Description
These Southwest Chicken Bowls are a flavorful meal that you can easily prep in advance for busy weeknights! Tender chicken is mixed with cilantro lime rice, black bean & corn salsa & romaine lettuce. Everything is topped off with a smoky Southwest dressing! It’s a healthy meal the whole family will love.
Ingredients
- 1½ lb boneless, skinless chicken breasts or thighs
- 3 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 1½ teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 (15 oz) can black beans, drained and rinsed (about 2 cups)
- 1 (15 oz) can sweet corn, drained and rinsed (about 2 cups)
- 1 red bell pepper, chopped (about 1 cup)
- 1 green bell pepper, chopped (about 1 cup)
- ¼ red onion, chopped (about ½ cup)
- 1 roma tomato, chopped
- 1 jalapeno (optional)
- ½ cup cilantro, chopped
- ¼ cup lime juice (about 2 limes)
- ¼ cup apple cider vinegar or white wine vinegar
- 1 tablespoon honey (optional)
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt (more to taste)
- ½ teaspoon black pepper (more to taste)
- 1 cup jasmine rice, uncooked
- 1 tablespoon extra-virgin olive oil
- ½ cup cilantro, chopped
- 2 tablespoon lime juice (1 lime)
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt (more to taste)
- ¼ teaspoon black pepper (more to taste)
- ¾ cup plain Greek yogurt
- 1 tablespoon olive oil mayonnaise (optional)
- 2 tablespoon lime juice (1 lime)
- 1 clove garlic
- 1 tablespoon honey
- 2 tablespoon fresh cilantro
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon onion powder
- ½ teaspoon kosher salt (more to taste)
- ¼ teaspoon black pepper (more to taste)
- For assembling:
- Romaine lettuce or your favorite greens
- Avocado slices (optional)
Instructions
1. Cut the chicken into cubes. In a medium bowl, toss with 1 tablespoon olive oil, garlic, chili powder, smoked paprika, cumin, salt, and black pepper. Marinate for at least 30 minutes, up to 24 hours in the fridge.
2. Cook the jasmine rice according to package instructions. Let cool for 5–10 minutes. Add cilantro, lime juice, olive oil, garlic powder, salt, and pepper. Mix to combine.
3. While rice cooks, finely chop the bell peppers, tomato, onion, cilantro, and jalapeno (if using). Drain and rinse the black beans and corn. Combine all salsa ingredients in a large bowl and toss to mix.
4. In a blender, combine all dressing ingredients and blend until smooth, about 1–2 minutes.
5. Heat a large skillet over medium-high heat. Add remaining olive oil and heat until shimmering. Cook marinated chicken 3–4 minutes per side until golden and internal temperature reaches 165°F.
6. Assemble the bowls: Add rice, cooked chicken, romaine lettuce, salsa, and optional avocado. Drizzle with Southwest dressing and serve!
Notes
Marinate the chicken for 30 minutes up to 24 hours for the best flavor.
To prevent splatter, carefully add chicken to hot oil in the skillet.
Adding a small amount of mayo helps balance the tanginess of Greek yogurt and improves dressing texture.
Rinse rice under cold water before cooking to prevent gumminess.
Finely chop vegetables for the salsa for a better bite and presentation.
Meal prep tip: store each component separately for freshness and mix when ready to eat.
Great for dinner or make-ahead lunches. Let everyone customize their bowl!
For cilantro-haters, use parsley or omit—it’ll still be delicious.