Description
This vibrant Southwest Chicken Rice Bowl features tender grilled chicken marinated in a zesty blend of lime, cilantro, and southwest spices, served over fluffy rice and topped with a flavorful black bean and corn salsa, finished with a creamy cilantro lime dressing. Perfect for a healthy and satisfying meal bursting with fresh and smoky flavors.
Ingredients
Southwest Chicken Marinade
- 1 1/2 pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt (or to taste)
- Freshly ground black pepper to taste
Black Bean and Corn Salsa
- 15 ounces canned black beans (drained and rinsed)
- 2 cups defrosted frozen corn (or fire roasted corn)
- 1/2 cup diced red onion
- 1 diced jalapeño (seeds removed)
- 1/2 cup chopped cilantro
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1 lime (juiced)
- Salt to taste
Cilantro Lime Dressing
- 6 ounces plain Greek yogurt (2% or whole milk)
- 1/4 cup cilantro leaves
- 2 teaspoons honey (or to taste)
- Half of a lime (juiced)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt to taste
Additional Ingredients
- 2 cups cooked rice (white or brown rice)
- Chopped cilantro for garnish (optional)
Instructions
- Prepare the Southwest Chicken Marinade: In a glass measuring cup, whisk together olive oil, lime juice, chopped cilantro, chili powder, cumin, dried oregano, smoked paprika, garlic powder, kosher salt, and black pepper to create the marinade. Place chicken breasts in a freezer bag and pour marinade over them. Seal the bag after pressing out air, then massage to coat the chicken evenly. Refrigerate for 1 to 3 hours to allow flavors to infuse.
- Preheat Grill or Oven: Remove chicken from fridge 30 minutes before cooking to bring to room temperature. Preheat your grill or oven to 400°F (200°C). If using a grill, clean and oil the grates to prevent sticking.
- Cook the Chicken: Place the marinated chicken breasts on the grill. Cook for 4 to 6 minutes on one side, then flip and grill another 4 to 6 minutes or until an internal temperature of 165°F (74°C) is reached. Cooking time may vary with thickness of chicken. Once done, let the chicken rest for 5 to 10 minutes to retain juices before slicing.
- Make the Black Bean and Corn Salsa: In a mixing bowl, combine rinsed black beans, defrosted or fire-roasted corn, diced red onion, diced jalapeño (seeds removed), chopped cilantro, garlic powder, chili powder, ground cumin, and lime juice. Mix thoroughly and season with salt to taste. Adjust lime juice or salt as needed.
- Prepare the Cilantro Lime Dressing: Add Greek yogurt, cilantro leaves, honey, lime juice, garlic powder, chili powder, and salt into a blender or food processor. Blend until smooth. Taste and adjust seasoning if needed. Transfer to a jar or bowl, cover, and refrigerate until ready to use.
- Assemble the Bowls: Divide cooked rice evenly among 4 serving bowls. Top each bowl with sliced grilled chicken and generous spoonfuls of black bean corn salsa. Drizzle each bowl with the creamy cilantro lime dressing. Garnish with additional chopped cilantro if desired for extra freshness.
Notes
- Marinate chicken for at least 1 hour but up to 3 hours for maximum flavor.
- Chicken can also be baked at 400°F for 20-25 minutes if a grill is not available.
- Use fire-roasted corn for a smoky flavor or regular frozen corn if preferred.
- Adjust jalapeño quantity according to your preferred spice level.
- Brown rice can be used instead of white rice for added fiber and a nuttier taste.
- Leftover components keep well refrigerated for 2-3 days for easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Southwestern American
