Savor the zesty blend of grilled chicken, black beans, corn, and cilantro in our quick Southwest Chicken and Rice Bowls – a healthy delight!

Scale

1½ pounds (680g) boneless, skinless chicken breasts or thighs

2 tablespoons (30ml) olive oil

2 tablespoons (30ml) lime juice

2 teaspoons (6g) chili powder

1 teaspoon (3g) ground cumin

1 teaspoon (3g) smoked paprika

1 teaspoon (6g) kosher salt

½ teaspoon (1g) garlic powder

¼ teaspoon cayenne pepper (optional)

1½ cups (300g) long-grain white rice

2¼ cups (540ml) low-sodium chicken broth

3 tablespoons (9g) fresh cilantro, finely chopped

1 tablespoon (15ml) lime juice

½ teaspoon salt

1 cup (175g) black beans, drained and rinsed

1 cup (150g) corn kernels

1 red bell pepper, diced

1 ripe avocado, sliced

½ cup (50g) red onion, finely diced

⅓ cup (80g) sour cream or Greek yogurt

Fresh cilantro for garnish

Lime wedges for serving

Combine olive oil, lime juice, chili powder, cumin, smoked paprika, salt, garlic powder, and cayenne in a zip-top bag. Add chicken, coat evenly, and marinate for at least 30 minutes.
Rinse rice until water runs clear. Combine with chicken broth in a saucepan. Bring to boil, reduce heat, cover, and simmer for 15-18 minutes. Let stand covered for 5 minutes, then fluff and stir in cilantro, lime juice, and salt.
Heat a skillet over medium-high heat. Cook marinated chicken for 5-7 minutes per side until internal temperature reaches 165°F (74°C). Rest for 5 minutes, then slice against the grain.
Prepare toppings: warm black beans with a pinch of cumin, dice vegetables, and slice avocado.
Assemble bowls with rice base, then arrange chicken and toppings in sections. Top with sour cream, fresh cilantro, and serve with lime wedges.