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To make these tasty bowls, you need: - 2 boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup quinoa or brown rice, cooked - 1 cup black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 red bell pepper, diced - 1 avocado, sliced - 1/2 cup cherry tomatoes, halved - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) Each serving of these Southwest Chicken Bowls is packed with nutrition. It offers a good mix of protein and fiber. Here’s a rough breakdown per serving: - Calories: 450-500 - Protein: 30g - Carbs: 50g - Fiber: 12g - Fat: 15g This meal provides plenty of energy and keeps you full longer. If you need to make swaps, here are some ideas: - Chicken: Use tofu or tempeh for a veggie option. - Quinoa or brown rice: Try farro or couscous instead. - Black beans: Use kidney beans or chickpeas. - Red bell pepper: Swap for yellow or green peppers. - Avocado: Use guacamole for flavor. - Cilantro: Parsley works well if you dislike cilantro. These swaps keep the dish tasty and fun while fitting your needs. {{ingredient_image_1}} Start by marinating the chicken breasts. In a bowl, mix together olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. This mix gives the chicken a bold flavor. Make sure to coat the chicken breasts well with this spice mix. Let them sit in the fridge for at least 30 minutes. This helps the flavors soak in. Next, preheat your grill pan or skillet over medium heat. Once hot, place the marinated chicken breasts on the pan. Cook them for about 6 to 7 minutes on each side. You want to reach an internal temperature of 165°F (75°C). After they are done, take them off the heat. Let the chicken rest for 5 minutes before slicing. This step keeps the chicken juicy. Now it’s time to build your bowls! Start with a base of cooked quinoa or brown rice in each bowl. This gives a nice texture. Next, layer on the black beans, corn, diced red bell pepper, and cherry tomatoes. These add color and crunch. Slice the rested chicken breasts and place the slices on top of the veggies. To finish, add sliced avocado and sprinkle chopped cilantro on top. Serve with lime wedges on the side. This adds a zesty touch that brightens the dish. Enjoy your delicious Southwest Chicken Bowls! To cook chicken breasts just right, start with even thickness. If needed, pound the chicken to make it flat. This helps it cook evenly. Use a grill pan or skillet over medium heat. Cook for 6-7 minutes on each side. Check the inside with a meat thermometer; it should read 165°F. Let the chicken rest for 5 minutes before slicing. This keeps it juicy and tasty. Meal prep saves time and makes busy days easier. Cook a large batch of quinoa or rice at once. Store it in containers for the week. You can also grill several chicken breasts at once. Once cooked, slice them up for quick use. Keep black beans and corn on hand for easy assembly. This way, you can create a bowl in minutes. These bowls taste great with fresh toppings. Add sliced avocado for creaminess. Sprinkle chopped cilantro for a burst of flavor. Lime wedges are perfect for a zesty kick. You can also serve these bowls with a side of tortilla chips. For a crunch, add crushed chips on top. These simple extras make your meal more fun and delicious. Pro Tips Marinate Longer: For even more flavor, consider marinating the chicken for several hours or overnight. This allows the spices to penetrate the meat deeply, enhancing the overall taste. Perfectly Cooked Chicken: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption and optimal juiciness. Customize Your Veggies: Feel free to add or substitute any vegetables you like, such as zucchini, red onion, or jalapeños, to tailor the bowls to your taste. Fresh Lime Zest: For an extra zing, grate some lime zest over the bowls just before serving. It adds a refreshing brightness that complements the other flavors beautifully. {{image_2}} You can easily make a tasty vegetarian version of these bowls. Instead of chicken, use grilled tofu or tempeh. Both options soak up flavors well. You can also add more beans for protein. Black beans work great, but pinto beans are nice too. For a fresh twist, add roasted veggies like zucchini or bell peppers. They add color and flavor. Feel free to customize your Southwest chicken bowls. Spice up the chicken by adding cayenne pepper or smoked chipotle. Want more crunch? Toss in some tortilla strips or roasted nuts. You can also layer on fresh toppings like jalapeños or radishes. If you like cheese, sprinkle crumbled feta or shredded cheddar on top. Don’t forget the lime juice for extra zest! These bowls can also shine as a cold salad. Simply chill the cooked ingredients before serving. Layer the quinoa or rice at the bottom. Add the beans, corn, bell peppers, and tomatoes. Top with sliced avocado and cilantro. Drizzle with a lime vinaigrette for a refreshing taste. This makes a perfect lunch on a hot day! After your meal, let the bowls cool to room temperature. Place any leftovers in an airtight container. Store them in the fridge for up to three days. Keeping the chicken, veggies, and grains together helps the flavors blend more. If you want to save the bowls for later, freezing works well. First, let the leftovers cool completely. Then, use freezer-safe containers or bags. Label them with the date. These can stay good for about three months in the freezer. Just remember, the texture of the veggies may change after thawing. To reheat, take the container from the fridge or freezer. If frozen, let it thaw in the fridge overnight. For reheating, use a microwave or a stovetop. If using a microwave, cover the bowl to keep moisture in. Heat for about 2-3 minutes, stirring halfway. If you use the stovetop, warm it in a pan over low heat. Add a splash of water to keep it moist. Enjoy your Southwest Chicken Bowl just like fresh! Yes, you can swap quinoa or brown rice for other grains. Options include farro, barley, or couscous. These grains will add different textures and flavors. Each grain has its own cooking time, so check the package for best results. Experimenting can make your bowls more exciting. To add heat, use extra chili powder or try cayenne pepper. You can also add jalapeño slices for a fresh kick. Another option is to include spicy salsa as a topping. Adjust the spice to match your taste. Spicing it up can make each bite even more enjoyable. You can use many proteins in these bowls. Grilled shrimp or tofu work well. If you prefer meat, try steak or pork. For a plant-based option, chickpeas are great. These changes keep the dish fun and diverse. Mixing proteins can add new flavors to your meal. In this article, we explored how to make delicious Southwest Chicken Bowls. We covered ingredients, cooking steps, and helpful tips for perfecting your dish. I shared info on variations, storage, and common questions. If you try it, you can easily adjust flavors and add your favorite toppings. These bowls are great for meal prep and can fit any diet. Enjoying healthy meals at home can be simple and fun when you follow these steps. Now, get cooking and enjoy your tasty bowls!

Southwest Chicken Bowls

A flavorful and nutritious bowl featuring marinated chicken, quinoa or rice, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Southwestern
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup quinoa or brown rice, cooked
  • 1 cup black beans, rinsed and drained
  • 1 cup corn (fresh or frozen)
  • 1 piece red bell pepper, diced
  • 1 piece avocado, sliced
  • 0.5 cup cherry tomatoes, halved
  • to taste fresh cilantro, chopped (for garnish)
  • to taste lime wedges (for serving)

Instructions
 

  • Begin by marinating the chicken breasts. In a bowl, mix olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
  • Coat the chicken breasts with the spice mixture, ensuring they are well covered. Let them marinate for at least 30 minutes in the refrigerator for the flavors to meld.
  • Preheat a grill pan or skillet over medium heat. Cook the chicken for about 6-7 minutes on each side or until fully cooked (internal temperature reaches 165°F/75°C). Once cooked, remove from heat and let rest for 5 minutes before slicing.
  • While the chicken is resting, assemble the bowls. Start with a base of cooked quinoa or brown rice in each bowl.
  • Layer the black beans, corn, diced red bell pepper, and cherry tomatoes over the quinoa or rice.
  • Slice the rested chicken breasts and arrange the slices on top of the veggies in each bowl.
  • Top with sliced avocado and garnish with chopped cilantro.
  • Serve with lime wedges on the side for an extra burst of freshness.

Notes

Let the chicken marinate for better flavor.
Keyword bowl, chicken, healthy, quinoa, southwest