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Southwest Chicken Rice Bowl Recipe

American · Main course · 35 min total

A vibrant and hearty bowl with seasoned chicken, black beans, corn, and avocado over cilantro-lime rice, perfect for a quick weeknight 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 garlic powder
• Salt and pepper to taste
• 1 cup long-grain white rice
• 2 cups water
• 1/4 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 avocado, diced
• 1/2 cup salsa
• 1/2 cup sour cream (optional)

Instructions

1. Season chicken breasts with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
2. Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through. Let rest 5 minutes, then slice.
3. Meanwhile, rinse rice and combine with water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and fluff with a fork.
4. Stir lime juice and cilantro into the cooked rice.
5. Warm black beans and corn in a microwave or small pan.
6. Assemble bowls: divide cilantro-lime rice among bowls. Top with sliced chicken, black beans, corn, diced avocado, salsa, and sour cream if desired.

Tips

• Substitute chicken with grilled shrimp or tofu.
• Store leftovers separately and reheat components individually.
• For extra heat, add sliced jalapeño or hot sauce.

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