Description
Healthy Southwestern Chicken Bowls feature seasoned grilled chicken paired with fluffy rice, black beans, corn, avocado, tomatoes, and fresh cilantro, all finished with a zesty lime dressing. These colorful bowls are nutritious, filling, and ideal for quick meals or meal prep.
Ingredients
Chicken and Seasoning
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Main Bowl Ingredients
- 3 cups cooked brown or white rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
Lime Dressing
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Rub them evenly with olive oil, chili powder, ground cumin, paprika, garlic powder, salt, and black pepper to ensure well-seasoned meat.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Place the chicken breasts on the pan and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C), indicating the chicken is fully cooked.
- Rest and Slice the Chicken: Remove the chicken from heat and let it rest for 5 minutes; this helps the juices redistribute. After resting, slice the chicken into strips or bite-sized pieces.
- Make the Lime Dressing: In a small bowl, whisk together fresh lime juice, olive oil, honey (or maple syrup), ground cumin, salt, and black pepper until smooth and emulsified.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Layer black beans, corn kernels, cherry tomatoes, diced avocado, finely diced red onion, and the sliced grilled chicken on top of the rice.
- Finish and Serve: Drizzle the lime dressing over the bowls and garnish with fresh chopped cilantro. Serve immediately, with extra lime wedges on the side if desired.
Notes
- Quinoa can be substituted for rice to increase protein and fiber content.
- Add shredded lettuce, diced bell peppers, jalapeños, or salsa for more flavor and texture variety.
- For meal prep, keep avocado and dressing separate until ready to eat to maintain freshness.
- Cooked chicken can be stored in the refrigerator for up to 3 days before assembling bowls.
- Replace rice with cauliflower rice or extra greens for a low-carb version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop, Grilling
- Cuisine: Southwestern, Mexican-Inspired
