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Healthy Southwest Chicken Bowls - Bright, Fresh, and Filling

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Juice of 1/2 lime
  • For the Bowls: 2 cups cooked brown rice or quinoa (warm)
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (frozen and thawed, or canned and drained; fresh if in season)
  • 1 red bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1 avocado, sliced or diced
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges, for serving
  • For the Yogurt-Lime Sauce: 1/2 cup plain Greek yogurt
  • 1 tablespoon lime juice
  • 1 teaspoon honey or maple syrup
  • 1/4 teaspoon chili powder
  • Pinch of salt
  • Water to thin, as needed
  • Optional Toppings: Shredded lettuce or cabbage
  • Pickled jalapeños
  • Crumbled cotija or feta
  • Salsa or pico de gallo
  • Pumpkin seeds for crunch

Method
 

  1. Season the chicken. Pat the chicken dry. In a bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, pepper, and lime juice. Rub all over the chicken and let it sit while you prep the veggies.
  2. Roast the corn and peppers. Preheat the oven to 425°F (220°C). On a sheet pan, toss corn and sliced bell pepper with a little olive oil, salt, and pepper. Roast for 12–15 minutes, until lightly charred and tender.
  3. Cook the chicken. You can bake or pan-sear: Bake: Place chicken on a lined sheet pan and bake at 425°F for 15–18 minutes, until the thickest part reaches 165°F (74°C).
  4. Pan-sear: Heat a large skillet over medium-high. Add a drizzle of oil. Cook chicken 5–7 minutes per side, until browned and cooked through.
  5. Rest and slice. Transfer chicken to a cutting board and let it rest for 5 minutes. Slice thinly or cube.
  6. Make the sauce. Whisk Greek yogurt, lime juice, honey, chili powder, and a pinch of salt. Add a splash of water until it’s drizzle-able. Taste and adjust lime or salt.
  7. Warm the bases. Heat the cooked rice or quinoa and the black beans until warm. Season beans with a squeeze of lime and a pinch of salt for extra flavor.
  8. Assemble the bowls. Divide grains into bowls. Add black beans, roasted corn and peppers, cherry tomatoes, red onion, and avocado. Top with sliced chicken.
  9. Finish and serve. Drizzle with yogurt-lime sauce. Add cilantro, a squeeze of lime, and any extra toppings you like. Serve right away.