easy southwest chicken bowls (Print Version)

Bright bowls of marinated chicken, lime rice, corn and black bean salsa, crisp greens, and creamy Southwest sauce.

# Ingredients:

→ For the Chicken

01 - 680 g boneless, skinless chicken breasts or thighs
02 - 3 tablespoons extra-virgin olive oil, divided
03 - 2 garlic cloves, minced
04 - 1.5 teaspoons chili powder
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon ground cumin
07 - 0.5 teaspoon kosher salt
08 - 0.25 teaspoon black pepper

→ For the Black Bean & Corn Salsa

09 - 425 g canned black beans, drained and rinsed
10 - 425 g canned sweet corn, drained and rinsed
11 - 1 red bell pepper, finely chopped
12 - 1 green bell pepper, finely chopped
13 - 0.5 cup red onion, finely chopped
14 - 1 roma tomato, chopped
15 - 1 jalapeño, finely chopped (optional)
16 - 0.5 cup fresh cilantro, chopped
17 - 0.25 cup fresh lime juice
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, more to taste
22 - 0.5 teaspoon black pepper, more to taste

→ For the Cilantro Lime Rice

23 - 200 g jasmine rice, uncooked
24 - 1 tablespoon extra-virgin olive oil
25 - 0.5 cup fresh cilantro, chopped
26 - 2 tablespoons fresh lime juice
27 - 0.5 teaspoon garlic powder
28 - 0.5 teaspoon kosher salt, more to taste
29 - 0.25 teaspoon black pepper, more to taste

→ For the Southwest Dressing

30 - 180 g plain Greek yogurt
31 - 1 tablespoon olive oil mayonnaise (optional)
32 - 2 tablespoons fresh lime juice
33 - 1 garlic clove
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

→ For Assembling the Bowls

41 - Romaine lettuce or mixed greens
42 - Avocado slices (optional)
43 - Extra lime wedges (optional)

# Steps to Follow:

01 - Cut the chicken into evenly sized cubes. In a bowl, combine 2 tablespoons olive oil, minced garlic, chili powder, smoked paprika, cumin, salt, and black pepper. Add the chicken, mix well to coat, cover, and marinate in the refrigerator for at least 30 minutes or up to 24 hours for best flavor.
02 - Rinse jasmine rice thoroughly under cold water using a mesh strainer. Cook following the package instructions. Allow the rice to cool for 5–10 minutes. Fluff with a fork, then stir in olive oil, chopped cilantro, lime juice, garlic powder, salt, and black pepper.
03 - While the rice cooks, combine black beans, corn, red and green bell peppers, red onion, roma tomato, jalapeño (if using), chopped cilantro, lime juice, vinegar, honey (if using), garlic powder, salt, and black pepper in a large bowl. Mix thoroughly and adjust seasoning to taste.
04 - In a blender or food processor, place Greek yogurt, mayonnaise (if using), lime juice, garlic clove, honey, cilantro, smoked paprika, chili powder, onion powder, salt, and black pepper. Blend until a smooth, creamy dressing forms. Taste and adjust salt or lime as desired.
05 - Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. Add the marinated chicken in a single layer and cook for 3–4 minutes per side until golden brown and the internal temperature reaches 75°C. Remove from the heat.
06 - Divide cilantro lime rice into four bowls or meal prep containers. Top each with cooked chicken, greens, and a generous portion of black bean & corn salsa. Add avocado slices if desired and drizzle with the Southwest dressing. Garnish with lime wedges and serve, or refrigerate if preparing ahead.

# Additional Notes:

01 - For deeper flavor, marinate the chicken up to 24 hours in advance.
02 - For a lighter dressing, omit mayonnaise or use low-fat Greek yogurt.
03 - Substitute parsley for cilantro if preferred.
04 - Rinse rice thoroughly before cooking for best texture.
05 - Store each prepared component separately to maintain freshness for meal prep.
06 - Add tortilla strips or roasted pepitas for additional crunch.
07 - Serve with lime wedges or hot sauce for extra zest.

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