Description
A vibrant and flavorful Southwest Chicken Rice Bowls recipe featuring grilled marinated chicken, fresh black bean and corn salsa, and a zesty cilantro lime dressing. Perfect for a wholesome and colorful meal.
Ingredients
Scale
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
- Prepare the marinade: In a glass measuring cup, whisk together the yogurt, cilantro, honey, lime juice, garlic powder, chili powder, and salt until smooth.
- Marinate the chicken: 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.
- Preheat grill or oven: Remove chicken from fridge 30 minutes before cooking. Preheat grill or oven to 400° F. If using a grill, clean and oil grates.
- Cook the chicken: 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.
- Make the black bean and corn salsa: 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.
- Prepare the cilantro lime dressing: Blend all dressing ingredients in a blender or food processor until smooth. Taste and adjust seasoning. Refrigerate until ready to use.
- Assemble bowls: 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.
