Easy Southwest Chicken Bowls (Print Version)
# Ingredients:
→ Chicken
01 -
1.5 lb boneless, skinless chicken breasts or thighs
02 -
3 tablespoons extra-virgin olive oil
03 -
2 garlic cloves, minced
04 -
1.5 teaspoons chili powder
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon cumin
07 -
0.5 teaspoon kosher salt
08 -
0.25 teaspoon black pepper
→ Black Bean & Corn Salsa
09 -
1 (15 oz) can black beans, drained and rinsed
10 -
1 (15 oz) can sweet corn, drained and rinsed
11 -
1 red bell pepper, chopped
12 -
1 green bell pepper, chopped
13 -
0.25 red onion, chopped
14 -
1 roma tomato, chopped
15 -
1 jalapeno, optional
16 -
0.5 cup cilantro, chopped
17 -
0.25 cup lime juice (about 2 limes)
18 -
0.25 cup apple cider vinegar or white wine vinegar
19 -
1 tablespoon honey, optional
20 -
1 teaspoon garlic powder
21 -
1 teaspoon kosher salt
22 -
0.5 teaspoon black pepper, more to taste
→ Cilantro Lime Rice
23 -
1 cup jasmine rice, uncooked
24 -
1 tablespoon extra-virgin olive oil
25 -
0.5 cup cilantro, chopped
26 -
2 tablespoons lime juice (about 1 lime)
27 -
0.5 teaspoon garlic powder
28 -
0.5 teaspoon kosher salt, more to taste
29 -
0.25 teaspoon black pepper, more to taste
→ Southwest Dressing
30 -
0.75 cup plain Greek yogurt
31 -
1 tablespoon olive oil mayonnaise or your favorite mayonnaise, optional
32 -
2 tablespoons lime juice (about 1 lime)
33 -
1 clove garlic
34 -
1 tablespoon honey
35 -
2 tablespoons fresh cilantro
36 -
1 teaspoon smoked paprika
37 -
0.5 teaspoon chili powder
38 -
0.25 teaspoon onion powder
39 -
0.5 teaspoon kosher salt, more to taste
40 -
0.25 teaspoon black pepper, more to taste
→ Optional Toppings
41 -
Romaine lettuce or greens of choice
42 -
Avocado slices
# Instructions:
01 -
Cut the chicken into cubes. Add the marinade ingredients including spices and 1 tablespoon olive oil to a medium bowl and toss to coat. Marinate for at least 30 minutes or up to 24 hours in the refrigerator.
02 -
Cook the rice according to the instructions on the package. Let it cool for 5-10 minutes, then mix in cilantro, lime juice, olive oil, garlic powder, salt, and black pepper.
03 -
While the rice is cooking, chop the vegetables (bell peppers, roma tomatoes, red onions, cilantro, jalapeno). Drain and rinse black beans and corn. Combine all ingredients with lime juice, vinegar, honey, garlic powder, salt, and pepper in a large bowl. Toss to combine.
04 -
Blend all dressing ingredients in a blender until smooth, about 1-2 minutes.
05 -
Heat a skillet over medium-high heat. Add the remaining olive oil and heat until shimmering. Cook the chicken for 3-4 minutes per side until fully cooked to an internal temperature of 75°C (165°F).
06 -
Arrange rice, chicken, greens, and salsa in a bowl. Top with Southwest Dressing and any additional toppings.