Description
A vibrant and flavorful Southwest Chicken Rice Bowl featuring marinated grilled chicken, a fresh black bean and corn salsa, and a creamy cilantro lime dressing, served over fluffy rice. Perfect for a wholesome and satisfying meal.
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 chicken breasts (about 6 ounces each)
Black Bean and Corn Salsa
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1/4 cup diced red onion
- 1/4 cup diced red bell pepper
- 1/4 cup chopped cilantro
- Juice of half a lime
- 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)
- Optional: chopped cilantro for garnish
Instructions
- Prepare the Marinade: In a glass measuring cup, whisk together Greek yogurt, cilantro leaves, honey, lime juice, garlic powder, chili powder, and salt until well combined to form the marinade.
- Marinate the Chicken: Place the chicken breasts and marinade in a freezer bag. Press out the air, seal the bag, and massage the marinade into the chicken. Refrigerate for 1 to 3 hours to let the flavors infuse.
- Preheat and Prepare for Cooking: Remove the chicken from the fridge 30 minutes before cooking to bring it 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 chicken on the grill or in the oven. Grill or bake for 4 to 6 minutes on each side, or until the internal temperature reaches 165° F. Cooking times may vary depending on the thickness of the chicken breasts. Allow the chicken to rest for 5 to 10 minutes before slicing.
- Make the Black Bean and Corn Salsa: In a mixing bowl, combine black beans, corn, red onion, red bell pepper, cilantro, lime juice, and salt. Stir well and adjust seasoning as needed.
- Prepare the Cilantro Lime Dressing: Add all dressing ingredients to a blender or food processor and puree until smooth. Taste and adjust seasoning. Transfer to a jar or bowl, cover, and refrigerate until ready to use.
- Assemble the Bowls: Divide cooked rice evenly into 4 bowls. Top with sliced grilled chicken, spoon over black bean and corn salsa, and drizzle with cilantro lime dressing. Garnish with additional chopped cilantro if desired.
Notes
- Store components separately for up to 4 days for freshness. Keep the dressing separate to avoid sogginess.
- For added flavor, substitute steamed rice with cilantro lime rice.
- Cooking times may vary depending on chicken breast thickness; use a meat thermometer for best results.
- Can be served warm or cold depending on preference.
- Adjust honey and lime in the dressing to suit your taste for sweetness and tanginess.
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: 85 mg
