Southwest Chicken Bowls

Top view of a Southwest Chicken Bowl in a white ceramic bowl. Two lime wedges garnish the top. A silver fork sits alongside.

4.84 from 6 votes

These bowls are fresh, vibrant, and perfect for meal-prep! They're loaded with cilantro lime rice and black bean corn salsa, then topped with grilled chili-lime chicken and drizzled with creamy Southwest sauce.

Prep Time10

Cook Time8

Marinating time20

Total Time38

Servings: bowls

Calories: 613kcal

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.

Notes

Optional bowl toppings:

Shredded cheddar cheese
Pico de gallo
Sliced avocado
Tortilla chip strips

Alternate Cooking Methods:

If you prefer not to grill the chicken, use one of the methods below-

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.)

Substitutions:

Cilantro-lime rice: Plain white or brown rice or quinoa can be substituted.

How to Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

How to Freeze: This Southwest Chicken Bowls recipe freezes well. It can be frozen before or after cooking. See “how to freeze” section in the original post for full instructions.

How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.

Nutrition