Description
A flavorful and vibrant Southwest Chicken Rice Bowl recipe featuring marinated grilled chicken, black bean and corn salsa, and a creamy cilantro lime dressing served over rice. Perfect for a nutritious and satisfying 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 boneless skinless chicken breasts (approx. 6 ounces each)
Black Bean and Corn Salsa
- 1 cup cooked black beans
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1/2 lime juiced
- 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)
- Chopped cilantro for garnish (optional)
Instructions
- Prepare the marinade: In a glass measuring cup, whisk together the Greek yogurt, cilantro leaves, honey, lime juice, garlic powder, chili powder, and salt to taste until combined.
- Marinate the chicken: Place the chicken breasts and marinade in a freezer-safe bag. Remove excess air and seal. Massage the marinade into the chicken thoroughly. Refrigerate for 1 hour.
- Preheat grill or oven: Thirty minutes before cooking, remove chicken from refrigerator to come to room temperature. Preheat grill or oven to 400° F. If grilling, clean and oil the grates.
- Cook the chicken: Place the chicken on the grill and cook for 6 minutes on one side, then flip and cook another 6 minutes or until internal temperature reaches 165° F. Alternatively, bake in the oven for 25 minutes until cooked through. After cooking, let the chicken rest 5 to 10 minutes before slicing.
- Make the black bean and corn salsa: In a mixing bowl, combine black beans, corn, diced red onion, chopped cilantro, lime juice, and salt. Stir well and adjust seasoning as needed.
- Prepare the cilantro lime dressing: Add Greek yogurt, cilantro leaves, honey, lime juice, garlic powder, chili powder, and salt to a blender or food processor. Blend until smooth. Taste and adjust seasoning, then refrigerate until ready to use.
- Assemble the bowls: Divide cooked rice evenly into 4 bowls. Top with sliced grilled chicken, black bean and corn salsa, and drizzle with cilantro lime dressing. Garnish with chopped cilantro if desired.
Notes
- Store the components separately in airtight containers for up to 4 days for best freshness.
- Keep the cilantro lime dressing refrigerated separately to preserve its texture and flavor.
- For extra flavor, substitute plain rice with cilantro lime rice.
- If you don’t have a grill, the chicken can be baked in the oven as an alternative.
- To speed up preparation, use pre-cooked or rotisserie chicken, and skip marinating.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 90 mg
