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Southwest Chicken Rice Bowls
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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!
Course Main Course
Cuisine American, Tex-Mex, Southwestern
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 bowls
Calories 420kcal
Cost $12–$15

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.