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Easy Southwest Chicken Burrito Bowls: Simple, Delicious, and Balanced

Easy Southwest Chicken Burrito Bowls
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These Southwest Chicken Bowls are a flavorful meal that you can easily prep in advance for busy weeknights. Tender chicken is mixed with cilantro lime rice, black bean and corn salsa, and romaine lettuce, all topped with a smoky Southwest dressing.

Ingredients

Scale
  • For the Chicken
  • 1½ lb boneless, skinless chicken breasts or thighs
  • 3 tablespoon extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1½ teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • For the Black Bean & Corn Salsa
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can sweet corn, drained and rinsed
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • ¼ red onion, chopped
  • 1 roma tomato, chopped
  • 1 jalapeno, optional
  • ½ cup cilantro, chopped
  • ¼ cup lime juice
  • ¼ cup apple cider vinegar or white wine vinegar
  • 1 tablespoon honey, optional
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • For Cilantro Lime Rice
  • 1 cup jasmine rice, uncooked
  • 1 tablespoon extra-virgin olive oil
  • ½ cup cilantro, chopped
  • 2 tablespoon lime juice
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • For Southwest Dressing
  • ¾ cup plain Greek yogurt
  • 1 tablespoon olive oil mayonnaise (optional)
  • 2 tablespoon lime juice
  • 1 clove garlic
  • 1 tablespoon honey
  • 2 tablespoon fresh cilantro
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • For Assembling the Bowls (optional)
  • romaine lettuce or favorite greens
  • avocado slices

Instructions

1. Cut the chicken into cubes. In a medium bowl, combine 1 tablespoon olive oil with the garlic, chili powder, paprika, cumin, salt, and pepper. Add chicken and toss to coat. Let marinate for at least 30 minutes or up to 24 hours.

2. Cook the rice according to package instructions. Let cool for 5-10 minutes, then mix in olive oil, cilantro, lime juice, garlic powder, salt, and pepper.

3. While the rice cooks, chop bell peppers, tomato, onion, jalapeno (if using), and cilantro. Drain and rinse beans and corn. In a large bowl, combine vegetables, beans, corn, lime juice, vinegar, honey, garlic powder, salt, and pepper. Mix well.

4. Add all dressing ingredients to a blender and blend until smooth, about 1-2 minutes.

5. Heat a large skillet over medium-high heat. Add remaining olive oil and marinated chicken. Cook 3-4 minutes per side, until fully cooked and internal temperature reaches 165°F (75°C).

6. To assemble, layer bowls with cilantro lime rice, cooked chicken, romaine lettuce or greens, and black bean salsa. Top with Southwest dressing and optional avocado slices.

Notes

Marinate the chicken for at least 30 minutes, up to 24 hours.

Add mayo to the dressing to reduce the tanginess of Greek yogurt and help it emulsify.

Rinse the rice before cooking to prevent gumminess.

Keep the lid on the rice pot while cooking to retain steam.

Finely chop salsa vegetables for better texture.

If you dislike cilantro, substitute with parsley or omit.

Store each component separately in airtight containers for 3–4 days.

Perfect for meal prep — prep veggies, rice, and dressing ahead of time.

Nutrition

Find it online: https://paulakitchen.com/easy-southwest-chicken-burrito-bowls/