Southwest Chicken Rice Bowls Recipe

Ingredients

Southwest Chicken Marinade

• 6 ounces plain Greek yogurt 2% or whole milk Greek yogurt
• 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 (approx. 6 ounces each) for marinating

Black Bean and Corn Salsa

• 1 cup canned black beans, drained and rinsed
• 1 cup canned whole kernel corn, drained
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and finely chopped (optional)
• Juice of 1 lime
• Salt to taste

Cilantro Lime Dressing

• 6 ounces plain Greek yogurt 2% or whole milk Greek yogurt
• 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)
• Fresh cilantro for garnish (optional)

Instructions

1. In a glass measuring cup, whisk together the yogurt, cilantro, honey, lime juice, garlic powder, chili powder, and salt until smooth.
2. Place the chicken breasts in a freezer bag, pour in the marinade, press air out, seal, and massage to coat the chicken. Refrigerate for 1 to 3 hours.
3. Remove chicken from fridge 30 minutes before cooking. Preheat grill or oven to 400° F. If using a grill, clean and oil grates.
4. Grill the chicken breasts for 4 to 6 minutes per side or until the internal temperature reaches 165° F. If using oven, bake chicken at 400° F for approximately 20 to 25 minutes until fully cooked. Let rest for 5 to 10 minutes before slicing.
5. In a mixing bowl, combine black beans, corn, red onion, cilantro, jalapeño (if using), lime juice, and salt. Stir well and adjust seasoning to taste.
6. Blend all dressing ingredients in a blender or food processor until smooth. Taste and adjust seasoning. Refrigerate until ready to use.
7. Divide cooked rice evenly among four bowls. Top with sliced grilled chicken, black bean and corn salsa, and drizzle with cilantro lime dressing. Garnish with fresh cilantro if desired.

Notes

• Store bowl components separately or in individual portions for up to 4 days to maintain freshness.
• Keep the cilantro lime dressing stored separately for best flavor.
• For extra flavor, substitute steamed rice with cilantro lime rice.
• Adjust honey to control the sweetness level of the marinade and dressing.
• If you prefer a milder salsa, omit the jalapeño.