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Southwest chicken bowl 1

Southwest Chicken Bowl

This vibrant, protein-packed Southwest chicken bowl combines zesty flavors with wholesome ingredients to create a meal that's as nutritious as it is delicious. Ready in less than 30 minutes, this recipe delivers the perfect balance of lean protein, complex carbohydrates, and healthy fats.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Lunch, Main Course
Cuisine Mexican, Southwestern
Servings 4 bowls
Calories 450 kcal

Equipment

  • Skillet
  • Cutting Board
  • Knife
  • Small Bowl

Ingredients
  

For the Bowl Base

  • 1 cup brown rice cooked (or quinoa for a higher protein option)
  • 2 cups romaine lettuce fresh, chopped
  • 1 cup black beans rinsed and drained
  • 1 cup corn kernels fresh, frozen, or grilled
  • 1 medium red bell pepper diced
  • 1/2 red onion finely chopped
  • 1 avocado sliced

For the Chicken

  • 1 pound chicken breasts boneless, skinless
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Cilantro Lime Dressing

  • 1/4 cup Greek yogurt plain
  • 2 tablespoons olive oil
  • 1 lime juiced
  • 2 tablespoons fresh cilantro chopped
  • 1 clove garlic minced
  • salt and pepper to taste

Optional Toppings

  • fresh cilantro leaves
  • sliced jalapeños
  • crumbled cotija cheese or feta as an alternative
  • lime wedges
  • crushed tortilla chips for crunch

Instructions
 

  • Season your chicken breasts with the chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Make sure to coat evenly on both sides for maximum flavor infusion. For the juiciest results, let the seasoned chicken rest at room temperature for 5 minutes before cooking.
  • Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for 5-6 minutes on each side until the internal temperature reaches 165°F (74°C). Once cooked, transfer to a cutting board and let rest for 5 minutes before slicing.
  • While the chicken is cooking, whisk together all dressing ingredients in a small bowl until smooth and well combined. If you prefer a thinner consistency, add a teaspoon of water at a time until desired texture is achieved.
  • Start with a base of chopped romaine lettuce in each bowl, then add the brown rice, creating distinct sections for each ingredient. Arrange the black beans, corn, bell pepper, and red onion in separate sections around the bowl.
  • Place the sliced chicken in the center of each bowl. Fan out avocado slices on one side, drizzle the cilantro lime dressing over everything, and add your choice of optional toppings.

Notes

For meal prep, store components separately and assemble just before eating. Leave avocado and crispy toppings to add fresh when serving. The bowl components will stay fresh for up to 4 days in the refrigerator.
For a lower carb option, replace brown rice with cauliflower rice. For a vegetarian version, substitute chicken with tempeh or extra-firm tofu marinated in the same spice mixture.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 35gFat: 18gSaturated Fat: 3gCholesterol: 85mgSodium: 580mgPotassium: 820mgFiber: 12gSugar: 4gVitamin A: 1250IUVitamin C: 75mgCalcium: 85mgIron: 3.2mg
Keyword Southwest Chicken Bowl, Healthy Lunch, Protein Bowl, Meal Prep
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