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Southwest Chicken Bowl

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A hearty and flavorful Southwest chicken bowl featuring smoky spices, tender chicken, and fresh toppings over a bed of fluffy rice and beans. Perfect for quick weeknight dinners or meal prep.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 pound / 450g), trimmed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup long-grain white rice (or brown rice for a nuttier texture)
  • 2 cups water or low-sodium chicken broth
  • 1/2 cup canned black beans, rinsed and drained
  • 1 ripe avocado, diced
  • 1 cup fresh corn kernels (can use frozen, thawed)
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • Fresh cilantro leaves, roughly chopped
  • Juice of 1 lime
  • Optional: shredded cheddar or Monterey Jack cheese
  • Optional: sour cream or Greek yogurt
  • Optional: sliced jalapeños or hot sauce

Instructions

  1. Prepare the Chicken: In a medium bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. Toss the chicken breasts in the spice mixture until evenly coated. Let it rest for 10-15 minutes to soak in the flavors.
  2. Cook the Rice and Beans: Rinse the rice under cold water until the water runs clear. In a saucepan, bring 2 cups of water or broth to a boil. Add rice, reduce heat to low, cover, and simmer for 15-18 minutes or until water is absorbed and rice is tender. When the rice is nearly done, stir in the black beans and cover again to warm through for 2-3 minutes.
  3. Cook the Chicken: Heat a large skillet over medium-high heat. Add the chicken breasts and cook 5-6 minutes on each side until fully cooked and nicely browned (internal temperature should reach 165°F / 74°C). Remove from pan and let rest for 5 minutes before slicing into strips or bite-sized pieces.
  4. Prepare the Toppings: While the chicken cooks, dice the avocado, halve cherry tomatoes, chop red onion, and roughly chop cilantro. Juice the lime and have your optional sour cream, cheese, and jalapeños ready.
  5. Assemble the Bowls: Divide the rice and bean mixture into bowls. Top with sliced chicken, avocado, corn kernels, tomatoes, red onion, and cilantro. Squeeze lime juice over each bowl and add cheese and sour cream if using. Add jalapeños or hot sauce for extra kick.
  6. Final Touches: Give everything a gentle toss if you like, or enjoy each layer separately for a more textured bite. Serve immediately for best freshness.

Notes

Marinate chicken for 10-15 minutes for best flavor. Rest chicken after cooking to keep it juicy. Rinse rice before cooking to avoid stickiness. Use chicken broth instead of water for more flavor. Avoid overcrowding the pan when cooking chicken to get a good sear. Prepare toppings just before serving to keep them fresh.

Nutrition

Keywords: Southwest chicken bowl, chicken dinner, easy dinner, quick meal, healthy chicken recipe, smoky chicken, rice bowl, black beans, avocado, meal prep

Find it online: https://cooltastes.com/southwest-chicken-bowl-recipe-easy-homemade-meal-for-dinner-ideas/