Ingredients
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
2 tbsp Southwest seasoning blend
4 cups cooked brown rice or quinoa
1 (15-oz) can black beans, rinsed and drained
1.5 cups corn kernels (fresh, frozen-thawed, or canned-drained)
1 cup cherry tomatoes, halved
0.5 cup red onion, finely diced
1–2 large avocados, diced
0.5 cup fresh cilantro, chopped
0.5 cup plain Greek yogurt
2 tbsp fresh lime juice
1 tbsp olive oil
0.5 tsp chili powder
0.25 tsp cumin
Salt and black pepper to taste
Instructions
1. Pat chicken dry, toss with Southwest seasoning. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes, flipping once, until golden and cooked through. Set aside.
2. While chicken cooks, whisk together Greek yogurt, lime juice, olive oil, chili powder, cumin, salt, and pepper for the dressing. Adjust seasoning.
3. Divide cooked rice or quinoa among 4 bowls.
4. Top each bowl with chicken, black beans, corn, tomatoes, red onion, and avocado.
5. Drizzle with dressing and garnish with cilantro. Serve immediately.
Notes
For meal prep, store components separately: cooked chicken, rice, and dressing in airtight containers in the fridge for up to 4 days. Add fresh avocado and cilantro just before serving. To reheat, warm chicken and rice in microwave or skillet with a splash of water, then add cold ingredients. For a vegetarian version, substitute chicken with extra black beans or roasted chickpeas. For vegan, use dairy-free yogurt or a vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwest
- Diet: High-Protein, Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 620
- Sugar: 8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 4.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 15g
- Protein: 42g
- Cholesterol: 95mg