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Southwest Chicken Bowl

Seasoned chicken with rice, black beans, fresh toppings, and creamy avocado - a complete Tex-Mex meal in one bowl.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Dish
Cuisine: American, Mexican, Tex-Mex
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless skinless chicken breasts
  • 2 tsp chili powder
  • 1.5 tsp ground cumin
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp olive oil
For the Rice
  • 1 cup long-grain white rice
  • 1.75 cups water or chicken broth
  • 1 tbsp lime juice fresh
  • 2 tbsp fresh cilantro chopped
  • 0.5 tsp salt
For the Bowl Toppings
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 cup shredded cheddar cheese
  • 1 large avocado diced
  • 0.5 cup sour cream
  • 1 cup pico de gallo or fresh salsa
  • 0.25 cup fresh cilantro chopped for garnish
  • 1 lime cut into wedges

Equipment

  • Large skillet or grill pan
  • Medium saucepan with lid
  • Cutting board and knife
  • Mixing bowls
  • Measuring cups and spoons

Method
 

  1. Cook the rice: Combine rice, water or broth, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork. Stir in lime juice and chopped cilantro.
  2. Prepare the chicken seasoning: In a small bowl, mix together chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper.
  3. Season the chicken: Pat chicken breasts dry with paper towels. Rub the seasoning mixture evenly over all sides of the chicken breasts.
  4. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken breasts and cook for 6-7 minutes per side, or until internal temperature reaches 165°F and chicken is golden brown with a nice crust. Remove from heat and let rest for 5 minutes.
  5. Slice the chicken: After resting, slice or dice the chicken into bite-sized pieces.
  6. Warm the beans and corn: In a small saucepan or microwave, gently warm the black beans and corn until heated through. Drain any excess liquid.
  7. Prepare fresh toppings: While chicken cooks, dice the avocado, prepare pico de gallo if making fresh, and gather all other toppings.
  8. Assemble the bowls: Divide cilantro-lime rice among 4 bowls. Top each with sliced chicken, black beans, corn, shredded cheese, diced avocado, sour cream, and pico de gallo. Garnish with fresh cilantro and serve with lime wedges.

Notes

For meal prep, store each component separately and assemble when ready to eat. Rice and beans can be stored together. Chicken stays fresh for up to 4 days refrigerated. Keep avocado and pico de gallo separate to maintain freshness. Customize spice level by adjusting chili powder and adding cayenne pepper if desired. Substitute chicken thighs for juicier meat, or use grilled chicken for smoky flavor.