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Southwest Chicken Rice Bowls

Southwest Chicken Rice Bowls are made with marinated grilled chicken, rice, black bean corn salsa, and creamy cilantro lime dressing.
Ready in about 35 minutes plus marinating time.
Perfect for meal prep, healthy lunches, and easy family dinners.
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Prep Time 20 minutes
Course Main Course
Cuisine Southwest American

Ingredients
  

Southwest Chicken

  • 1½ 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
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

Black Bean and Corn Salsa

  • 1 15-ounce can black beans, drained and rinsed
  • 2 cups thawed frozen corn or fire-roasted corn
  • ½ cup diced red onion
  • 1 jalapeño seeded and diced
  • ½ cup chopped cilantro
  • ½ teaspoon garlic powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • Juice of 1 lime
  • Salt to taste

Cilantro Lime Dressing

  • 6 ounces plain Greek yogurt
  • ¼ cup cilantro leaves
  • 2 teaspoons honey
  • Juice of ½ lime
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chili powder
  • Salt to taste

For Serving

  • 2 cups cooked white or brown rice
  • Chopped cilantro for garnish optional

Instructions
 

  • In a bowl, whisk together olive oil, lime juice, cilantro, chili powder, cumin, oregano, smoked paprika, garlic powder, salt, and pepper.
  • Place the chicken in a resealable bag and pour in the marinade. Seal and refrigerate for 1 to 3 hours.
  • Remove the chicken from the refrigerator 30 minutes before cooking.
  • Preheat a grill or oven to 400°F (200°C).
  • Grill the chicken for 4–6 minutes per side, or bake until the internal temperature reaches 165°F (74°C).
  • Allow the chicken to rest for 5–10 minutes before slicing.
  • In a large bowl, combine black beans, corn, onion, jalapeño, cilantro, garlic powder, chili powder, cumin, lime juice, and salt. Mix well.
  • Blend the Greek yogurt, cilantro, honey, lime juice, garlic powder, chili powder, and salt until smooth.
  • To assemble the Southwest Chicken Rice Bowls, divide cooked rice among four bowls. Top with sliced chicken, black bean corn salsa, and drizzle generously with cilantro lime dressing.
  • Garnish with additional cilantro and serve immediately.

Notes

  • Substitute chicken thighs if preferred.
  • Quinoa or cauliflower rice work well instead of rice.
  • Add diced tomatoes, avocado, shredded lettuce, or sliced peppers for extra freshness.
  • The dressing also makes an excellent salad dressing.