🌶️ Southwest Chicken Bowl

southwestern flavor chicken bowl with avocado, cilantro and veggies

🌶️ Southwest Chicken Bowl

Our delectable Southwest Chicken Bowl is the perfect weeknight meal when you need maximum deliciousness super fast! In just 25 minutes, you'll have a flavor-packed bowl with tender chicken, juicy peppers, and perfectly seasoned sweet corn and beans.

Course Dinner, Lunch, Main Course

Cuisine Americanized Mexican, Spanish, Tex-Mex

Prep Time 5

Cook Time 20

Total Time 25

Servings bowls

Calories 480.2kcal

Author Marcie & Julie

Equipment

medium mixing bowl
medium / large pan with lid

Ingredients

6 Tbsp avocado oil divided
2 Tbsp lime juice
1 Tbsp rice vinegar
2 Tbsp Taco seasoning
1 lb chicken thighs, boneless & skinless trimmed & cut into bite-sized pieces
1 yellow onion chopped
1 red bell pepper de-seeded and chopped
1/2 tsp Kosher salt divided (or 1/4 tsp regular, table salt)
15 oz can black beans drained & rinsed
15 oz can corn, fire roasted drained & rinsed
3 8.5 oz microwavable brown rice packets

Garnishes [optional]

our Chipotle crema
Cholula
avocados sliced
shredded Mexican cheese
tortilla strips
cilantro

Instructions

In a medium sized bowl, combine 4 Tbsp (or 1/4 cup) of the avocado oil, lime juice, vinegar, and Taco seasoning. Add chicken, stir until coated, and set aside.
Heat a medium pan on medium heat. Once heated, add remaining 2 Tbsp oil, onion, red pepper, and 1/4 tsp of the salt. Cook for 5 minutes, stirring occasionally. Then add chicken (with its marinade) to the pan, and cook for 5 minutes, stirring occasionally.
Add the black beans and corn to the pan, and sprinkle with remaining 1/4 tsp salt. Set heat to low, top with a lid and cook covered for 5 minutes. [Meanwhile, cook the rice packets in the microwave]. Remove lid and turn off stove.
Now you're ready to assemble the bowls! To make each bowl, add some rice and a hefty scoop of the chicken mixture. Then add however much you'd like of the garnishes.

Video

Notes

- Chicken thighs can be fattier than breasts, so allow a little extra time to trim off the fat. I find that kitchen shears work best for this task.
- For crunchier peppers, add the peppers in step 3, at the same time as the corn and beans.
- Note that chicken is fully cooked at 165° F. If you need a super accurate meat thermometer, check out the Thermapen.
- The nutritional count for this recipe does not not include any garnishes.

Nutrition