Southwest Chicken Rice Bowl
A delicious bowl of marinated chicken served on fluffy rice with fresh vegetables and topped with avocado and lime, packed with bold Southwest flavors.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
For the Rice
- 1 cup long-grain white rice or brown rice for a healthier option
- 2 cups chicken broth or vegetable broth for a vegetarian version
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Toppings
- 1 cup corn fresh, frozen, or canned
- 1 cup black beans rinsed and drained
- 1 medium red bell pepper diced
- 1 medium avocado diced
- 1 cup cherry tomatoes halved
- 1/4 cup fresh cilantro chopped
- to serve lime wedges
- optional sour cream or Greek yogurt
Instructions
Marinate the Chicken
- Mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice in a medium bowl. Add chicken thighs, ensure they are well coated in the marinade, cover, and let marinate for at least 15 minutes.
Prepare the Rice
- In a medium saucepan, heat olive oil over medium heat. Add garlic powder and salt, stirring for a minute until fragrant. Add rice, stirring to coat with oil. Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until rice is fluffy and liquid is absorbed.
- Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
Cook the Chicken
- Heat a grill pan or skillet over medium-high heat. Once hot, add marinated chicken thighs. Cook for about 5-7 minutes on each side until chicken reaches an internal temperature of 165°F (75°C) and has a nice char.
- Remove from heat and let rest for a couple of minutes before slicing.
Assemble the Bowls
- Divide cooked rice among four bowls. Top each with sliced chicken, corn, black beans, diced bell pepper, avocado, and cherry tomatoes.
- Sprinkle with fresh cilantro.
Serve
- Serve bowls with lime wedges on the side for squeezing over the top. Add a dollop of sour cream or Greek yogurt if desired.
Notes
For best results, let the chicken marinate for at least 30 minutes or overnight. Use high heat for cooking to lock in juices and create a char. Fluff rice after resting to avoid clumping. Customize toppings to your taste.