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Protein Packed Southwest Chicken Bowls - A Fresh, Filling Weeknight Favorite

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs for juicier results)
  • Marinade: 2 tablespoons olive oil, juice and zest of 1 lime, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  • Base: 3 cups cooked rice (white, brown, or cilantro-lime rice) or quinoa
  • Beans and veggies: 1 can black beans (drained and rinsed), 1 cup corn (fresh, frozen, or canned), 1 red bell pepper (diced), 1 small red onion (thinly sliced), 1 cup cherry tomatoes (halved)
  • Toppings: 1 avocado (sliced or diced), fresh cilantro, lime wedges, pickled jalapeños (optional), shredded cheddar or Cotija (optional)
  • Yogurt sauce: 3/4 cup plain Greek yogurt, juice of 1/2 lime, 1 tablespoon chopped cilantro, 1/2 teaspoon honey, pinch of salt, splash of water to thin
  • Optional add-ins: Shredded lettuce, sautéed onions and peppers, hot sauce, pico de gallo

Method
 

  1. Marinate the chicken: In a bowl, whisk olive oil, lime zest and juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Add chicken and toss to coat. Let it sit 20–30 minutes (or up to 8 hours in the fridge).
  2. Cook the base: Prepare rice or quinoa according to package directions. Fluff and set aside. For extra flavor, stir in chopped cilantro, a squeeze of lime, and a pinch of salt.
  3. Make the yogurt sauce: Stir Greek yogurt, lime juice, cilantro, honey, and salt. Add a splash of water until it’s drizzly. Taste and adjust lime or salt as needed.
  4. Cook the chicken: Heat a large skillet or grill pan over medium-high. Add a light drizzle of oil if needed. Cook chicken 5–6 minutes per side, until browned and cooked through. Let rest 5 minutes, then slice.
  5. Prep the veggies: Rinse and drain black beans. If using frozen corn, thaw; if canned, drain. Dice bell pepper, slice red onion, and halve tomatoes. Slice avocado last to keep it fresh.
  6. Assemble the bowls: Add a scoop of rice to each bowl. Top with sliced chicken, black beans, corn, peppers, onion, and tomatoes. Add avocado, a spoonful of yogurt sauce, and any extras like jalapeños or cheese.
  7. Finish with freshness: Sprinkle with cilantro and serve with lime wedges. A final squeeze of lime brightens every bite.