Description
This Southwest Chicken Rice Bowl recipe features juicy grilled chicken marinated in a flavorful blend, paired with a vibrant black bean and corn salsa and a creamy cilantro lime dressing. Served over fluffy rice, this dish offers a delicious and balanced meal with a perfect mix of fresh, tangy, and savory flavors.
Ingredients
Scale
Southwest Chicken Marinade
- 6 ounces plain Greek yogurt 2% or whole milk Greek yogurt
- 1/4 cup cilantro leaves
- 2 teaspoons honey or to taste
- Half of a lime juiced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt to taste
- 4 boneless, skinless chicken breasts (approximately 6 ounces each)
Black Bean and Corn Salsa
- 1 cup black beans, cooked or canned and rinsed
- 1 cup corn kernels, fresh or frozen
- 1/4 cup diced red onion
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- Juice of half a 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 or to taste
- 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: Combine all the marinade ingredients including Greek yogurt, cilantro, honey, lime juice, garlic powder, chili powder, and salt in a glass measuring cup and whisk until smooth.
- Marinate the chicken: Place the chicken breasts and marinade into a freezer-safe bag, expel the air, seal it, and massage the marinade into the chicken. Refrigerate for 1 to 3 hours to allow flavors to meld.
- Prepare salsa: In a mixing bowl, combine black beans, corn, diced red onion, tomatoes, cilantro, lime juice, and salt. Stir well and adjust seasoning as needed.
- Make cilantro lime dressing: Add all dressing ingredients to a blender or food processor and puree until smooth. Taste and adjust seasoning if necessary, then transfer to a container and refrigerate until ready to use.
- Preheat grill or oven: Remove chicken from fridge 30 minutes before cooking. Preheat grill or oven to 400 degrees Fahrenheit. If using grill, oil the grates.
- Cook the chicken: Grill chicken breasts for 4 to 6 minutes on each side or until the internal temperature reaches 165 degrees Fahrenheit. For oven, bake on a greased sheet pan at 400 degrees Fahrenheit for about 15-20 minutes until done. Let the chicken rest for 5 to 10 minutes before slicing.
- Assemble bowls: Divide cooked rice evenly among 4 bowls. Top with sliced grilled chicken, spoon over the black bean and corn salsa, and drizzle with cilantro lime dressing. Garnish with chopped cilantro if desired.
Notes
- Store components separately to keep fresh; the bowls will keep up to 4 days in the refrigerator.
- Keep dressing stored separately to maintain freshness and texture.
- For extra flavor, substitute steamed rice with cilantro lime rice.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Use fresh lime juice for best bright flavor in salsa and dressing.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 70 mg
