Yucatan Rice Bowl

September is National Chicken Month, and we’re celebrating with Yucatan Rice Bowls featuring Chickentopia® no antibiotics ever, 100% veggie fed Spicy Chicken Chunks! Power bowls are easy to execute and allow for plenty of customization, making them perfect for lunchtime. Try adding this protein-packed, fiber-filled recipe featuring spicy sriracha flavored, whole grain breaded chicken to your menu!


Yucatan Rice Bowl with Spicy Chicken Chunks

Makes approximately 30 servings.



  • 120 Chickentopia® spicy sriracha flavored, whole grain breaded chicken chunks
  • 15 cups cooked brown rice
  • 10 cups cooked black beans
  • 10 cups cooked sweet corn
  • 7 ½ cups guacamole
  • 7 ½ cups pineapple pico de gallo (recipe below)
  • 3 ¾ cups crumbled queso fresco


For the Pineapple Pico de Gallo:

  • 1 ¼ cups red onion, small diced
  • 5 cups tomatoes, small diced
  • 2 ½ cups fresh pineapple, small diced
  • 10 minced jalapeños, seeds removed
  • 10 tbsp. chopped fresh cilantro
  • 10 fresh lime juice
  • 10 kosher salt


Cooking instructions:

  1. Prep the pineapple pico de gallo in advance by combining all ingredients in a large bowl. Refrigerate until ready to use.
  2. Preheat oven to 375ºF. If oven has a convection feature, turn it on. Arrange chicken chunks on a parchment lined baking sheet and bake for 10-12 minutes, or until golden brown and crispy with an internal temperature of 165ºF. Let chicken chunks sit for 3-5 minutes before assembling.
  3. To assemble, arrange bowls and place ½ cup of cooked brown rice in the bottom of each. Add 1/3 cup cooked black beans and 1/3 cup cooked corn. Top each with four chicken chunks, ¼ cup pineapple pico de gallo and ¼ cup guacamole.
  4. To finish, garnish each bowl with two tbsp. crumbled queso fresco and serve immediately.


Comments are closed.