Name: Lemon Pepper Chicken Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 grilled lemon pepper chicken breast (sliced); 1/2 cup cooked white rice; 1/3 cup black beans (seasoned); 1/2 cup chopped romaine lettuce; 1/4 cup fresh mango salsa; 1/4 cup guacamole; 3–4 tostones (fried green plantain slices); Fresh cilantro for garnish (optional)

Sunshine in a Bowl: My Zesty Lemon Pepper Chicken Creation

Hey friends, Wyatt here! Pull up a stool and let me tell you about this Lemon Pepper Chicken Bowl that’s basically a vacation on a plate. Imagine this: juicy, golden chicken zinging with bright lemon and punchy pepper, piled high with creamy guac, sweet-tart mango salsa, crispy tostones, and all the vibrant fixings. It’s the kind of meal that makes your kitchen smell like a beachside grill shack and turns an ordinary Tuesday into a mini getaway. No passport required!

I live for recipes that are equal parts flavor fireworks and weeknight-friendly, and this bowl? It’s my happy place. We’re talking under 35 minutes from fridge to table, minimal fancy gear (just a skillet and some hustle!), and layers upon layers of texture. That crunch from the tostones? The cool, creamy guac? The way the mango salsa cuts through the savory chicken? Pure magic. Whether you’re feeding a crowd or just treating yourself after a long day, this bowl delivers big, bold, sunshiney vibes. So grab your favorite apron – let’s turn up the flavor dial and cook something downright delicious together!

The Beach Hut Inspiration

Lemon Pepper Chicken Bowl

Print Recipe

Say hello to a flavor-packed bowl that brings together the bold zest of lemon pepper chicken with vibrant, fresh sides like creamy guac, sweet mango salsa, and crispy tostones. It’s hearty, colorful, and guaranteed to make dinner feel like a tropical escape—minus the plane ticket.

Author: Wyatt Porter
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins

Ingredients

Scale

1 grilled lemon pepper chicken breast (sliced)

1/2 cup cooked white rice

1/3 cup black beans (seasoned)

1/2 cup chopped romaine lettuce

1/4 cup fresh mango salsa

1/4 cup guacamole

3–4 tostones (fried green plantain slices)

Fresh cilantro for garnish (optional)

Instructions

Season chicken breast with lemon pepper and grill until golden and fully cooked; slice.

Cook white rice and season lightly with salt or fresh herbs.

Heat black beans and keep them warm.

Prepare mango salsa with diced mango, red onion, lime juice, and cilantro.

Mash ripe avocado with lime, salt, and chopped onion for guacamole.

Fry plantain slices until golden and crispy for perfect tostones.

Assemble bowl with rice at the center, chicken on one side, and surround with beans, guacamole, lettuce, mango salsa, and tostones.

Garnish with fresh herbs and dig in!

Nutrition

Calories: 620
Fat: 30g
Carbohydrates: 50g
Protein: 35g

This bowl’s spirit comes straight from a rickety beach hut in Costa Rica. Picture it: Years ago, my wife and I stumbled upon this little spot buried in the sand, run by a guy named Miguel who cooked everything over a single smoking grill. He served us grilled chicken rubbed with this incredible, fragrant lemon-pepper mix he’d made himself, piled onto rice with beans, fried plantains, and the freshest salsa I’d ever tasted. We ate barefoot, waves crashing, juice dripping down our elbows. It was messy, vibrant, and utterly perfect. That combo of smoky, zesty, sweet, and crisp stuck with me. Back home, chasing that memory, I started tinkering. I swapped his rustic salsa for my mango version (still using his trick: a splash of lime juice right before serving!), added guac for extra creaminess, and boom – my tropical escape bowl was born. Every time I make it, I’m right back on that beach, sand between my toes. Food memories? They’re the best souvenirs.

Your Flavor Toolkit: Ingredients & Smart Swaps

Here’s what you’ll need to build this sunshine masterpiece. Don’t sweat it if you’re missing something – I’ve got your back with easy swaps!

1 Grilled Lemon Pepper Chicken Breast (sliced): The star! Use a store-bought blend or make your own (equal parts lemon zest + cracked black pepper + a pinch of salt). Chef’s Hack: Chicken thighs work GREAT here – juicier and more forgiving on the grill! Vegetarian? Swap in thick slices of marinated tofu or portobello mushrooms.
1/2 cup Cooked White Rice: The comforting base. Jasmine or basmati add lovely fragrance. Insight: Leftover rice? Perfect! Warm it gently with a splash of water or broth to revive it. Quinoa or cauliflower rice are easy low-carb swaps.
1/3 cup Black Beans (seasoned): Hearty protein and fiber boost. Canned is fine! Flavor Tip: Warm them with a pinch of cumin, garlic powder, and a squeeze of lime for instant upgrade. Pinto beans work too!
1/2 cup Chopped Romaine Lettuce: Fresh, cool crunch. Sub Alert: Spinach, shredded kale (massage it first!), or even crunchy cabbage slaw work beautifully.
1/4 cup Fresh Mango Salsa: The tropical sunshine! Dice ripe mango, red onion, cilantro, jalapeño (optional), lime juice, salt. Chef’s Secret: No mango? Pineapple or even peach salsa brings that sweet-tart kick!
1/4 cup Guacamole: Creamy, dreamy richness. Mash ripe avocado with lime juice, salt, minced red onion/cilantro. Quick Fix: A ripe, sliced avocado works in a pinch!
3–4 Tostones (fried green plantain slices): The addictive crispy element! No Plantains? Thick-cut sweet potato fries, crunchy tortilla strips, or even roasted chickpeas add great texture.
Fresh Cilantro for Garnish (optional): That final pop of green freshness. Hate cilantro? Flat-leaf parsley or thinly sliced green onions save the day.

Building Your Flavor Paradise: Step-by-Step

Let’s fire things up! Don’t be intimidated – we’ll tackle this one tasty piece at a time. Multitasking is key for speed!

Chicken Time: Season your chicken breast (or thighs!) generously on both sides with that lemon pepper magic. Heat your grill pan or skillet over medium-high with a drizzle of oil. Grill the chicken for 5-7 minutes per side, or until cooked through (internal temp 165°F). Wyatt’s Tip: DON’T move it around too much! Let it get those beautiful golden grill marks. Once done, transfer to a plate, tent with foil, and let it REST for 5 minutes. This keeps it juicy! Slice against the grain.
Rice & Beans: While the chicken cooks, warm your cooked rice. A splash of water or broth in the microwave or a quick stir in a small pot does the trick. For the beans, dump them into a small saucepan, add your seasonings (cumin, garlic powder, lime!), and warm gently over low heat. Stir occasionally. Hack: Do this while prepping other bits!
Mango Salsa Fiesta: Dice that beautiful ripe mango (watch your fingers!), finely chop some red onion and cilantro. Toss them together in a small bowl. Add a squeeze of fresh lime juice (bottled works in a bind, but fresh is best!), a pinch of salt, and a tiny dice of jalapeño if you like heat. Stir gently. Insight: Taste it! Adjust lime or salt as needed. Letting it sit 10 minutes helps flavors mingle.
Guac Glory: Halve your avocado, remove the pit, scoop the flesh into a bowl. Mash with a fork (I like it a bit chunky!). Immediately stir in lime juice (this prevents browning!), salt, and your chopped onion/cilantro. Mix well. Chef’s Trick: Place the avocado pit in the guacamole bowl until serving – it really helps slow browning!
Tostones Triumph: Peel green plantains and slice into 1-inch thick rounds. Heat about 1/2 inch of oil (vegetable or canola) in a skillet over medium-high heat. Fry the slices for 2-3 minutes per side until lightly golden but still soft. Remove and drain on paper towels. SMASH them flat using the bottom of a glass or a tostonera. Return the flattened pieces to the hot oil and fry for another 1-2 minutes per side until golden brown and crispy. Drain and sprinkle with salt immediately. Hot Tip: Watch the oil temp! Too low = soggy, too high = burnt. Aim for a shimmer, not a smoke.
The Grand Assembly: Grab your favorite bowl! Spoon the warm rice right into the center. Arrange the sliced lemon pepper chicken artfully on one side. Spoon the warm seasoned black beans nearby. Add your chopped romaine for freshness. Dollop that gorgeous green guac and spoon on the vibrant mango salsa. Tuck those crispy golden tostones in where they fit. Final Flourish: Scatter fresh cilantro over the top like confetti!

Dishing Up the Sunshine

Presentation is part of the fun! Use a wide, shallow bowl so all those gorgeous colors and textures can shine. Arrange the components in distinct sections around the rice mound – it makes every bite customizable. Think of it like a painter’s palette! Serve it immediately while the chicken is warm and the tostones are gloriously crispy. I love putting the bowl right in the center of the table with extra lime wedges and maybe a small dish of hot sauce on the side for those who want an extra kick. Dig in with a big spoon and get a bit of everything in each mouthful – that’s where the magic happens!

Make It Your Own: Delicious Twists

This bowl is a flavor playground! Try these easy swaps:

Protein Power-Up: Swap chicken for grilled shrimp tossed in lemon pepper, flaky grilled salmon, or even seasoned ground turkey.
Grain Game: Substitute brown rice, cilantro-lime rice, coconut rice, or quinoa for the white rice. Cauliflower rice keeps it light!
Salsa Swap: Trade mango salsa for pineapple salsa, corn and black bean salsa, or a classic pico de gallo.
Spice Lover’s Dream: Add sliced jalapeños to the salsa or guac, use a spicy lemon pepper blend on the chicken, or drizzle with sriracha mayo or chipotle crema.
Vegetarian/Vegan Vibes: Skip the chicken and double up on seasoned black beans or use grilled tofu/tempeh. Use vegan sour cream in the guac if needed, and ensure plantains are fried in oil (not lard).

Wyatt’s Kitchen Chronicles

This bowl has seriously evolved! My first attempt involved slightly charred chicken (oops!), mushy plantains (double oops!), and guac that turned brown faster than I could say “vacation.” But hey, that’s how you learn! The plantain lesson was the toughest – green ones are starchy and perfect for frying, yellow ones are sweet and better for maduros (sweet fried plantains). Now I keep a few green plantains on hand just for this. The funniest fail? I once accidentally used cinnamon instead of cumin in the beans. Let’s just say “Mexican dessert beans” weren’t the vibe I was going for! Over time, I’ve learned the beauty of prep: getting the salsa and guac done while the chicken grills is a game-changer. This bowl has become my go-to for last-minute guests – it’s impressive but secretly easy. Seeing friends’ faces light up when they take that first bite? That’s the real recipe magic right there.

Your Questions, My Answers

Q: My chicken always turns out dry! Help!
A: I feel your pain! Two key things: First, don’t overcook it! Use a meat thermometer (165°F is safe). Second, and this is HUGE: let it rest for 5 minutes after grilling before slicing. This lets the juices redistribute. Using chicken thighs also helps – they’re naturally more forgiving and juicy.

Q: Can I make any parts ahead of time?
A: Absolutely! Cook the rice and beans up to 2 days ahead; store separately in the fridge, reheat gently. Make the mango salsa (without the lime juice until serving) 1 day ahead. Prep the plantains: fry the first time, smash, then refrigerate. Finish the second fry just before serving. Make the guacamole RIGHT before assembling – it browns quickly (though adding lime juice and the pit trick helps!).

Q: Where do I find green plantains, and what if I can’t?
A: Check the produce aisle near bananas! They look like large, green bananas. If you strike out, no sweat! Thick-cut sweet potato fries (baked or air-fried until crispy) are a fantastic substitute. Crunchy tortilla chips or strips work too in a pinch.

Q: How do I store leftovers?
A: Store components separately in airtight containers in the fridge for best results (2-3 days max). The tostones will lose their crispness – reheat them briefly in a hot oven or air fryer. The guac will brown slightly but is still edible. Reassemble individual portions when ready to eat, warming the chicken, rice, and beans.

Nutritional Info (Per Serving)

Final Thoughts
This Lemon Pepper Chicken Bowl is more than a meal—it’s a beach vacation in every bite. With bold citrusy chicken, tropical salsa, creamy guac, and crispy plantains, it brings the sun-drenched flavors of coastal comfort straight to your table. Whether you’re reliving a travel memory or just need a midweek pick-me-up, this bowl delivers color, crunch, and crave-worthy joy without the stress. It’s fresh, flexible, and foolproof. So pour yourself something cold, turn up the island tunes, and let this bowl transport you—no plane ticket required.