Description
A vibrant 30-minute Southwest chicken rice bowl loaded with smoky-spiced chicken, fluffy rice, black beans, corn, avocado, and zesty lime. Perfect for family dinners, meal prep, or quick gatherings. Balances bold flavors with creamy textures seamlessly.
Ingredients
1.5 lbs boneless, skinless chicken breasts
2 cups cooked rice (white, brown, or cilantro-lime)
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 cup cherry tomatoes, halved
1 avocado, sliced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
2 tbsp olive oil
1 tbsp lime juice
¼ cup cilantro (fresh, chopped)
¼ tsp salt
¼ tsp black pepper
1 lime, sliced (for garnish)
Instructions
Preheat oven to 375°F (190°C)
In a small bowl, mix cumin, chili powder, paprika, garlic powder, and onion powder
Season chicken with the spice mix and drizzle with olive oil
Place seasoned chicken on a baking sheet and roast for 20-25 minutes until browned and fully cooked
While chicken cooks, combine cherry tomatoes, half the cilantro, and lime juice in a small bowl to make salsa
Assemble bowls: divide rice among bowls, top with sliced chicken, black beans, corn, salsa, avocado slices, remaining cilantro, and salt/pepper to taste
Garnish with lime wedges for squeezing over the bowls
Notes
Chicken thighs work well for juicier results
Swap black beans for pinto beans if preferred
Use pre-cooked rice or frozen corn to save time
Meal prep by layering ingredients in containers and storing in fridge for 3-4 days
For extra heat, add diced jalapeno to the salsa
- Prep Time: 10
- Cook Time: 30
- Category: dinner
- Method: Oven Roasting
- Cuisine: Southwestern American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 70mg