Description
This bold and customizable Southwest Chicken and Rice Bowl features juicy spiced chicken, fluffy cumin rice, and colorful toppings for a balanced and flavorful meal.
Ingredients
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4 boneless, skinless chicken breasts
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2 tbsp olive oil
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2 tbsp lime juice
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1 tsp chili powder
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1 tsp cumin
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1 tsp paprika
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp salt
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¼ tsp black pepper
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1 cup white or brown rice
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2 cups chicken broth or water
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½ tsp garlic powder (for rice)
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½ tsp cumin (for rice)
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¼ tsp salt (for rice)
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1 cup canned black beans (rinsed)
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1 cup corn (canned or frozen)
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1 cup cherry tomatoes (halved)
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1 avocado (sliced)
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¼ cup red onion (diced)
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Fresh cilantro, lime wedges, optional salsa or chili flakes
Instructions
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Marinate chicken with oil, lime juice, and spices. Rest 15 minutes.
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Cook chicken in a skillet over medium heat, 5–7 minutes per side. Let rest, then slice.
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Simmer rice with broth, spices, and salt until fluffy.
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Prep toppings while chicken and rice cook.
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Assemble bowl: rice base, chicken center, toppings all around. Garnish with cilantro and lime.
Notes
- Swap in quinoa or cauliflower rice for low-carb.
- Use grilled veggies or chickpeas for vegetarian version.
- Store components separately to keep fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southwest-Inspired