These Southwest Chicken Bowls are fresh, vibrant, and perfect for meal prep! With grilled Southwest-seasoned chicken, cilantro lime rice, black bean corn salsa, and creamy Southwest dressing, this Southwest chicken bowl recipe is healthy, delicious, and super easy to make.
If you’ve ever tried Applebees’ Southwest Chicken Bowl or the Southwest Bowls from Trader Joe’s or Hello Fresh, you’re going to love this easy make-at-home version!
Lean chicken breast takes a quick soak in a chili-lime marinade, then it’s grilled quickly for a golden, highly flavored sear and moist and juicy interior. Then it’s sliced and layered over a bed of tangy cilantro-lime rice and fresh black-bean corn salsa. A generous drizzle of Southwest sauce seals the deal!
Whenever I want to do some meal prep for the week, this Southwestern chicken bowl recipe always comes to mind first. I crave it – the combination of flavors is just so good!
Why I LOVE this recipe!
- Fresh and healthy – With lean protein-packed chicken and plenty of vibrant veggies, this healthy Southwest Chicken Bowl is one of those feel-good meals that leaves you feeling satiated but not stuffed.
- Meal-prep perfection – Southwest Chicken Bowl meal prep is a breeze! All of the components are so easy to make and hold up in the fridge for days.
- Cost-saving alternative – No need to pay restaurant prices when you can make this easy Southwestern chicken bowl at home!
- Easily customizable – One of the many reasons I love bowl-style meals is that they’re so easy to customize. If you have one family member who’s not crazy about salsa, it’s easy to leave off. Got a vegetarian in the house? Try substituting the chicken with more black beans instead.
Recipe Notes
This Southwest Chicken Bowl recipe is as simple as promised! Just a few ingredients for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make this Southwest Chicken Bowl to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
For the Southwest chicken:
- Chicken – For this healthy Southwest chicken bowl, I use boneless, skinless chicken breast.
- Spices & seasonings – Chili powder, cumin, garlic powder, salt and pepper, and optional cayenne pepper for a bit of heat.
- Lime juice – The acid in lime juice helps tenderize the chicken while also adding bright, vibrant flavor.
- Vegetable oil – A bit of oil in the marinade helps create chicken that’s juicy inside with a crisp and full-of-flavor crust.
For the Southwest Chicken Bowls:
- Southwest chicken
- Cilantro lime rice – My easy cilantro lime rice recipe makes the BEST base for this Southwest style chicken bowl!
- Black bean corn salsa – My black bean and corn salsa adds a fiber-rich, colorful touch and the perfect fresh pop of flavor.
- Southwest sauce – Creamy Southwest sauce drizzled over the top of this Southwest rice bowl seals the deal!
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Southwest Quinoa Chicken Bowl– Swap the rice with quinoa for a protein-rich alternative.
- Southwest Fajita Chicken Bowl– Use 2 tablespoons fajita seasoning in place of the Southwest chicken seasonings and add some sautéed onions and peppers to the bowl.
- Spicy Southwest Chicken Bowl– Increase cayenne pepper to 1 teaspoon and top your Southwestern chicken bowl with pickled jalapeños and a few dashes of hot sauce.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Southwest Chicken Bowls.
Add the ingredients for the black bean corn salsa to a mixing bowl.
Mix salsa ingredients together until well-combined.
Add cilantro lime rice to a bowl and top with a scoop of salsa.
Slice prepared Southwest chicken and arrange it over the top. Drizzle with Southwest sauce.
Recipe Tips
- Make sure your chicken is on the thin side – I recommend pounding out your chicken breasts to even thickness or butterflying them by cutting them in half horizontally. This way, they cook up faster and with more flavor.
- Bake or pan-sear the chicken instead – If you don’t have a grill or prefer to cook the chicken another way, no problem! You can bake the Southwest chicken or cook it in a skillet. To bake it, place it in a baking dish and cook it at 375˚F for 20-30 minutes or until cooked through. On the stove-top, heat a skillet or grill pan over medium heat, and cook the chicken on each side for 3-4 minutes until cooked through.
- Don’t forget to let the chicken rest – After pulling the chicken off of the heat, let it rest for five minutes. This allows the juices to be re-distributed throughout the meat for moist and flavorful chicken.
- Mix and match the toppings – Prefer pico de gallo or another salsa? Go for it! Add sliced avocado or creamy guacamole, crisp tortilla strips, a dollop of sour cream, and/or shredded cheese. These Southwest Chicken Bowls are endlessly customizable, so make ’em your own!
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Meal prep it – Make the salsa, chicken, rice, and sauce ahead of time and store them separately in the fridge. Then just assemble the bowls and serve! This one also does well pre-assembled in meal prep containers for easy grab-and-go meals.
- Buy prepared salsa – I’m partial to my homemade black bean and corn salsa, but I’ve found some store-bought versions that are pretty great too, and it saves me a few minutes when every moment counts!
What to Serve with Southwest Chicken Bowls
Since this protein based dinner has the delicious flavors of Southwest cuisine, it will pair well with many of your favorite Tex-Mex side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Cilantro Lime Pasta Salad
- Southwest Corn
- Mexican Corn Salad
- Easy Mexican Cornbread
- Mexican Style Crock Pot Refried Beans
Southwest Chicken Bowl Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Recipe FAQ’s
Is Southwest Chicken Bowl healthy?
With protein from the chicken and black beans and a variety of veggies, Southwest Chicken Bowl can generally be considered to be healthy.
How do I know when my Southwest chicken is done?
You’ll know your chicken is cooked through when it reaches an internal temperature of 165°F. I recommend using an instant-read thermometer to remove the guesswork.
More EASY Chicken Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy chicken recipes here, or see a few of our readers favorite recipes below.
Southwest Chicken Bowls
Ingredients
For the Southwest Chicken
- 2 pounds boneless, skinless chicken breast, thin or butterflied
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt, pressed
- ½ teaspoon ground pepper
- ¼ teaspoon cayenne pepper, (optional)
- 1 tablespoon fresh lime juice, about 1 lime
- 2 tablespoons vegetable oil
For the Bowls
- 2 cups cilantro lime rice, (prepared)
- 1 cup black bean corn salsa, (prepared)
- 1/4 cup southwest sauce, (prepared)
For the Southwest Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon ranch powder
- 1 teaspoon lime juice
- 1 teaspoon chipotle chili powder
Instructions
For the Southwest Chicken
- To make southwest seasoning, stir together the chili powder, cumin, garlic powder, salt, ground pepper, and cayenne pepper (optional).
- Poke chicken all over with a fork. Place the chicken in a dish or zip top bag and pour the seasoning over the chicken on both sides. Add the lime juice and oil and mix to combine. Refrigerate for up to 4 hours, with a minimum of 20 minutes.
- Heat the grill to medium heat and brush with oil to prevent sticking. Place chicken on the grill and cook for 4-6 minutes per side, depending on thickness. Cook to an internal temperature of 165˚F. (See note for alternate cooking methods)
- Once done, remove chicken from grill and allow to rest for 5 minutes. Then serve warm. Enjoy!
To make the Southwest Sauce
- Whisk together all sauce ingredients until smooth. Chill until ready to serve.Note: you can thin the sauce further with additional lime juice to taste.
To assemble the Southwest Chicken Bowls
- Place rice in the base of the bowl.
- Slice the southwest chicken into thin strips and set on the rice. Add ¼ cup of black bean and corn salsa to each bowl, then drizzle with a tablespoon of Southwest sauce. Serve immediately.
Recipe Notes
- Shredded cheddar cheese
- Pico de gallo
- Sliced avocado
- Tortilla chip strips
- Baked: Place the chicken in a baking dish and bake at 375˚F for 20-30 minutes or until cooked through (165˚F internal temp.)
- Stove top: Heat a skillet or grill pan over medium heat. Place the chicken in the skillet and cook on one side for 3-4 minutes. Then flip and cook on the other side for an additional 3-4 minutes or until cooked through (165˚F internal temp.)
- Cilantro-lime rice: Plain white or brown rice or quinoa can be substituted.
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