Description
This Southwest Chicken Rice Bowl recipe features flavorful marinated chicken grilled to perfection, served over rice with a zesty black bean and corn salsa and drizzled with a creamy cilantro lime dressing. It's a vibrant and healthy meal perfect for lunch or dinner.
Ingredients
Scale
Southwest Chicken Marinade
- 6 ounces plain Greek yogurt (2% or whole milk)
- 1/4 cup cilantro leaves
- 2 teaspoons honey
- Half of a lime, juiced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt to taste
- 4 pieces chicken breasts (approximately 1 pound total)
Black Bean and Corn Salsa
- 1 cup black beans (cooked or canned drained and rinsed)
- 1 cup corn kernels (fresh, frozen thawed, or canned drained)
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 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)
- 1/4 cup cilantro leaves
- 2 teaspoons honey
- 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 rice)
Instructions
- Prepare the Marinade: In a glass measuring cup, whisk together Greek yogurt, cilantro leaves, honey, lime juice, garlic powder, chili powder, and salt until well combined.
- Marinate the Chicken: Place the chicken breasts and the marinade into a freezer bag, press out excess air, seal, and massage to coat chicken evenly. Refrigerate for 1 hour to 3 hours to allow flavors to infuse.
- Preheat and Prepare for Cooking: Remove the chicken from the fridge 30 minutes before cooking. Preheat your grill or oven to 400° F. If grilling, clean and oil the grill grates to prevent sticking.
- Cook the Chicken: Place the chicken on the grill and cook for 6 minutes per side or until the internal temperature reaches 165° F. If using oven, bake at 400° F for about 15-20 minutes until cooked through. Allow the chicken to rest for 5-10 minutes before slicing.
- Make the Black Bean and Corn Salsa: In a bowl, combine black beans, corn, diced bell pepper, red onion, cilantro, lime juice, and salt. Stir well, taste, and adjust seasoning as needed.
- Prepare the Cilantro Lime Dressing: Add all dressing ingredients to a blender or food processor and puree until smooth. Taste and adjust seasoning if needed. Refrigerate until ready to use.
- Assemble the Bowls: Divide cooked rice evenly into 4 bowls. Top with sliced grilled chicken and generous portions of black bean corn salsa. Drizzle each bowl with cilantro lime dressing and garnish with chopped cilantro if desired.
Notes
- Store bowl components separately in airtight containers for up to 4 days for freshness.
- Keep the cilantro lime dressing refrigerated separately to maintain its flavor and texture.
- For enhanced flavor, swap plain steamed rice with cilantro lime rice.
- Chicken can also be baked in the oven if a grill is not available.
- Use whole milk Greek yogurt for a richer dressing or 2% for lighter calories.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: Fifty g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 85 mg
