Description
These Southwest Chicken Rice Bowls are like a fiesta in a bowl – all the bold flavors you crave with none of the fuss. Perfect for busy weeknights when you want something that feels special without the extra effort.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons southwest seasoning
- 1 tablespoon lime juice
- 1 teaspoon salt
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 tablespoon butter
- ½ teaspoon salt
- ¼ cup chopped fresh cilantro
- 1 lime, juiced
- 1 can (15oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 cup shredded romaine lettuce
- 1 avocado, sliced
- ½ cup pico de gallo or fresh salsa
- ¼ cup sour cream
- ½ cup shredded cheddar or Mexican-blend cheese
- Lime wedges, for serving
Instructions
- Place chicken breasts between plastic wrap and pound to ½-inch thickness. Mix olive oil, southwest seasoning, lime juice, and salt in a bowl. Add chicken, coat thoroughly, and marinate for at least 15 minutes.
- Rinse rice until water runs clear. In a saucepan, melt butter over medium heat. Add rice and toast for 1-2 minutes. Add chicken broth and salt, bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes until tender. Let stand covered for 5 minutes, then fluff and stir in cilantro and lime juice.
- Heat a skillet over medium-high heat. Cook marinated chicken for 5-7 minutes per side until internal temperature reaches 165°F. Let rest for 5-10 minutes, then slice against the grain.
- Prepare all toppings: warm corn if frozen, dice bell pepper, slice avocado, and shred lettuce.
- Assemble bowls with rice base, then arrange chicken, beans, corn, bell pepper, lettuce, and avocado in sections. Top with pico de gallo, sour cream, and cheese. Serve with lime wedges.