The California Bowl from Rubio's features tender grilled chicken, fresh avocado slices, zesty pico de gallo, and seasoned rice, all layered with crisp lettuce and creamy ranch dressing, offering a vibrant and satisfying blend of flavors and textures.
Equipments
- Grill or grill pan
- Chef’s knife
- Cutting board
- Mixing bowls
- Rice cooker or saucepan
- Measuring cups and spoons
- Serving bowls
- Spoon
- Tongs
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt
- Black pepper
- 2 cups cooked white or brown rice
- 2 cups chopped romaine lettuce
- 1 avocado
- 1 cup pico de gallo
- ½ cup ranch dressing
Use boneless, skinless chicken breast for tender, juicy grilled meat, and season it with chili powder, cumin, salt, and black pepper to achieve authentic Rubio's flavor. Fresh avocado slices should be ripe but firm to maintain texture without becoming mushy. Cook the rice ahead of time, opting for white or brown based on your preference, ensuring it is fluffy and well-seasoned for a balanced base. When assembling your bowl, layer ingredients carefully to keep the crispness of the romaine lettuce and the creaminess of ranch dressing distinct. Your California Bowl from Rubio's copycat menu will capture the vibrant blend of zesty, fresh, and creamy elements that make the original so satisfying.
Instructions
- Instructions:
- Preheat grill or grill pan over medium-high heat.
- In a mixing bowl, combine olive oil, chili powder, cumin, salt, and black pepper.
- Coat chicken breasts evenly with the seasoning mixture.
- Grill chicken for 5-7 minutes per side, or until fully cooked.
- Let chicken rest for a few minutes, then slice into strips.
- Cook rice in a rice cooker or saucepan if not already prepared.
- Wash and chop romaine lettuce.
- Slice avocado.
- Scoop cooked rice into serving bowls.
- Layer chopped romaine lettuce over rice.
- Arrange grilled chicken slices on top.
- Add avocado slices and spoon pico de gallo over the bowl.
- Drizzle with ranch dressing.
- Serve immediately.
Substitution
The California Bowl from Rubio's copycat menu delivers a balanced mix of grilled chicken, creamy avocado, and fresh pico de gallo over seasoned rice and crisp lettuce, all finished with ranch dressing. If you don't have a grill or grill pan, you can cook the chicken in a skillet or bake it in the oven without losing much flavor. Use jasmine or basmati rice as alternatives to white or brown rice for a different but still pleasant texture and aroma. If fresh pico de gallo is unavailable, a mix of diced tomatoes, onions, and cilantro seasoned with lime juice and salt can serve as a quick replacement. You may swap ranch dressing with a yogurt-based sauce or a light vinaigrette if looking for a lighter or tangier option.
Tips
Ensure the chicken is evenly coated with the seasoning mixture for balanced flavor throughout the dish. Resting the grilled chicken for a few minutes before slicing locks in the juices, keeping it tender and moist. When cooking rice, avoid lifting the lid frequently to ensure even steaming and a fluffy texture. Use ripe avocado for creamy texture, but add it just before serving to prevent browning and maintain freshness in your bowl.
Nutritions
The California Bowl provides a balanced mix of macronutrients, featuring lean protein from the grilled chicken and healthy fats from the avocado. The seasoned rice supplies complex carbohydrates for sustained energy, while romaine lettuce and pico de gallo contribute essential vitamins and minerals like vitamin A, vitamin C, and potassium. One serving typically contains around 400-500 calories, depending on portion sizes and dressing amount, making it a nutritious option for a filling meal. Your intake of fiber is increased with fresh vegetables and avocado, supporting digestive health.
Storage
Store leftover California Bowl components separately in airtight containers to maintain freshness and prevent sogginess. Refrigerate cooked chicken, rice, pico de gallo, and chopped lettuce for up to 3 days, while sliced avocado is best kept with a little lemon juice to prevent browning and consumed within 1 day. When reheating, warm the chicken and rice gently and add fresh avocado, pico de gallo, and ranch dressing just before serving to preserve your bowl's vibrant flavors and textures.
Variation or Alternatives
You can substitute grilled chicken with seasoned shrimp or grilled tofu for a different protein option while retaining the dish's vibrant flavors. Try using cilantro-lime rice instead of plain white or brown rice to enhance the zesty profile of the bowl. Swap ranch dressing for a chipotle mayo or a tangy Greek yogurt-based dressing to add a smoky or tangy twist. Fresh corn kernels or black beans can be mixed into the pico de gallo for added texture and nutritional value.
Allergies
The California Bowl from Rubio's may trigger allergic reactions due to the presence of avocado, which can cause oral allergy syndrome in sensitive individuals, and ranch dressing, often containing dairy and egg allergens. Chicken and spices like chili powder and cumin typically pose a lower risk but should be considered if you have specific food sensitivities. If you have allergies to dairy, eggs, or latex (linked to avocado sensitivity), it's important to verify ingredient sources and cross-contamination risks before enjoying this dish.
Why this recipe?
Rubio's California Bowl menu is loved for its fresh, high-quality ingredients and bold flavors that capture the essence of coastal California cuisine. The bowl combines perfectly seasoned grilled fish or shrimp with vibrant toppings like cilantro, avocado, and zesty lime, providing a balanced and satisfying meal. Creating a copycat version allows you to customize the ingredients to your taste while enjoying the health benefits of lean protein and nutrient-rich vegetables. Your homemade California Bowl can deliver the same delicious experience that keeps Rubio's fans coming back for more.