Description
Delicious and vibrant Southwest Chicken Rice Bowls featuring marinated grilled chicken, zesty black bean and corn salsa, and a creamy cilantro lime dressing, served over fluffy rice. Perfect for a fresh and satisfying meal.
Ingredients
Scale
Southwest Chicken Ingredients
- 2 boneless skinless chicken breasts (about 8 ounces each)
- 1/4 cup olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Black Bean and Corn Salsa
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen and thawed
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- Juice of half a lime
- Salt to taste
Cilantro Lime Dressing
- 6 ounces plain Greek yogurt (2% or whole milk)
- 1/4 cup cilantro leaves
- 2 teaspoons honey
- Juice of half a lime
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt to taste
Other Ingredients
- 2 cups cooked rice (white or brown)
Instructions
- Prepare Marinade and Marinate Chicken: Combine olive oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper in a glass measuring cup and whisk well. Place chicken breasts in a freezer bag, pour marinade over them, remove air, seal, and massage marinade into chicken. Refrigerate for 1-3 hours.
- Preheat Grill or Oven: Remove chicken from fridge 30 minutes before cooking. Preheat grill or oven to 400° F. If using grill, clean and oil grates.
- Cook Chicken: Grill chicken for 4-6 minutes per side until internal temperature reaches 165° F, or bake in oven for approximately 20-25 minutes. Let rest for 5-10 minutes before slicing.
- Make Black Bean and Corn Salsa: In a mixing bowl, combine black beans, corn, red bell pepper, red onion, cilantro, lime juice, and salt. Stir to mix well. Adjust seasoning if needed.
- Prepare Cilantro Lime Dressing: Place Greek yogurt, cilantro, honey, lime juice, garlic powder, chili powder, and salt into a blender or food processor. Puree until smooth. Taste and adjust seasoning. Refrigerate until ready to use.
- Assemble Bowls: Divide cooked rice evenly into four bowls. Top with sliced chicken, black bean and corn salsa, and drizzle cilantro lime dressing on top. Garnish with extra cilantro if desired.
Notes
- Store components separately or in individual portions to maintain freshness for up to 4 days.
- Keep the cilantro lime dressing stored separately to avoid soggy ingredients.
- For extra flavor, use cilantro lime rice instead of plain cooked rice.
- Chicken cooking time may vary depending on thickness; always check internal temperature for doneness.
- Use fresh lime juice for best taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 65 mg
