# Chipotle Chicken Bowls with Smoky Southwest Dressing

A flavorful dinner to prep in advance for busy weeknights, these Chipotle Chicken Bowls feature seasoned chicken, black bean and corn salsa, cilantro lime rice, and a creamy Southwest dressing.

- Cuisine: Mexican
- Category: Sauce & Condiment
- Language: en

## 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 can (15 oz) black beans
- 1 can (15 oz) 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

## Instructions

1. Cut chicken into cubes and marinate with spices and 1 Tbsp of olive oil for at least 30 minutes, or up to 24 hours in the fridge.
2. Cook jasmine rice according to package directions, then let cool for 5-10 minutes and mix with cilantro, lime juice, olive oil, garlic powder, salt, and pepper.
3. Finely chop red bell pepper, green bell pepper, red onion, and roma tomato. Drain and rinse black beans and corn. Combine all chopped veggies, black beans, corn, cilantro, lime juice, apple cider vinegar, honey, garlic powder, salt, and pepper to make the black bean and corn salsa.
4. Combine plain Greek yogurt, olive oil mayo, lime juice, garlic clove, honey, cilantro, smoked paprika, chili powder, onion powder, kosher salt, and black pepper in a blender and blend until smooth to create the Southwest dressing.
5. Heat a large skillet on medium-high. Add the remaining olive oil and heat until it shimmers. Add the marinated chicken and cook for 3-4 minutes on one side, undisturbed. Flip and cook for another 3-4 minutes until fully cooked to an internal temperature of 165℉ (75°C).
6. Assemble the bowls with romaine lettuce, cilantro lime rice, black bean and corn salsa, cooked chicken, and avocado slices, then drizzle with the Southwest dressing and a squeeze of fresh lime.

## Equipment

- bowl
- pan
- tongs
- blender
- skillet

## Tips

- All components are meal prep friendly.
- Serve this one Chipotle style and let everyone select what they want.

## Source

- Original video: https://www.facebook.com/share/r/1BqzyffVa6/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/cd7b3ac0-4553-4f0a-9faa-e799879f7c63
- Extracted: 2025-11-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt