Go Back
–+ servings
A bowl with grilled chicken slices, cherry tomatoes, black beans, corn, shredded cheese, avocado chunks, a lime wedge, and creamy dressing, garnished with chopped herbs.
Print Recipe
No ratings yet

Southwestern Chicken Bowl

These Southwest Chicken Rice Bowls are a quick and satisfying meal made with seasoned chicken, fluffy rice, black beans, corn, fresh vegetables, and a creamy lime sauce. Perfect for busy weeknights or meal prep lunches, this customizable bowl is packed with bold flavors and fresh ingredients.
Prep Time25 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: American
Servings: 4 Servings
Calories: 761kcal
Author: Wendy

Equipment

  • large skillet
  • small saucepan
  • Mixing Bowl
  • whisk
  • cutting board
  • Sharp Knife
  • Measuring spoons and cups

Ingredients

  • 2 large boneless skinless chicken breasts
  • 2 tablespoons olive oil divided
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 cups cooked rice white or brown
  • 15 ounces black beans drained and rinsed
  • 1 cup corn kernels fresh, canned, or thawed frozen
  • 1 cup cherry tomatoes halved
  • 1 avocado diced
  • ½ cup shredded cheddar or Monterey Jack cheese
  • ¼ cup fresh cilantro chopped

Creamy Lime Sauce

  • ¾ cup sour cream or plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 tablespoon fresh cilantro chopped
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • 2-3 tablespoons milk to thin as needed

Instructions

  • In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the seasoning evenly over both sides of the chicken breasts. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
    Two raw chicken breasts in a glass dish with a pile of seasoning on top; a bowl of seasoning and a container of oil are nearby.
  • Add the chicken and cook for 6–8 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Remove from the skillet and let rest for 5 minutes before slicing.
    Two seasoned and cooked chicken breasts in a white skillet with oil and browned spices visible around the meat.
  • While the chicken cooks, warm the black beans and corn together in a small saucepan over medium heat with the remaining tablespoon of olive oil, stirring occasionally until heated through.
    A white pan filled with black beans and yellow corn kernels on a white background.
  • In a separate bowl, whisk together the sour cream, mayonnaise, lime juice, cilantro, chili powder, garlic powder, and salt. Add milk a tablespoon at a time until the sauce reaches a smooth, drizzleable consistency.
    A glass measuring cup filled with creamy white sauce, with a spoon resting inside and some sauce on the spoon.
  • To assemble the bowls, divide the cooked rice evenly among four bowls. Top each with sliced chicken, black beans, corn, cherry tomatoes, avocado, and shredded cheese. Drizzle generously with the creamy lime sauce and sprinkle with chopped cilantro before serving.
    A bowl of salad with chicken, black beans, corn, cherry tomatoes, shredded cheese, avocado slices, and dressing, surrounded by avocado, herbs, and small bowls of ingredients on a white surface.

Notes

  • Slice the chicken against the grain for the most tender pieces.
  • Warm the beans and corn together for easier bowl assembly.
  • Add the sauce just before serving to keep the toppings fresh.
  • Dice the avocado last so it stays bright and fresh.

Storage

Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, keep the sauce separate from the bowls until serving.
Reheating:
Reheat the rice, chicken, beans, and corn in the microwave until warm. Add fresh toppings and drizzle with sauce after reheating.
Freezing:
The chicken, rice, beans, and corn can be frozen for up to 2 months. Freeze the creamy lime sauce separately or make it fresh when serving.

Nutrition

Serving: 1Serving | Calories: 761kcal | Carbohydrates: 75g | Protein: 36g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 785mg | Potassium: 1209mg | Fiber: 15g | Sugar: 5g | Vitamin A: 1282IU | Vitamin C: 17mg | Calcium: 221mg | Iron: 4mg