Name: Southwest Chicken Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-American
Ingredients: 1 lb boneless skinless chicken breasts; 1 tbsp olive oil; 1 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp garlic powder; ¼ tsp onion powder; ¼ tsp black pepper; ¼ tsp salt; 2 cups cooked rice (white, brown, or cilantro-lime); 1 can (15 oz) black beans, drained & rinsed; 1 cup roasted corn (fresh or frozen); 1 cup pico de gallo or salsa; 1 avocado, diced; ½ cup shredded cheddar or Monterey Jack cheese; Cilantro-Lime Dressing: ½ cup Greek yogurt or sour cream; 2 tbsp lime juice; 2 tbsp chopped cilantro; 1 clove garlic, minced; ¼ tsp cumin; Salt & pepper, to taste

Description

A flavorful and wholesome Southwest-style bowl featuring seasoned grilled chicken served over a bed of rice and black beans, topped with salsa, corn, avocado, cheese, and a creamy cilantro-lime dressing.

Ingredients

Units Scale

1 lb boneless skinless chicken breasts
1 tbsp olive oil
1 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
1/4 tsp salt
2 cups cooked rice (white, brown, or cilantro-lime)
1 can (15 oz) black beans, drained & rinsed
1 cup roasted corn (fresh or frozen)
1 cup pico de gallo or salsa
1 avocado, diced
1/2 cup shredded cheddar or Monterey Jack cheese
Cilantro-Lime Dressing:
- 1/2 cup Greek yogurt or sour cream
- 2 tbsp lime juice
- 2 tbsp chopped cilantro
- 1 clove garlic, minced
- 1/4 tsp cumin
- Salt & pepper, to taste

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Instructions

In a small bowl, combine olive oil and seasonings. Rub the mixture evenly over chicken.
Grill or pan-sear the chicken over medium heat for about 6–7 minutes per side, until cooked through. Let rest, then slice into strips.
Warm the black beans and corn in a saucepan over low heat (optional: season with salt, pepper, or lime juice).
Whisk together all dressing ingredients until smooth; season to taste.
To assemble bowls, divide rice among 4 bowls. Top each with beans, corn, chicken, salsa, avocado, and cheese.
Drizzle with cilantro-lime dressing and garnish with extra cilantro or lime wedges if desired.

Notes

Make cilantro-lime rice by stirring chopped cilantro and lime juice into cooked rice.
Chicken can be substituted with grilled steak or shrimp.
Add jalapeños or hot sauce for extra heat.
Prep components ahead for quick weeknight assembly.
Use leftover ingredients (like taco toppings) to customize your bowl.

Nutrition

Serving Size: 1 bowl
Calories: Approx. 550 kcal
Sugar: 6 g
Sodium: 750 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 12 g
Protein: 35 g
Cholesterol: 85 mg