Description
A flavorful Southwest Chicken Rice Bowl featuring juicy marinated grilled chicken, vibrant black bean and corn salsa, and a creamy cilantro lime dressing served over fluffy rice. Perfect for a nutritious and satisfying meal with a burst of southwestern flair.
Ingredients
Scale
Southwest Chicken Marinade
- 6 ounces plain Greek yogurt 2% or whole milk Greek yogurt
- 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 chicken breasts (approximately 6 ounces each)
Black Bean and Corn Salsa
- 1 cup black beans (cooked or canned, drained and rinsed)
- 1 cup corn kernels (fresh, canned drained, or frozen thawed)
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro leaves, chopped
- 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
- 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)
- Chopped cilantro for garnish (optional)
Instructions
- Prepare the Southwest Chicken Marinade: In a glass measuring cup, whisk together Greek yogurt, cilantro leaves, honey, lime juice, garlic powder, chili powder, and salt until well combined. Place chicken breasts in a freezer bag, add the marinade, press out air, and seal. Massage marinade into chicken and refrigerate for 1 hour.
- Bring Chicken to Room Temperature: Remove chicken from fridge 30 minutes before cooking to allow it to come to room temperature for even cooking.
- Preheat Cooking Surface: Preheat grill or oven to 400° F. If grilling, clean and oil the grates to prevent sticking.
- Cook the Chicken: Place chicken on the grill, cooking for 6 minutes per side or until the internal temperature reaches 165° F. Cooking times may vary depending on size. If using oven, bake chicken on a baking sheet for approximately 20-25 minutes, until fully cooked. Let chicken rest 5-10 minutes before slicing.
- Make the Black Bean and Corn Salsa: In a mixing bowl, combine black beans, corn, red onion, cilantro, lime juice, and salt. Stir well and adjust seasoning as needed.
- Prepare the Cilantro Lime Dressing: Add Greek yogurt, cilantro, honey, lime juice, garlic powder, chili powder, and salt to a blender or food processor. Puree until smooth. Taste and adjust seasoning. Refrigerate until ready to serve.
- Assemble the Bowls: Divide cooked rice evenly among 4 bowls. Top with sliced grilled chicken, spoonfuls of black bean and corn salsa, and drizzle with cilantro lime dressing. Garnish with chopped cilantro if desired.
Notes
- Store components separately in airtight containers for up to 4 days to maintain freshness, especially keeping the dressing separate.
- For an extra flavor boost, substitute steamed rice with cilantro lime rice.
- Marinating the chicken for longer (up to 3 hours) enhances flavor but 1 hour is sufficient for a quick marinade.
- You can bake the chicken in the oven at 400° F for about 20-25 minutes as an alternative to grilling.
- Use low-fat or whole milk Greek yogurt according to preference; adjust honey for sweetness accordingly in the dressing.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 75 mg
