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Southwest Chicken Bowls Recipe

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★★★★★

4.9 from 123 reviews

A vibrant and flavorful Southwest Chicken Bowl featuring grilled, chili-spiced chicken breast served over cilantro lime rice and topped with black bean corn salsa and a creamy, zesty Southwest sauce. This easy-to-make dish balances smoky spices with bright lime and fresh herbs, perfect for a hearty lunch or dinner.

Ingredients

Scale

For the Southwest Chicken

  • 2 pounds boneless, skinless chicken breast (thin or butterflied)
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt (pressed)
  • ½ teaspoon ground pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 1 tablespoon fresh lime juice (about 1 lime)
  • 2 tablespoons vegetable oil

For the Bowl

  • 2 cups cilantro lime rice (prepared)
  • 1 cup black bean corn salsa (prepared)

For the Southwest Sauce

  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon ranch powder
  • 1 teaspoon lime juice
  • 1 teaspoon chipotle chili powder

Instructions

  1. Prepare Southwest Seasoning: In a small bowl, stir together chili powder, cumin, garlic powder, salt, ground pepper, and optional cayenne pepper until well combined.
  2. Marinate Chicken: Poke holes all over the chicken breasts using a fork. Place chicken in a dish or zip-top bag, pour the prepared seasoning over both sides of the chicken. Add the fresh lime juice and vegetable oil, then mix thoroughly to coat. Refrigerate for a minimum of 20 minutes or up to 4 hours to absorb flavors.
  3. Grill Chicken: Preheat grill to medium heat and brush the grill grates with oil to prevent sticking. Place the marinated chicken on the grill and cook for 4 to 6 minutes per side, depending on thickness, until the internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes to retain juices.
  4. Make Southwest Sauce: Whisk together mayonnaise, sour cream, ranch powder, lime juice, and chipotle chili powder until smooth. Chill the sauce until ready to serve. For a thinner consistency, add extra lime juice to taste if desired.
  5. Assemble Bowls: Spoon 2 cups of cilantro lime rice into the base of each bowl. Slice the grilled chicken breasts into thin strips and arrange on top of the rice. Add ¼ cup of black bean corn salsa to each bowl, then drizzle with a tablespoon of the Southwest sauce. Serve immediately and enjoy!

Notes

  • If grilling is not an option, you can pan-fry the chicken over medium-high heat for 6-8 minutes per side or bake in a 400°F oven for 20-25 minutes until cooked through.
  • The cayenne pepper in the seasoning is optional and can be adjusted to control the heat level.
  • Use fresh lime juice for best flavor in both the marinade and sauce.
  • The black bean corn salsa and cilantro lime rice can be store-bought or homemade according to preference.
  • Resting the chicken after grilling ensures juiciness and better texture.

Keywords: Southwest chicken bowl, grilled chicken, cilantro lime rice, black bean salsa, Southwest sauce, easy chicken recipe, healthy bowl

Find it online: https://dinewithdylan.com/southwest-chicken-bowls-recipe/