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5 from 7 votes
Overhead picture of Peruvian Chicken Rice Bowls on a wooden platter
Peruvian Chicken Rice Bowls
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
With lots of delicious, vibrant flavor, juicy, tender chicken and a boatload of fresh healthy veggies, these Peruvian Chicken Rice Bowls take the humble chicken breast from ordinary to super extraordinary!
Course: Main Course
Cuisine: Peruvian
Keyword: Peruvian Chicken, Peruvian Chicken Rice Bowls
Servings: 6
Calories: 311 kcal
Author: Chris Scheuer
For the rub:
  • 1 tablespoon brown sugar
  • 1 ½ teaspoons garlic salt
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon freshly ground black pepper
  • finely grated zest from 1 medium lemon
For the sauce:
  • ½ cup low sodium soy sauce
  • ¼ cup honey
  • 2 tablespoons finely grated fresh ginger
For the chicken:
  • 1 ½-2 pounds boneless skinless chicken breasts 4 medium-size breasts
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
For the black beans
  • 1 to 2 14 ½ ounce cans black beans
  • 1 large bell pepper finely chopped
  • ½ medium red onion finely chopped
  • 1 medium jalapeño seeded and finely chopped
For serving:
  • cooked jasmine rice
  • fresh cilantro and/or basil
  • Peruvian Green Sauce optional
  • sliced avocado optional
  • lemon wedges
  • basil and/or cilantro leaves
  1. For the rub:
  2. Combine brown sugar, garlic salt, cumin, both paprikas, oregano, pepper and lemon zest in a small bowl. Set aside.

  3. For the sauce:
  4. Combine soy sauce, honey and ginger in a small bowl and whisk well to combine. Set aside.

  5. For the chicken:
  6. Sprinkle the rub liberally on both sides of the chicken, Rub in with your fingers to coat well.
  7. Heat a medium large sauté pan (with a lid) over medium heat. Add the oil and butter and heat until it starts to sizzle just a bit. Add the chicken, smooth side down and cook for 3 minutes or until a nice golden brown. Flip to opposite side, cover the pan and lower the heat slightly. Cook for 3-8 minutes (depending on the size of the breasts) or until internal temperature reaches 160˚F. If the breasts vary in size, the smaller ones will be done sooner. Remove the breasts from the pan as they reach 160˚F. Tent with foil to keep warm.

  8. For the sauce/beans:
  9. Add the sauce mixture to the pan, increase the heat and bring to a boil. Boil for 1-2 minutes scraping the bottom of the pan to stir up any brown residual (the fond). When the sauce thickens and gets more syrupy, add the beans and bring to a simmer. Cook for one minute then add the bell pepper, red onion, jalapeño and herbs. Stir well to combine.
  10. Serve the chicken in bowls with the rice and black bean mixture. Garnish with fresh cilantro and/or basil and lemon wedges. Sometimes I also add avocado slices.

Nutrition Facts
Peruvian Chicken Rice Bowls
Amount Per Serving
Calories 311 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 78mg26%
Sodium 1723mg75%
Potassium 777mg22%
Carbohydrates 31g10%
Fiber 6g25%
Sugar 15g17%
Protein 30g60%
Vitamin A 1042IU21%
Vitamin C 29mg35%
Calcium 45mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.