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Southwest Chicken Rice Bowl

A vibrant and flavorful dish featuring seasoned chicken, fluffy brown rice, and a colorful medley of toppings, perfect for family dinners or gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked brown rice Cook according to package instructions.
  • 2 pieces boneless, skinless chicken breasts (approximately 1 pound), cubed
  • 1 tablespoon olive oil For cooking the chicken.
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup corn (canned or frozen, thawed)
  • 1 cup black beans (drained and rinsed)
  • 1 cup cherry tomatoes, halved
  • 1 piece avocado, sliced
  • ½ cup shredded cheese (cheddar or a Mexican blend)
  • Fresh cilantro for garnish
  • Lime wedges for serving

Method
 

Preparation
  1. If you haven’t cooked your brown rice yet, do so according to package instructions.
Cooking the Chicken
  1. In a large skillet, heat the olive oil over medium heat.
  2. Season your cubed chicken breasts with chili powder, cumin, paprika, garlic powder, salt, and pepper.
  3. Once the oil is shimmering, add the chicken to the skillet. Cook for about 7-10 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink in the center.
Adding the Veggies
  1. Stir in the corn and black beans, cooking for an additional 5 minutes until everything is warm and the flavors meld together.
Assembling the Bowls
  1. In each serving bowl, add a generous scoop of cooked brown rice, topping it with the chicken and veggie mixture.
Garnishing
  1. Finish off your creation with a handful of cherry tomatoes, avocado slices, a sprinkle of shredded cheese, and a dash of fresh cilantro.
  2. Squeeze a lime wedge over the top for an extra zing.
Serving
  1. Enjoy your delicious Southwest Chicken Rice Bowl immediately or store leftovers for a quick meal the next day.

Notes

Substitutions include using quinoa instead of rice or swapping turkey breast for chicken. Monitor the chicken closely to avoid overcooking. Store in an airtight container for up to 3 days; freeze individual portions for longer storage.