, tofu, or black beans.
Make it vegan: Use plant-based sour cream or yogurt for the avocado crema and omit the chicken or substitute it with tofu or black beans.
Grilling the Chicken: Grilling the chicken adds a smoky flavor that complements the mojito marinade beautifully. If you choose to grill, make sure to preheat your grill to medium-high heat and grill the chicken for about 4-5 minutes per side, or until cooked through.
Rice Variations:

Conclusion:

So, there you have it! These Mojito Chicken Bowls are truly a flavor explosion you won’t want to miss. From the zesty, vibrant marinade to the perfectly cooked chicken and the refreshing combination of toppings, every bite is a little piece of sunshine. I genuinely believe this recipe is a must-try, not just for its incredible taste, but also for its versatility and ease of preparation. It’s a fantastic way to bring a taste of the tropics to your dinner table, even on the busiest weeknights.

What makes these bowls so special? It’s the harmonious blend of sweet, savory, and tangy flavors that dance on your palate. The lime and mint in the marinade infuse the chicken with a bright, herbaceous aroma, while the touch of rum (optional, of course!) adds a subtle depth that elevates the dish to another level. And let’s not forget the toppings! The creamy avocado, juicy mango, and crunchy red onion create a symphony of textures and tastes that perfectly complement the chicken.

But the beauty of this recipe lies in its adaptability. Feel free to experiment with different variations to suit your preferences and dietary needs. For a spicier kick, add a pinch of chili flakes to the marinade or a drizzle of sriracha mayo on top. If you’re looking for a vegetarian option, you can easily substitute the chicken with grilled halloumi cheese or marinated tofu. And for a heartier meal, consider adding a scoop of quinoa or brown rice to the base of the bowl.

Serving Suggestions and Variations:

Serve these bowls with a side of plantain chips for an extra touch of Caribbean flair.

Turn them into tacos by using warm tortillas instead of a bowl.

Pack them for lunch they’re just as delicious cold!

Add black beans or corn for extra fiber and nutrients.

For a low-carb option, skip the rice and load up on extra veggies.

I’m confident that you’ll absolutely love these Mojito Chicken Bowls. They’re perfect for a quick and easy weeknight dinner, a fun weekend gathering, or even a refreshing summer picnic. The bright, fresh flavors are sure to impress your family and friends, and the customizable nature of the recipe means you can tailor it to everyone’s tastes.

Now, it’s your turn! I wholeheartedly encourage you to give this recipe a try. Don’t be afraid to get creative with the toppings and make it your own. And most importantly, don’t forget to share your experience! I’d love to hear what you think of these Mojito Chicken Bowls and see your own unique variations. Tag me in your photos on social media, leave a comment below, or send me an email I can’t wait to see what you create! Happy cooking!

I truly believe that cooking should be an enjoyable and rewarding experience, and I hope this recipe inspires you to get in the kitchen and have some fun. So, gather your ingredients, put on some music, and let’s get cooking! I promise, you won’t be disappointed.

Mojito Chicken Bowls: A Refreshing & Easy Recipe

Zesty Mojito Chicken Bowls with fluffy rice, vibrant black bean salsa, and creamy avocado crema. A fresh and flavorful meal perfect for any night!

Prep Time25 minutes

Cook Time35 minutes

Total Time60 minutes

Category: Dinner

Yield: 4 servings

Save This Recipe

Ingredients

2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

1/4 cup olive oil

1/4 cup fresh lime juice

1/4 cup chopped fresh mint leaves

2 tablespoons chopped fresh cilantro

2 cloves garlic, minced

1 tablespoon brown sugar

1 teaspoon lime zest

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup white rum (optional)

2 cups long-grain white rice

4 cups water

1 teaspoon salt

1 tablespoon olive oil (optional)

1 (15-ounce) can black beans, rinsed and drained

1 red bell pepper, diced

1/2 red onion, finely chopped

1 jalapeno, seeded and minced (optional)

1/4 cup chopped fresh cilantro

1/4 cup lime juice

1 tablespoon olive oil

1/2 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

2 ripe avocados

1/2 cup sour cream (or Greek yogurt)

1/4 cup lime juice

2 tablespoons water (or more, to consistency)

1/4 teaspoon salt

1/4 teaspoon garlic powder

Lime wedges

Chopped fresh cilantro

Hot sauce

Shredded lettuce

Plantain chips

Instructions

Prepare the Mojito Chicken Marinade: In a medium bowl, whisk together olive oil, lime juice, mint, cilantro, garlic, brown sugar, lime zest, salt, pepper, and rum (if using).

Place cubed chicken in a resealable bag or container. Pour marinade over chicken, ensuring it’s well coated. Refrigerate for at least 30 minutes, preferably 2-4 hours (but no longer than 8 hours).

Cook the Mojito Chicken: Heat a large skillet or grill pan over medium-high heat with olive oil.

Remove chicken from marinade (discard marinade). Cook chicken in a single layer for 5-7 minutes per side, until cooked through (internal temperature of 165°F/74°C). Cook in batches if needed.

Remove chicken and let rest for a few minutes.

Prepare the Rice: Rinse rice until water runs clear.

In a saucepan, combine rice, water, salt, and olive oil (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, until water is absorbed and rice is tender.

Remove from heat and let sit, covered, for 5-10 minutes. Fluff with a fork.

Make the Black Bean Salsa: In a medium bowl, combine black beans, red bell pepper, red onion, jalapeno (if using), cilantro, lime juice, olive oil, cumin, salt, and pepper. Stir well and let sit for 10 minutes.

Create the Avocado Crema: In a food processor or blender, combine avocados, sour cream (or Greek yogurt), lime juice, water, salt, and garlic powder. Blend until smooth, adding more water as needed to reach desired consistency.

Assemble the Bowls: Divide rice among bowls. Top with Mojito Chicken, black bean salsa, and avocado crema. Garnish with desired toppings. Serve immediately.

Notes

Make Ahead: Marinade, salsa, and crema can be made ahead and refrigerated. Rice can also be cooked in advance.

Spice It Up: Add more jalapeno to the salsa or use a spicier hot sauce.

Add More Veggies: Corn, tomatoes, or cucumbers are great additions.

Use Different Protein: Substitute chicken with shrimp, tofu, or black beans.

Make it Vegan: Use plant-based sour cream/yogurt and omit chicken or substitute with tofu/black beans.

Grilling the Chicken: Grilling adds a smoky flavor. Preheat grill to medium-high and grill for 4-5 minutes per side, or until cooked through.

Rice Variations: Consider adding lime juice and cilantro to the rice for extra flavor.

Mojito Chicken Bowls: A Refreshing & Easy Recipe