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Southwest Chicken Rice Bowls Recipe

Southwest Chicken Rice Bowls Recipe
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★★★★★

5 from 14 reviews

A flavorful and wholesome Southwest Chicken Rice Bowl combining tender marinated grilled chicken, zesty black bean and corn salsa, creamy cilantro lime dressing, and fluffy cooked rice for a perfect balanced meal that’s quick, easy, and delicious.

Ingredients

Scale

For the Cilantro Lime Dressing

  • 6 ounces plain Greek yogurt (2% or whole milk)
  • 1/4 cup cilantro leaves
  • 2 teaspoons honey (or to taste)
  • Juice of half a lime
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • Salt to taste

For the Southwest Chicken

  • 4 boneless, skinless chicken breasts (about 1.5 pounds)
  • Marinade ingredients: (same as Cilantro Lime Dressing)

For the Black Bean and Corn Salsa

  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or thawed frozen)
  • 1/4 cup diced red onion
  • 1/2 cup diced tomato
  • 1 jalapeño, seeded and minced (optional)
  • Juice of half a lime
  • Salt to taste
  • 1/4 cup chopped fresh cilantro

For the Bowls

  • 2 cups cooked rice (white or brown)
  • Chopped fresh cilantro for garnish (optional)

Instructions

  1. Prepare the Southwest Chicken Marinade: In a glass measuring cup, whisk together the Greek yogurt, cilantro, honey, lime juice, garlic powder, chili powder, and salt until well combined. Transfer this marinade into a freezer bag, add the chicken breasts, press out all the air, seal the bag, and massage the mixture evenly into the chicken. Refrigerate for 1 to 3 hours to allow the flavors to meld.
  2. Preheat and Prepare for Cooking: Remove the marinated chicken from the refrigerator 30 minutes before cooking to bring it closer to room temperature. Preheat your grill or oven to 400°F. If grilling, ensure the grates are clean and lightly oiled to prevent sticking.
  3. Cook the Chicken: Place the chicken breasts on the grill and cook for 4 to 6 minutes on one side, then flip and continue cooking for another 4 to 6 minutes. Use a meat thermometer to check that the internal temperature reaches 165°F. Once cooked, let the chicken rest for 5 to 10 minutes before slicing to retain its juices.
  4. Make the Black Bean and Corn Salsa: In a mixing bowl, combine black beans, corn, diced red onion, tomatoes, jalapeño, lime juice, salt, and chopped cilantro. Mix well, taste, and adjust salt or lime juice as desired.
  5. Prepare the Cilantro Lime Dressing: Add the cilantro lime dressing ingredients into a blender or food processor and puree until smooth. Taste and adjust seasoning if necessary. Pour into a jar or bowl, cover, and refrigerate until ready to use.
  6. Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each with sliced grilled chicken, a generous scoop of black bean and corn salsa, and a drizzle of cilantro lime dressing. Garnish with additional chopped cilantro if desired and serve immediately.

Notes

  • For a spicier dressing, leave some jalapeño seeds in or add a dash of hot sauce.
  • Brown rice can be used for a nuttier flavor and added fiber.
  • Chicken thighs can substitute breasts for juicier meat; adjust cooking time accordingly.
  • Meal can be prepared ahead; store components separately and assemble before serving.
  • Use low-fat or whole milk Greek yogurt based on preference for creaminess and richness.

Nutrition

Keywords: southwest chicken rice bowl, grilled chicken, black bean salsa, cilantro lime dressing, healthy bowl meal, easy dinner

Find it online: https://todayquickmeals.com/southwest-chicken-rice-bowls-recipe/