Chili Crisp Chicken Bowls

Smoky, taco seasoned chicken, roasted to perfection and piled onto fluffy rice with refried beans, diced tomatoes, and crunchy chili crisp.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword chicken bowls, chili crisp, mexican rice, refried beans

Prep Time 15

Cook Time 20

Marinating Time 20

Total Time 55

Servings

Calories 390kcal

1 tablespoon chili powder
1/2 tablespoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
1 1/4 pounds boneless skinless chicken breasts tenders, or thighs
2 - 2 1/2 cups cooked rice I used cilantro lime white rice
1 1/2 cups refried beans I used chipotle refried beans, but you can also use any refried beans, or seasoned black beans
10- ounce can Rotel tomatoes with green chilies drained, or 1 cup salsa
4 teaspoons Mexican chili crisp or more/less to taste
Chopped green onions for serving optional
Lime wedges for serving optional

In a small bowl, combine chili powder, cumin, onion powder, garlic powder, smoked paprika, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
Place the chicken in a zip-top bag, add the spice mixture and seal the bag. Shake the bag and massage the spice mixture into the chicken. Let stand for 20 minutes, or marinate for up to 12 hours. Refrigerate the chicken when marinating for longer than 20 minutes. I highly encourage you to marinate for at least 1 hour.
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
Transfer the chicken to the prepared pan and roast for 20 to 25 minutes, until a meat thermometer reads 165 degrees.
Meanwhile, heat the rice and beans according to the package directions. If desired, heat the tomatoes (unless you're using salsa). Arrange the rice and beans in shallow bowls. When the chicken is cool enough to handle, slice it in to thin strips and arrange it in the bowl with the rice and beans. Add the tomatoes (or salsa). Spoon the chili crisp over the chicken. Top with green onions (if using) and serve with lime wedges.