Description
Southwest Chicken Rice Bowls feature grilled marinated chicken served over rice, topped with a refreshing black bean and corn salsa, and drizzled with a zesty cilantro lime dressing. This vibrant and flavorful dish is perfect for a wholesome lunch or dinner and can be prepared ahead for easy meal prep.
Ingredients
Scale
Southwest Chicken Marinade
- 6 ounces plain Greek yogurt (2% or whole milk)
- 1/4 cup cilantro leaves
- 2 teaspoons honey
- Half of a lime, juiced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt to taste
- 4 boneless skinless chicken breasts (estimated 1.5 pounds total)
Black Bean and Corn Salsa
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced red onion
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- Salt to taste
Cilantro Lime Dressing
- 6 ounces plain Greek yogurt (2% or whole milk)
- 1/4 cup cilantro leaves
- 2 teaspoons honey
- Half of a lime, juiced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt to taste
Other Ingredients
- 2 cups cooked rice (white or brown rice)
- Chopped cilantro for garnish (optional)
Instructions
- Prepare the Marinade: In a glass measuring cup, whisk together the Greek yogurt, cilantro leaves, honey, lime juice, garlic powder, chili powder, and salt until well combined to create the marinade.
- Marinate the Chicken: Place the chicken breasts and marinade in a freezer bag. Press out the air and seal it tightly. Massage the marinade into the chicken ensuring even coating. Refrigerate for 1 to 3 hours to allow flavors to infuse.
- Preheat Cooking Surface: Remove the chicken from the refrigerator 30 minutes before cooking to come to room temperature. Preheat your grill or oven to 400° F. If grilling, clean and oil the grates to prevent sticking.
- Cook the Chicken: Place the chicken on the grill and cook for 6 minutes on one side. Flip and cook another 6 minutes or until the internal temperature reaches 165° F. Cooking times may vary depending on thickness. Remove and let the chicken rest for 5 to 10 minutes before slicing.
- Make Black Bean and Corn Salsa: In a bowl, combine black beans, corn kernels, diced red onion, diced tomatoes, chopped cilantro, lime juice, and salt. Stir thoroughly and adjust seasoning if needed.
- Prepare Cilantro Lime Dressing: Add all dressing ingredients to a blender or food processor and puree until smooth. Taste and adjust seasonings as desired. Transfer to a jar or bowl and refrigerate until ready to use.
- Assemble the Bowls: Divide the cooked rice evenly into four bowls. Top each with sliced grilled chicken, spoonfuls of black bean and corn salsa, then drizzle generously with cilantro lime dressing. Garnish with chopped cilantro if desired.
Notes
- The bowls keep well for up to 4 days when stored in the refrigerator. Store components separately or in individual portions to maintain freshness.
- It's best to store the cilantro lime dressing separately to prevent sogginess.
- For extra flavor, substitute the steamed rice with cilantro lime rice if desired.
- Chicken breasts can be substituted with chicken thighs if preferred, adjusting cook time accordingly.
- To make the recipe gluten free, ensure all ingredients and seasonings used are certified gluten free.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 70 mg
