Southwest Chicken Rice Bowls

Southwest Chicken Rice Bowls are a vibrant, flavorful meal packed with bold spices, tender chicken, and colorful veggies, perfect for a quick and satisfying dinner. I first made these bowls for a busy weeknight, and they quickly became a family favorite for their customizable toppings and zesty flair. Inspired by Tex-Mex flavors, this dish is easy to prep and ideal for meal prepping or feeding a crowd with minimal effort.

Ingredients

• For the Chicken:
• 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper to taste
• Juice of 1 lime
• For the Rice Bowls:
• 2 cups cooked brown rice or white rice
• 1 (15-ounce) can black beans (drained and rinsed)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup cherry tomatoes (halved)
• 1 avocado (sliced or diced)
• ¼ cup red onion (finely chopped)
• ¼ cup fresh cilantro (chopped)
• ½ cup shredded cheddar cheese or crumbled queso fresco
• For the Dressing:
• ¼ cup sour cream or Greek yogurt
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• Pinch of chili powder

Instructions

1. In a large bowl, toss chicken pieces with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
2. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until cooked through and slightly charred. Squeeze lime juice over the chicken and set aside.
3. Prepare the dressing by whisking together sour cream, lime juice, olive oil, honey, and chili powder in a small bowl. Adjust seasoning to taste and set aside.
4. If using frozen or canned corn, heat in a small skillet or microwave until warmed through. If using fresh corn, grill or sauté for 2–3 minutes for added flavor.
5. To assemble, divide cooked rice among 4 bowls. Top each with black beans, corn, cherry tomatoes, avocado, red onion, and cooked chicken.
6. Drizzle each bowl with the prepared dressing and sprinkle with shredded cheese and cilantro.
7. Serve immediately, with extra lime wedges on the side for added zest.

Nutrition Facts

These Southwest Chicken Rice Bowls are a balanced meal, offering protein from chicken and beans, healthy fats from avocado, and complex carbs from rice, making them a wholesome choice.

• Servings: 4
• Calories per serving: 450 kcal
• Protein: 30g
• Fat: 18g
• Carbohydrates: 45g
• Fiber: 8g
• Sugar: 5g
• Sodium: 500mg

Preparation Time

This recipe is quick to prepare, especially if you have pre-cooked rice, making it perfect for busy evenings or meal prep.

• Prep time: 15 minutes
• Cook time: 10 minutes
• Total time: 25 minutes

How to Serve

• Meal Prep: Assemble bowls in containers for easy, grab-and-go lunches throughout the week.
• Family-Style: Serve components in separate bowls for a build-your-own bowl experience.
• With Tortilla Chips: Pair with chips for scooping up extra toppings.
• As a Wrap: Use the mixture as a filling for flour tortillas for a portable meal.
• With Salsa: Add a side of salsa or hot sauce for extra spice.

Additional Tips

• Use Pre-Cooked Rice: Save time by using leftover rice or pre-cooked microwaveable rice packets.
• Customize Protein: Swap chicken for shrimp, tofu, or ground turkey for variety.
• Add Heat: Include sliced jalapeños or a dash of hot sauce for a spicier kick.
• Storage: Store assembled bowls (without dressing) in airtight containers in the fridge for up to 4 days. Add dressing just before serving.
• Make It Vegan: Replace chicken with grilled mushrooms or tofu, use vegan cheese, and swap sour cream for plant-based yogurt.

Budgeting the Recipe

Southwest Chicken Rice Bowls are budget-friendly, using affordable ingredients like rice, beans, and chicken. A pound of chicken breast costs around $3–$5, and black beans and rice are pantry staples at $1–$2 each. The total cost for 4 servings is approximately $10–$15, or $2.50–$3.75 per serving. Shop sales for chicken, buy canned goods in bulk, or use frozen corn to save more. Leftovers can be repurposed into wraps or salads, maximizing value.

Frequently Asked Questions

Q: Can I use a different grain?

A: Yes, quinoa, farro, or cauliflower rice work well for a different texture or lower carbs.

Q: How do I make it spicier?

A: Add ½ teaspoon cayenne pepper to the chicken seasoning or top with sliced jalapeños or hot sauce.

Q: Can I grill the chicken instead?

A: Absolutely, grill whole chicken breasts for 5–6 minutes per side, then slice and toss with spices and lime juice.

Q: How do I store leftovers?

A: Store components separately in the fridge for up to 4 days. Reheat rice and chicken, then add fresh toppings and dressing.

Q: Can I make this dairy-free?

A: Use plant-based yogurt for the dressing and skip the cheese or use a dairy-free alternative.

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