Southwest Chicken Rice Bowls
These Southwest Chicken Rice Bowls bring together smoky grilled chicken, fluffy rice, zesty corn salsa, and creamy avocado in one colorful, satisfying bowl. It’s a dinner dream that’s as nourishing as it is bold in flavor!
This bowl is inspired by one of my weeknight staples.
A few months ago, after a long day juggling work and errands, I threw together leftover grilled chicken, rice, canned corn, and black beans.
I drizzled it with a quick lime crema and topped it with chopped avocados.
It turned out so good that it instantly became a regular dinner rotation.
I’ve since perfected the ingredients and spices to make it taste like something you’d get at a restaurant, but it’s all made in your own kitchen – with pantry staples and fresh toppings!
Why You’ll Love This
- Meal prep-friendly: Cook once, enjoy all week! The ingredients reheat well and stay flavorful.
- Customizable & family-approved: Let everyone build their own bowl. Add spice, cheese, or salsa to suit their taste!
- Balanced & satisfying: Packed with lean protein, fiber-rich beans, veggies, and healthy fats for a complete meal.
- Bursting with flavor: Smoky spices, zesty lime, and creamy toppings make every bite exciting.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Cuisines: American, Tex-Mex, Southwestern
Servings: 4 bowls
Estimated Cost: $12–$15
Equipment:
- Large skillet or grill pan
- Medium saucepan
- Knife and cutting board
- Mixing bowls
- Measuring cups and spoons
Ingredients
For the Chicken
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp cayenne (optional for heat)
- Salt and pepper to taste
- Juice of ½ lime
For the Bowl Base
- 2 cups cooked white or brown rice
- 1 cup canned black beans, rinsed and drained
- 1 cup canned or frozen corn (thawed if frozen)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
Optional Toppings
- Sour cream or Greek yogurt
- Shredded cheddar or Mexican blend cheese
- Salsa or pico de gallo
- Jalapeño slices
Step-by-Step Instructions
- Marinate the Chicken: In a bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, cayenne, lime juice, salt, and pepper. Coat the chicken breasts evenly and let them marinate for at least 10–15 minutes (or overnight if prepping ahead).
- Cook the Chicken: Heat a skillet or grill pan over medium heat. Cook chicken breasts for about 5–6 minutes per side, or until fully cooked (internal temp: 165°F/74°C). Let them rest for 5 minutes, then slice into strips.
- Prepare the Rice Base: While the chicken cooks, warm the black beans and corn in a pan or microwave. Fluff the cooked rice and season with a pinch of salt and squeeze of lime juice.
- Assemble the Bowls: Divide rice into 4 bowls. Top with sliced chicken, black beans, corn, cherry tomatoes, avocado, red onion, and fresh cilantro.
- Add Toppings: Finish with your favorite toppings—like a dollop of sour cream, shredded cheese, or a drizzle of salsa. Add lime wedges for extra brightness.
- Serve & Enjoy: Serve warm and let everyone customize their bowl!
Nutrition Facts
Per serving (without optional toppings):
- Calories: 420
- Protein: 32g
- Carbs: 38g
- Fat: 17g
- Fiber: 7g
- Sugar: 4g
- Sodium: 450mg
Tips for Success
- Use rotisserie chicken for a shortcut on busy nights. Just season and warm it up with some spices.
- Swap the rice for quinoa or cauliflower rice to fit your dietary needs.
- Meal prep tip: Store ingredients in separate containers and assemble fresh each day.
- Make it spicy by adding chipotle in adobo, jalapeños, or hot sauce to the chicken or toppings.
Southwest Chicken Rice Bowls
Ingredients
For the Chicken
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp cayenne optional for heat
- Salt and pepper to taste
- Juice of ½ lime
For the Bowl Base
- 2 cups cooked white or brown rice
- 1 cup canned black beans rinsed and drained
- 1 cup canned or frozen corn thawed if frozen
- 1 cup cherry tomatoes halved
- 1 avocado diced
- ¼ cup red onion finely chopped
- ¼ cup fresh cilantro chopped
- 1 lime cut into wedges
Optional Toppings
- Sour cream or Greek yogurt
- Shredded cheddar or Mexican blend cheese
- Salsa or pico de gallo
- Jalapeño slices
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, cayenne, lime juice, salt, and pepper. Coat the chicken breasts evenly and let them marinate for at least 10–15 minutes (or overnight if prepping ahead).
- Cook the Chicken: Heat a skillet or grill pan over medium heat. Cook chicken breasts for about 5–6 minutes per side, or until fully cooked (internal temp: 165°F/74°C). Let them rest for 5 minutes, then slice into strips.
- Prepare the Rice Base: While the chicken cooks, warm the black beans and corn in a pan or microwave. Fluff the cooked rice and season with a pinch of salt and squeeze of lime juice.
- Assemble the Bowls: Divide rice into 4 bowls. Top with sliced chicken, black beans, corn, cherry tomatoes, avocado, red onion, and fresh cilantro.
- Add Toppings: Finish with your favorite toppings—like a dollop of sour cream, shredded cheese, or a drizzle of salsa. Add lime wedges for extra brightness.
- Serve & Enjoy: Serve warm and let everyone customize their bowl!
Notes
- Use rotisserie chicken for a shortcut on busy nights. Just season and warm it up with some spices.
- Swap the rice for quinoa or cauliflower rice to fit your dietary needs.
- Meal prep tip: Store ingredients in separate containers and assemble fresh each day.
- Make it spicy by adding chipotle in adobo, jalapeños, or hot sauce to the chicken or toppings.
Common Questions
Can I make this vegetarian?
Yes! Simply omit the chicken and replace it with tofu, tempeh, or more beans for plant-based protein.
How long do leftovers last?
The components will keep well for 3–4 days in the fridge. Store them separately and reheat only what you need.
Can I use brown rice or quinoa instead?
Absolutely. Any grain base works great here—brown rice, quinoa, or even farro adds more fiber and texture.
What can I substitute for avocado?
Try guacamole, sour cream, or a dollop of hummus if you don’t have fresh avocado.
I hope these Southwest Chicken Rice Bowls become a staple in your weekly meal lineup just like they did in mine!
They’re easy, fun to make, and full of bold flavor that makes healthy eating exciting.
Thanks for stopping by, and happy cooking!
