Southwest Chicken Bowl
A vibrant grain bowl loaded with seasoned chicken, black beans, corn, and fresh toppings. Finished with a zesty lime crema for the perfect balance of flavors.
- Total time
- 30 min
- Servings
- 2
- Calories
- 545
- Protein
- 38g
Ingredients
- 1 lb chicken breast
- 1 tbsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp garlic powder
- 1 tbsp olive oil
- 1 pinch salt and pepper
- 1.5 cups cooked rice or quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1 whole avocado, sliced
- ¼ whole red onion, diced
- ¼ cup fresh cilantro, chopped
- ½ cup Greek yogurt
- 2 tbsp lime juice
- 1 clove garlic, minced
- 1 pinch salt and pepper
Instructions
- 1
Pat chicken breast dry and season both sides with chili powder, cumin, paprika, garlic powder, salt, and pepper.
- 2
Dice red onion, halve cherry tomatoes, and slice avocado. Chop cilantro and mince garlic for the crema.
- 3
Heat olive oil in a 12-inch skillet over medium-high heat. Cook chicken breast 6-7 minutes per side until internal temperature reaches 165°F.
- 4
Let chicken rest 5 minutes, then slice into strips.
- 5
Combine Greek yogurt, lime juice, minced garlic, salt, and pepper in a small bowl for the crema.
- 6
Divide rice between two bowls and arrange black beans, corn, tomatoes, and red onion around the rice.
- 7
Top each bowl with sliced chicken and avocado.
- 8
Drizzle with lime crema and garnish with fresh cilantro. Serve immediately.
Tools you’ll need
- 12-inch skillet
- meat thermometer
- cutting board
- chef's knife
- small mixing bowl
- serving bowls
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