Description
A flavorful and vibrant Southwest Chicken Rice Bowl featuring grilled marinated chicken, a fresh black bean and corn salsa, and a creamy cilantro lime yogurt dressing. Perfect for a healthy and satisfying meal that can be prepared ahead and assembled quickly.
Ingredients
Scale
Southwest Chicken Marinade
- 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
- 2 chicken breasts (about 1 pound)
Black Bean and Corn Salsa
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen and thawed
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro leaves
- Juice of half a lime
- 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
- Optional: chopped cilantro for garnish
Instructions
- Prepare Marinade and Marinate Chicken: Combine all marinade ingredients in a glass measuring cup and whisk well. Place chicken breasts inside a freezer bag, add marinade, remove air, seal, and massage marinade into chicken. Refrigerate for 1-3 hours for best flavor.
- Preheat Grill or Oven: Remove chicken 30 minutes before cooking to come to room temperature. Preheat grill or oven to 400° F. If using a grill, clean and oil the grates thoroughly.
- Cook Chicken: Place chicken on the grill or in the oven. Grill or bake for 4-6 minutes per side, until the internal temperature reaches 165° F. Cooking times may vary based on thickness of chicken breasts. Let rest for 5-10 minutes before slicing.
- Make 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 to taste.
- Prepare Cilantro Lime Dressing: Add all dressing ingredients to a blender or food processor and puree until smooth. Taste and adjust seasoning as needed. Refrigerate until ready to use.
- Assemble Bowls: Divide cooked rice evenly into 4 bowls. Top with sliced grilled chicken, black bean and corn salsa, and drizzle with cilantro lime dressing. Garnish with chopped cilantro if desired.
Notes
- Store each component separately in airtight containers for up to 4 days to maintain freshness.
- Keep dressing separate from other ingredients to prevent sogginess.
- For enhanced flavor, substitute plain rice with cilantro lime rice.
- Grilling adds a smoky flavor, but oven baking is a great alternative.
- Use whole milk Greek yogurt for a creamier dressing or 2% for lighter option.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 70 mg
