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Southwest Chicken Bowl Recipe

American Southwest · Main course · 35 min total

A vibrant and flavorful bowl featuring seasoned chicken, black beans, corn, and fresh toppings, perfect for a quick and healthy dinner.

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen, thawed)
• 2 cups cooked white rice (or brown rice)
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped fresh cilantro
• 1/4 cup sour cream (or Greek yogurt)
• Lime wedges for serving

Instructions

1. Season chicken breasts with chili powder, cumin, smoked paprika, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side, until golden and cooked through (internal temp 165°F). Let rest 5 minutes, then slice.
3. In a small bowl, mix black beans and corn. Heat in microwave for 1 minute or until warm.
4. Assemble bowls: divide rice among 4 bowls. Top with sliced chicken, black bean and corn mixture, avocado slices, cherry tomatoes, and cilantro.
5. Add a dollop of sour cream and serve with lime wedges.

Tips

• For extra heat, add a diced jalapeño or a drizzle of hot sauce.
• Substitute quinoa for rice for a higher protein option.
• Store leftovers separately and reheat before assembling.

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