Earmuffs Bowl from Moe's Southwest Grill features seasoned grilled chicken, fresh black beans, cilantro-lime rice, and vibrant pico de gallo, all topped with creamy guacamole and shredded cheese, delivering a colorful and flavorful southwestern feast.
Equipments
- Grill
- Tongs
- Rice cooker or pot
- Mixing bowls
- Chef knife
- Cutting board
- Can opener
- Spoon or ladle
- Cheese grater (if shredding cheese)
- Serving bowls
- Measuring cups and spoons
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- 1 cup uncooked cilantro-lime rice (or white rice plus 2 tablespoons chopped cilantro and juice of 1 lime)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup pico de gallo
- 1 medium avocado
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro
- 1/2 cup shredded cheddar or Monterey Jack cheese
- Salt
- Pepper
When preparing the Earmuffs Bowl, choose boneless, skinless chicken breast for even cooking and marinate it with taco seasoning and olive oil to enhance flavor. Use cilantro-lime rice by cooking white rice and mixing in fresh cilantro and lime juice for an authentic taste. Rinse black beans thoroughly to remove excess sodium and improve texture. Fresh pico de gallo adds vibrant flavor and should be balanced with creamy guacamole made from ripe avocados and lime juice. Your homemade Earmuffs Bowl from Moe's Southwest Grill copycat menu will deliver the same colorful and flavorful southwestern feast.
Instructions
- Instructions:
- Preheat grill to medium-high heat.
- Rub chicken breasts with olive oil and taco seasoning.
- Grill chicken for 6-7 minutes per side, or until cooked through.
- Let chicken rest, then slice into strips.
- Cook rice according to package instructions.
- Stir chopped cilantro and lime juice into cooked rice.
- Warm black beans in a saucepan over low heat.
- Prepare guacamole by mashing avocado with lime juice, chopped cilantro, salt, and pepper in a mixing bowl.
- Prepare pico de gallo if not using ready-made.
- Assemble bowls: Add a serving of rice to each bowl.
- Top with sliced grilled chicken.
- Add a scoop of black beans.
- Spoon on pico de gallo.
- Add a dollop of guacamole.
- Sprinkle shredded cheese on top.
- Serve immediately.
Substitution
Earmuffs Bowl from Moe's Southwest Grill copycat menu captures the bold flavors of southwestern cuisine with grilled chicken, black beans, cilantro-lime rice, pico de gallo, guacamole, and shredded cheese. You can substitute boneless chicken breast with thigh meat for juicier results or use pre-cooked rotisserie chicken to save time. If fresh pico de gallo is not available, replace it with store-bought salsa that suits your heat preference. Use any type of shredded cheese you prefer, such as queso fresco or pepper jack, to customize the flavor profile. When making cilantro-lime rice, regular white rice can be enhanced by stirring in freshly chopped cilantro and a squeeze of lime juice after cooking.
Tips
Make sure to preheat your grill to medium-high for even cooking and to prevent sticking when grilling the chicken breasts. Allow the cooked chicken to rest for a few minutes before slicing to retain its juices and ensure tender, flavorful meat. When preparing cilantro-lime rice, mixing fresh lime juice and chopped cilantro after cooking preserves the bright, fresh flavors. Your guacamole should be seasoned to taste with lime juice, cilantro, salt, and pepper to balance creaminess and acidity perfectly for the best flavor.
Nutritions
The Earmuffs Bowl from Moe's Southwest Grill offers a balanced nutritional profile with lean protein from seasoned grilled chicken breast supporting muscle health. Your meal includes fiber-rich black beans and cilantro-lime rice, aiding digestion and providing sustained energy. The creamy guacamole contributes heart-healthy monounsaturated fats, while shredded cheese adds calcium and protein for bone strength. This combination delivers a vibrant southwestern dish that satisfies both taste and nutritional needs.
Storage
Store leftover grilled chicken and cilantro-lime rice separately in airtight containers and refrigerate within two hours of cooking to maintain freshness. Keep pico de gallo and guacamole in sealed containers to prevent oxidation and refrigerate, consuming guacamole within 1-2 days for best quality. Your black beans and shredded cheese can also be stored in the refrigerator in airtight containers or resealable bags for up to 3-4 days.
Variation or Alternatives
You can swap grilled chicken with seasoned grilled shrimp or tofu for a pescatarian or vegetarian option. Try using brown rice or quinoa instead of cilantro-lime rice to boost fiber content and add a nutty flavor. For a spicier kick, mix chili powder or cayenne pepper into the taco seasoning before grilling the chicken. Consider roasting black beans with cumin and smoked paprika to enhance their depth of flavor before adding them to the bowl.
Allergies
Earmuffs Bowl from Moe's Southwest Grill contains common allergens such as dairy from shredded cheddar or Monterey Jack cheese and potential cross-reactants in the taco seasoning. Black beans are legumes, which can occasionally cause allergic reactions in sensitive individuals. If you have known allergies to dairy, legumes, or spices, you should carefully review the ingredients before enjoying your meal.
Why this recipe?
Moe's Southwest Grill's Earmuffs Bowl menu captivates customers with its fresh ingredients and customizable flavors, including seasoned rice, tender proteins like chicken or steak, and vibrant toppings such as salsa and guacamole. The bowl offers a perfect balance of nutritious elements and bold Southwest spices, appealing to those seeking a flavorful yet healthy meal option. Making a copycat version at home allows you to tailor ingredients to your taste and dietary preferences, ensuring a personalized dining experience. You'll appreciate the convenience and satisfaction of recreating a popular menu item while controlling quality and portion size.