Name: Southwest Chicken Bowl Recipe
Ingredients: 1½ pounds (680g) boneless, skinless chicken breasts or thighs; 2 tablespoons olive oil for chicken; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1 teaspoon garlic powder; 1 teaspoon dried oregano; ½ teaspoon smoked paprika; ¾ teaspoon salt for chicken; ¼ teaspoon black pepper; 1½ cups (300g) long-grain white rice; 2¼ cups (540ml) chicken broth; 2 tablespoons fresh lime juice for rice; ¼ cup (15g) chopped fresh cilantro for rice; ½ teaspoon salt for rice; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 medium red onion, sliced; 1 medium zucchini, sliced into half-moons; 2 tablespoons olive oil for vegetables; 1 teaspoon chili powder for vegetables; ½ teaspoon cumin for vegetables; ½ teaspoon salt for vegetables; 1 ripe avocado; ¼ cup (60g) Greek yogurt or sour cream; 2 tablespoons lime juice for sauce; 1 garlic clove, minced; 2 tablespoons chopped cilantro for sauce; Salt to taste for sauce; 2-3 tablespoons water to thin sauce; 1 cup (165g) black beans, rinsed and drained

Description

This Southwest Chicken Bowl is a fiesta in a dish – all the zesty, smoky, creamy goodness you crave, with none of the restaurant prices or guilt. Perfect for meal prep or impressing friends!

Ingredients

Scale

1½ pounds (680g) boneless, skinless chicken breasts or thighs
2 tablespoons olive oil for chicken
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon smoked paprika
¾ teaspoon salt for chicken
¼ teaspoon black pepper
1½ cups (300g) long-grain white rice
2¼ cups (540ml) chicken broth
2 tablespoons fresh lime juice for rice
¼ cup (15g) chopped fresh cilantro for rice
½ teaspoon salt for rice
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium red onion, sliced
1 medium zucchini, sliced into half-moons
2 tablespoons olive oil for vegetables
1 teaspoon chili powder for vegetables
½ teaspoon cumin for vegetables
½ teaspoon salt for vegetables
1 ripe avocado
¼ cup (60g) Greek yogurt or sour cream
2 tablespoons lime juice for sauce
1 garlic clove, minced
2 tablespoons chopped cilantro for sauce
Salt to taste for sauce
2–3 tablespoons water to thin sauce
1 cup (165g) black beans, rinsed and drained
1 cup (175g) corn kernels
1 cup cherry tomatoes, halved
Fresh cilantro for garnish
Lime wedges for serving

Instructions

Combine chicken seasonings (chili powder, cumin, garlic powder, oregano, paprika, salt, pepper) in a small bowl. Pat chicken dry, drizzle with olive oil, and coat with spice mixture. Let marinate while preparing other components.
Rinse rice until water runs clear. Combine with chicken broth in a saucepan, bring to a boil, reduce heat, cover, and simmer 15-18 minutes until tender. Let stand 5 minutes, then fluff and stir in lime juice, cilantro, and salt.
Preheat oven to 425°F (220°C). Toss bell peppers, onion, and zucchini with olive oil and seasonings on a baking sheet. Roast 20-25 minutes, stirring halfway, until tender and beginning to caramelize.
Heat 1 tablespoon oil in a skillet over medium-high heat. Cook seasoned chicken 5-7 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes before slicing.
Blend avocado, yogurt, lime juice, garlic, cilantro, and salt in a food processor until smooth, adding water to reach desired consistency.
Warm beans and corn in a small saucepan or microwave for 1-2 minutes.
Assemble bowls with rice as base, then arrange chicken, vegetables, beans, and corn. Add tomatoes, drizzle with avocado sauce, and garnish with cilantro and lime wedges.