Description
Introducing the Southwest Chicken Bowl Recipe, a vibrant and satisfying meal that brings bold flavors straight to your table. This dish is not only perfect for gatherings but also ideal for a quick weeknight dinner. With chipotle-seasoned chicken, colorful veggies, and a creamy cilantro lime sauce, this bowl combines nutrition and taste effortlessly. It’s an excellent choice for meal prepping, allowing you to enjoy delicious leftovers without any hassle.
Ingredients
Scale
- 1 Tbsp Olive oil
- 1 small Yellow onion (diced)
- 1 Red bell pepper (diced)
- 1 Yellow bell pepper (diced)
- 1 Poblano chili (diced)
- 3 cloves Garlic (minced)
- 1 cup Basmati white rice
- 2 cups Chicken broth
- 1 cup Salsa
- 1 can Black beans (drained and rinsed)
- 2 cups Cooked chicken (diced)
- 1 tsp Chili powder
- Juice of 1 lime
- ¼ cup fresh Cilantro (chopped)
- 1 cup Yellow corn
- 1 cup Mexican cheese blend (shredded)
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onion, bell peppers, and poblano chili until softened, about 4-5 minutes. Add garlic and cook for another 30 seconds.
- Stir in rice to coat the grains. Add chicken broth, salsa, black beans, and chili powder; mix well.
- Bring to a gentle boil. Cover the skillet, reduce heat to low, and simmer for about 25 minutes or until rice is fully cooked. Fluff with a fork.
- Stir in cooked chicken, lime juice, cilantro, and corn. Top with shredded cheese; cover for another 2-3 minutes to melt.
- Serve in individual bowls garnished with additional cilantro, lime wedges, tortilla strips, sour cream, or avocado as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 35g
- Cholesterol: 80mg