Southwest Chicken Bowl

The Southwest Chicken Bowl is a flavorful, wholesome dish packed with juicy spiced chicken, fresh vegetables, black beans, corn, rice, and bold toppings like avocado and salsa. It’s the perfect fusion of comfort and nutrition—all in one satisfying bowl.

Why You’ll Love This Recipe

• Combines bold, zesty Southwest flavors with healthy ingredients
• Easy to customize with different proteins, grains, and toppings
• Ideal for meal prep and busy weeknight dinners
• Balanced with lean protein, fiber-rich veggies, and whole grains
• Delicious hot or cold, and easy to make ahead

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Chili powder
• Cumin
• Smoked paprika
• Olive oil
• Lime juice
• Cooked white or brown rice
• Black beans
• Corn kernels
• Bell peppers
• Red onion
• Avocado
• Salsa or pico de gallo
• Shredded cheese (optional)
• Sour cream or Greek yogurt (optional)
• Fresh cilantro
• Lime wedges

Directions

this recipe

1. Season the chicken. In a bowl, combine chili powder, cumin, paprika, olive oil, and lime juice. Coat the chicken thoroughly.
2. Cook the chicken. Grill, bake at 375°F for 20–25 minutes, or pan-sear until the chicken is cooked through and reaches an internal temperature of 165°F. Rest, then slice.
3. Sauté vegetables. In a skillet, cook sliced bell peppers and red onion until softened and slightly charred.
4. Heat black beans and corn. Warm together in a pan or microwave until heated through.
5. Assemble the bowl. Start with a base of cooked rice. Top with sliced chicken, black beans, corn, sautéed veggies, avocado, salsa, cheese, and sour cream. Garnish with cilantro and lime wedges.

Servings and timing

• Servings: 4
• Prep time: 15–20 minutes
• Cook time: 20–25 minutes
• Total time: 35–45 minutes

Variations

• Substitute quinoa or cauliflower rice for a low-carb base
• Swap chicken for ground turkey, beef, tofu, or grilled shrimp
• Add toppings like jalapeños, tortilla strips, or roasted sweet potatoes
• Use a chipotle ranch or cilantro-lime dressing for extra flavor

Storage/Reheating

• Store components separately in airtight containers for up to 4 days
• Reheat rice, chicken, beans, and corn in the microwave or on the stovetop
• Add fresh toppings like avocado and salsa just before serving
• Great for meal prep and freezer-friendly if stored without fresh toppings

FAQs

What kind of chicken works best?

Boneless, skinless breasts or thighs both work well—thighs offer juicier results.

Can I use canned beans and corn?

Yes, just rinse and drain them before heating.

How spicy is this recipe?

It has a mild to medium spice level. Adjust seasonings to your preference.

Can I make this vegetarian?

Yes, replace chicken with tofu, roasted veggies, or extra beans.

Is it gluten-free?

Yes, as long as all the ingredients and seasonings are certified gluten-free.

Can I make this ahead?

Absolutely—prepare components in advance and assemble when ready to eat.

What other vegetables can I add?

Try zucchini, cherry tomatoes, or shredded lettuce for extra crunch.

How can I lower the calories?

Use cauliflower rice, skip cheese and sour cream, and limit oil.

What kind of rice is best?

Cilantro-lime white rice or brown rice are traditional, but any cooked grain works.

What sauces go well with this bowl?

Chipotle-lime dressing, salsa verde, or a creamy avocado sauce are great choices.

Conclusion

The Southwest Chicken Bowl is a vibrant, nutritious, and flavorful meal that’s easy to prepare and endlessly customizable. Whether you’re cooking for your family, meal-prepping for the week, or craving a healthy dinner with bold taste, this recipe delivers every time.

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