Description
Delicious and vibrant Southwest Chicken Rice Bowls featuring grilled marinated chicken, a refreshing black bean and corn salsa, and a zesty cilantro lime dressing. Perfect for a nutritious lunch or dinner, these bowls combine wholesome ingredients with bold flavors to satisfy your cravings.
Ingredients
Scale
Southwest Chicken Marinade
- 6 ounces plain Greek yogurt (2% or whole milk)
- 1/4 cup cilantro leaves
- 2 teaspoons honey
- Half of a lime, juiced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt to taste
- 4 boneless, skinless chicken breasts (approximately 1.5 pounds)
Black Bean and Corn Salsa
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned or frozen and thawed)
- 1/2 cup diced red bell pepper
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt to taste
Cilantro Lime Dressing
- 6 ounces plain Greek yogurt (2% or whole milk)
- 1/4 cup cilantro leaves
- 2 teaspoons honey
- Half of a lime, juiced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt to taste
Other Ingredients
- 2 cups cooked rice (white or brown)
- Additional chopped fresh cilantro for garnish (optional)
Instructions
- Prepare the Marinade: Combine all ingredients for the southwest chicken marinade in a glass measuring cup and whisk thoroughly to blend.
- Marinate the Chicken: Place chicken breasts into a freezer bag, pour in the marinade, press out excess air, and seal. Massage marinade into chicken ensuring even coating. Refrigerate for 1 to 3 hours to develop flavor.
- Preheat Cooking Equipment: Remove chicken from fridge 30 minutes before cooking to reach room temperature. Preheat grill or oven to 400°F. If grilling, clean and oil grill grates.
- Cook the Chicken: Place chicken on grill or baking tray. Grill or bake for 4 to 6 minutes per side, until internal temperature reaches 165°F. Cooking times may vary based on chicken size. Let rest 5 to 10 minutes before slicing.
- Make Black Bean and Corn Salsa: In a mixing bowl, combine black beans, corn, diced red bell pepper, red onion, cilantro, lime juice, and salt. Stir well, taste, and adjust seasoning as needed.
- Prepare Cilantro Lime Dressing: Add all dressing ingredients to a blender or food processor. Blend until smooth and creamy. Adjust seasoning if necessary, then cover and refrigerate until ready to use.
- Assemble the Bowls: Divide cooked rice evenly among 4 bowls. Top each with sliced grilled chicken, a generous scoop of black bean and corn salsa, and drizzle with cilantro lime dressing. Garnish with chopped cilantro if desired.
Notes
- Store bowl components separately or in individual portions to keep freshness for up to 4 days.
- Keep the cilantro lime dressing stored separately to preserve its zingy flavor and texture.
- For extra flavor, substitute steamed rice with cilantro lime rice.
- Adjust chili powder and garlic powder in the marinade to your preferred spice level.
- Chicken breasts can be swapped for thighs for juicier meat.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 70 mg
