Description

A flavorful and hearty Southwest Chicken Bowl featuring seasoned grilled chicken, black beans, corn, avocado, rice, and zesty toppings for a colorful and nutritious meal.

Ingredients

1 lb boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
½ tsp paprika
½ tsp garlic powder
Salt and pepper to taste
2 cups cooked rice (white or brown)
1 cup canned black beans, rinsed and drained
1 cup corn kernels (fresh, frozen or canned)
1 avocado, diced
½ cup diced tomatoes or pico de gallo
¼ cup chopped cilantro (optional)
Juice of 1 lime
Optional toppings: shredded cheese, sour cream, hot sauce

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Instructions

In a small bowl, mix chili powder, cumin, paprika, garlic powder, salt, and pepper.
Rub chicken breasts with olive oil and season evenly with the spice blend.
Heat a grill pan or skillet over medium-high heat. Cook chicken 5–7 minutes per side, or until internal temperature reaches 165°F (74°C).
Remove chicken and let rest for 5 minutes, then slice or cube.
Warm the cooked rice, black beans, and corn.
Assemble bowls: divide rice among bowls, top with chicken, beans, corn, avocado, and tomatoes.
Squeeze lime juice over bowls, sprinkle cilantro, and add optional toppings.
Serve warm and enjoy!

Notes

Substitute quinoa or cauliflower rice for a grain-free option.
Make it vegan by replacing chicken with tofu or chickpeas.
Prepare ingredients ahead to assemble quickly on busy nights.
Leftovers store well—just keep toppings separate until serving.