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Southwest chicken and rice bowl with black bean corn salsa and cilantro lime dressing in a white bowl with a fork.
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5 from 2 votes

Southwest Chicken Rice Bowls

Southwest chicken bowls are packed with fresh and zesty flavors! Fluffy rice is topped marinated and southwest chicken, black bean and corn salsa, and a creamy cilantro lime dressing.
Prep Time25 minutes
Cook Time15 minutes
Marinating Time1 hour
Total Time1 hour 40 minutes
Course: Bowls, Chicken + Poultry, Dinners
Cuisine: Southwest
Keyword: southwest chicken bowls, southwest chicken rice bowls
Servings: 4 servings
Author: Danae Halliday

Ingredients

Southwest Chicken

  • 1 1/2 pounds boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons chopped cilantro
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt or to taste
  • freshly ground black pepper to taste

Black Bean and Corn Salsa

  • 15 ounces canned black beans  drained and rinsed
  • 2 cups defrosted frozen corn  or fire roasted corn
  • 1/2 cup diced red onion
  • 1 diced jalapeño seeds removed
  • 1/2 cup cilantro chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1 lime juiced
  • 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 rice

Instructions

Southwest Chicken

  • Combine all of the ingredients for the marinade in a glass measuring cup and whisk them together. Place the chicken and marinade in a freezer bag. Press the air out of the bag and seal it. Massage the marinade into the chicken, then refrigerate it for 1-3 hours.
  • Remove the chicken from the fridge 30 minutes prior to cooking it. Preheat your grill or oven to 400° F. If grilling, clean and oil the grates.
  • Place the chicken on the grill and cook for 4-6 minutes then flip it over and cook another 4-6 minutes or until the internal temperature is 165° F. Cooking time will vary depending on the size of the chicken breasts. Let the chicken rest for 5-10 minutes before slicing it.

Black Bean and Corn Salsa

  • In a mixing bowl combine all of the ingredients for the salsa. Stir everything together. Taste and adjust with additional salt or lime juice if needed.

Cilantro Lime Dressing

  • Add all of the ingredients to a blender or food processor. Puree until the sauce is smooth. Taste for seasoning then pour it into a jar or bowl, cover and refrigerate until ready to use.

Assembling

  • Divide the rice into 4 bowls. Top with slices of the chicken, black bean corn salsa, and drizzle with the cilantro lime dressing. Garnish with chopped cilantro if desired.

Notes

  • The bowls will keep for up to 4 days. Store the components of the bowls separately or in individual portions. It's best to store the dressing separately. 
  • For even more flavor, swap steamed rice with my cilantro lime rice. 
 

Nutrition

Calories: 546kcal | Carbohydrates: 76g | Protein: 48g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 93mg | Sodium: 2529mg | Potassium: 1413mg | Fiber: 15g | Sugar: 6g | Vitamin A: 649IU | Vitamin C: 20mg | Calcium: 131mg | Iron: 5mg