Southwest Chicken Bowl Recipe
This Southwest chicken bowl recipe with creamy lime sauce is an easy, filling meal made with seasoned chicken, rice, beans, and fresh toppings.
Servings: 4 servings
Calories: 633kcal
Equipment
- 2 Small bowls
Ingredients
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil divided
- 2 boneless chicken breasts large and skinless
- 1 15 ounce can black beans drained and rinsed
- 1 cup corn kernels fresh, canned, or thawed frozen
- 3 cups cooked rice white or brown
- 1 cup cherry tomatoes halved
- 1 avocado diced
- 1/2 cup cheddar or Monterey Jack cheese shredded
- 1/4 cup fresh cilantro chopped
Creamy Lime Sauce
- 3/4 cup sour cream or plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 2-3 tablespoons milk to thin as needed
Instructions
- In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the seasoning evenly over both sides of the chicken breasts. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chicken and cook for 6–8 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Remove from the skillet and let rest for 5 minutes before slicing.
- While the chicken cooks, warm the black beans and corn together in a small saucepan over medium heat with the remaining tablespoon of olive oil, stirring occasionally until heated through.
- In a separate bowl, whisk together the sour cream, mayonnaise, lime juice, cilantro, chili powder, garlic powder, and salt. Add milk a tablespoon at a time until the sauce reaches a smooth consistency that can be drizzled over the bowls.
- To assemble the bowls, divide the cooked rice evenly among four bowls. Top each with sliced chicken, black beans, corn, cherry tomatoes, avocado, and shredded cheese. Drizzle generously with the creamy lime sauce and sprinkle with chopped cilantro before serving.
Notes
Tips for Success
- Let the chicken rest before slicing to keep it juicy.
- Use freshly squeezed lime juice for the best flavor.
- Prep ingredients ahead of time for easy meal assembly.
- Add milk slowly when making the sauce so it doesn’t become too thin.
- Store the chicken, rice, toppings, and sauce separately in airtight containers in the refrigerator for up to 4 days.
- Reheat the chicken, rice, beans, and corn before assembling. Add fresh toppings and sauce just before serving.
Nutrition
Serving: 1serving | Calories: 633kcal | Carbohydrates: 50g | Protein: 22g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 732mg | Potassium: 679mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1293IU | Vitamin C: 16mg | Calcium: 194mg | Iron: 2mg
