Description
These Southwest Chicken Burrito Bowls are a flavorful and healthy meal prep option made with tender chicken, cilantro lime rice, black bean and corn salsa, and a creamy Southwest dressing. Perfect for busy weeknights, these bowls combine fresh, nutrient-packed ingredients in a customizable and satisfying way.
Ingredients
Scale
- 1½ lb boneless, skinless chicken breasts or thighs
- 3 tbsp extra-virgin olive oil
- 2 garlic cloves, minced
- 1½ tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained and rinsed
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- ¼ red onion, chopped
- 1 roma tomato, chopped
- 1 jalapeño, optional
- ½ cup chopped cilantro
- ¼ cup lime juice (about 2 limes)
- ¼ cup apple cider vinegar
- 1 tbsp honey
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 cup jasmine rice, uncooked
- ½ cup chopped cilantro
- 2 tbsp lime juice
- 1 tbsp extra-virgin olive oil
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¾ cup plain Greek yogurt
- 1 tbsp olive oil mayonnaise
- 2 tbsp lime juice
- 1 garlic clove
- 1 tbsp honey
- 2 tbsp fresh cilantro
- 1 tsp smoked paprika
- ½ tsp chili powder
- ¼ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- Romaine lettuce or greens of choice
- Avocado slices for topping
Instructions
- Cut the chicken into cubes. Toss with olive oil, chili powder, cumin, smoked paprika, garlic, salt, and pepper. Marinate for at least 30 minutes or up to 24 hours in the refrigerator.
- Cook the jasmine rice according to package instructions. Once cooked, fluff and mix in cilantro, lime juice, olive oil, garlic powder, salt, and pepper.
- Prepare the black bean and corn salsa by combining black beans, corn, chopped peppers, tomato, onion, cilantro, jalapeño, lime juice, vinegar, honey, garlic powder, salt, and pepper in a bowl. Toss to combine.
- Blend the Southwest dressing ingredients — Greek yogurt, mayo, lime juice, garlic, honey, cilantro, smoked paprika, chili powder, onion powder, salt, and pepper — until smooth and creamy.
- Heat olive oil in a skillet over medium-high heat. Sear the marinated chicken for 3–4 minutes per side until golden brown and cooked through (internal temperature: 165°F).
- Assemble the bowls by layering rice, chicken, romaine lettuce, and salsa. Top with Southwest dressing and optional avocado slices or toppings of choice.
Notes
- Marinate the chicken overnight for extra flavor.
- Rinse rice before cooking for a fluffier texture.
- Store each component separately for up to 4 days.
- Adjust spice levels by adding or omitting jalapeño or cayenne pepper.
- Use cauliflower rice for a low-carb option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop and Assembly
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 85mg
Keywords: Southwest Chicken Burrito Bowls, chicken rice bowls, meal prep burrito bowls, healthy chicken bowls, black bean corn salsa, cilantro lime rice