Description
A quick and flavorful Southwest-inspired meal with juicy spiced chicken, hearty rice, creamy beans, and fresh toppings. Ready in 30 minutes, these bowls offer bold flavor and satisfying texture for weeknights or casual gatherings.
Ingredients
2 boneless, skinless chicken breasts
2 cups cooked white or brown rice
1 cup drained/rinsed black beans
1 cup corn kernels (fresh, frozen, or canned)
2 tablespoons Southwest seasoning blend (paprika, chili powder, cumin, cayenne)
1 cup salsa (mild to medium)
¼ cup chopped fresh cilantro
1 avocado, sliced
1 lime, cut into wedges
Tortilla strips for crunch (optional)
Plain Greek yogurt for garnish (optional)
Instructions
Season chicken breasts with Southwest seasoning.
Heat a skillet, add 1 tablespoon oil, and cook chicken until golden and cooked through (6-7 minutes per side). Let rest, then slice into strips.
Warm rice in a pan with ½ teaspoon Southwest seasoning.
In a bowl, layer rice, black beans, corn, and salsa.
Top with sliced chicken, avocado, cilantro, and tortilla strips.
Serve with lime wedges and Greek yogurt if using.
Notes
Use quinoa or cauliflower rice for a low-carb option
Pinto beans can substitute for black beans
Add bell peppers or jalapeños for extra flavor and heat
- Prep Time: 10
- Cook Time: 20
- Category: chicken
- Method: Stovetop
- Cuisine: Southwestern American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 65mg