Southwest Chicken Bowls
Serves 1
Directions
- 1Mix the cubed chicken with spices and olive oil and let it marinate.
- 2Cook the chicken in a pan.
- 3Combine black beans, sweet corn, red bell pepper, green bell pepper, red onion, tomato, cilantro, lime juice, apple cider vinegar, honey, garlic powder, salt, and pepper to make the black bean salsa.
- 4Prepare the cilantro lime rice with jasmine rice, olive oil, cilantro, lime juice, garlic powder, salt, and pepper.
- 5Blend the greek yogurt, olive oil mayo, lime juice, garlic, honey, cilantro, smoked paprika, chili powder, onion powder, salt, and pepper for the Southwest Dressing.
- 6Assemble the bowls with romaine lettuce, cilantro lime rice, black bean and corn salsa, pan seared chicken, creamy dressing and lime.
Ingredients
- 1.5 lb boneless, skinless chicken breasts or thighs
- 3 Tbsp extra-virgin olive oil
- 2 garlic cloves
- 1.5 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 1 (15 oz) can black beans
- 1 (15 oz) can sweet corn
- 1 red bell pepper
- 1 green bell pepper
- 0.25 red onion
- 1 roma tomato
- 0.5 c cilantro
- 0.25 c lime juice
- 0.25 c apple cider vinegar
- 1 Tbsp honey
- 1 tsp garlic powder
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 c jasmine rice, uncooked
- 1 Tbsp extra-virgin olive oil
- 0.5 c cilantro
- 2 Tbsp lime juice
- 0.5 tsp garlic powder
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.75 c plain Greek yogurt
- 1 Tbsp olive oil mayo or your fave mayo
- 2 Tbsp lime juice
- 1 clove garlic
- 1 Tbsp honey
- 2 Tbsp cilantro
- 1 tsp smoked paprika
- 0.5 tsp chili powder
- 0.25 tsp onion powder
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- romaine lettuce
- avocado slices
Equipment
bowlpanblender
Tips
- Prep the components in advance so when it comes time to eat all you have to do is assemble the bowls to your liking.
- Marinade chicken in the spices and 1 Tbsp of the olive oil at least 30 min. *marinade up to 24 hours in the fridge