Description
A vibrant and hearty meal combining savory chicken, fluffy rice, and fresh toppings, inspired by Southwest cuisine.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tbsp chipotle chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- Juice of 1 lime
- 2 cups cooked brown rice or cilantro-lime rice
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 ripe avocado, sliced or diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh cilantro
- 1/4 cup shredded cheddar or Monterey Jack cheese (optional)
- 1/4 cup diced red onion (optional)
- Fresh lime wedges for serving
- 1/4 cup plain Greek yogurt or sour cream (for optional dressing)
- Juice of 1 lime (for optional dressing)
- 1 tbsp chopped fresh cilantro (for optional dressing)
- Salt and pepper to taste (for optional dressing)
Instructions
- Combine olive oil, chipotle chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice in a large bowl. Toss the chicken until fully coated. Cover and refrigerate for at least 15 minutes or up to 2 hours.
- Cook uncooked brown rice according to package instructions (about 40-45 minutes). Optionally stir in chopped cilantro and lime juice for cilantro-lime rice.
- Heat a non-stick skillet or grill pan over medium-high heat. Cook the marinated chicken for 5-7 minutes per side until its internal temperature reaches 165°F (74°C) and the chicken is nicely charred. Adjust heat as needed.
- While chicken cooks, rinse and drain black beans and corn. Slice avocado, halve cherry tomatoes, chop cilantro, and dice red onion if using.
- Transfer cooked chicken to a cutting board and let rest for 5 minutes. Slice into bite-sized strips or cubes.
- Whisk together Greek yogurt, lime juice, chopped cilantro, salt, and pepper in a small bowl for the optional dressing.
- Assemble bowls by dividing cooked rice among 4 bowls. Layer with black beans, corn, sliced chicken, avocado, cherry tomatoes, red onion, and cheese if using. Drizzle with cilantro-lime dressing or serve on the side. Finish with a squeeze of fresh lime.
- Serve immediately or let cool before covering and refrigerating for meal prep. Bowls keep well for up to 4 days in the fridge.
Notes
For a vegan version, substitute chicken with grilled tofu or tempeh. Customize toppings based on preference for added versatility.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 35g
- Cholesterol: 75mg