Southwest Chicken and Rice Bowls
Try this Southwest Chicken and Rice Bowls recipe, or contribute your own.
Try this Southwest Chicken and Rice Bowls recipe, or contribute your own.
- 1 cup uncooked brown rice
- 8 boneless skinless chicken thighs
- sea salt and freshly ground black pepper to your taste
- 1 fresh lime juiced
- 2 tbsps avocado oil or olive oil, divided
- 15 oz. black beans drained and rinsed if using canned
- 1 tbsp + 2 tsp taco seasoning (i have a good homemade ta
- 2 1/2 cups water or bone broth
- a small bunch of fresh cilantro leaves chopped
- 2 cups lettuce of choice shredded
- 1 ripe avocado sliced or chopped
- extra topping ideas: pico de gallo lime wedges, additional cilantro
- Carbohydrate 194.8279 g
- Cholesterol 458.16 mg
- Fat 57.187 g
- Fiber 22.9589997982979 g
- Protein 129.757 g
- Saturated Fat 11.00864 g
- Serving Size 1 1 recipe (1637g)
- Sodium 522.790000020035 mg
- Sugar 171.868900201702 g
- Trans Fat 6.42583 g
- Calories 1809 calories
Step-by-step
- In a large saucepan whisk water/broth, 1 Tbsp oil, pinch sea salt, pepper and 2 teaspoons of the taco seasoning, then bring to a boil.
- Stir in rice and simmer, covered, for 15-17 minutes or until liquid is absorbed and rice is just tender.
- Meanwhile, rub chicken thighs on both sides with 1 Tablespoon taco seasoning.
- Heat remaining oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side, or until cooked through and no longer pink in the inside.
- Let chicken rest on a board for a few minutes, then slice it thin.
- Once the rice has cooled a bit stir in the fresh lime juice and cilantro leaves until combined well with the rice.
- To assemble the bowls, divide equally among 4 bowls: rice, chicken and beans over rice, lettuce, and avocado then top as desired.
- These bowls are fantastic eaten immediately, but also great as meal prep. They stay well in the fridge if covered, for 3-4 days.
My Favorite Weeknight Dinner: Southwest Chicken and Rice Bowls
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between work meetings, school pick-ups, and managing a household, the last thing I want is to spend hours in the kitchen. That's why I’ve become a huge fan of quick, easy, and flavorful recipes that don't compromise on taste or nutrition. And these Southwest Chicken and Rice Bowls have become a staple in my weeknight dinner rotation.
The beauty of this dish lies in its simplicity. It comes together quickly, using readily available ingredients, and the flavor profile is absolutely fantastic. The tender, seasoned chicken pairs perfectly with the fluffy brown rice, and the addition of black beans, fresh cilantro, and avocado creates a vibrant and satisfying meal. I often add a dollop of plain Greek yogurt for extra creaminess and a boost of protein. It’s a complete meal in a bowl—protein, carbs, healthy fats, and plenty of vegetables. The vibrant colors also make it a visually appealing dish, which always makes mealtimes a little more enjoyable.
What I particularly love about this recipe is its versatility. Feel free to customize it to your liking. Spice it up with extra chili powder, add a sprinkle of your favorite cheese, or toss in some corn or diced bell peppers for extra crunch and flavor. You can also easily adapt it to suit your dietary needs. Swap out the chicken for tofu or shrimp for a vegetarian or pescatarian option. Using quinoa instead of brown rice is another excellent way to add variety. The possibilities are endless!
Meal prepping made easy: Another huge plus for me is that these bowls are incredibly easy to meal prep. I often double the recipe on the weekend and store individual portions in the refrigerator for quick and healthy lunches or dinners throughout the week. This saves me valuable time during the busy weeknights, ensuring I always have a nutritious and delicious meal readily available. This has been a game-changer for my family and our busy schedules.
Beyond the bowls: The components of this recipe can also be used in other ways. Leftover chicken can be shredded and used in tacos or salads. The rice can be served as a side dish or incorporated into other bowls or wraps. The possibilities are truly endless.
Tips and tricks for success: To ensure your chicken is perfectly cooked, use a meat thermometer to check the internal temperature. It should reach 165°F (74°C). If you're short on time, you can use pre-cooked chicken or rotisserie chicken to save even more time. I find that using good-quality taco seasoning makes a significant difference in the overall flavor of the dish. Experiment with different brands or try making your own for a truly customized flavor profile.
This Southwest Chicken and Rice Bowl recipe has quickly become a family favorite, a go-to for weeknight dinners, and a reliable meal-prep staple. Its ease of preparation, delicious flavor, and adaptability have made it a true winner in my kitchen. I encourage you to try it out and see for yourself why it's become a regular in our home!
Beyond the everyday: These bowls are perfect for a casual weeknight dinner, but with a few tweaks, they can easily be elevated for a more special occasion. Consider using higher-quality ingredients, such as organic chicken and avocado, and garnishing the bowls with fresh herbs or a drizzle of a flavorful sauce. You could even serve them in individual cast-iron skillets for a more rustic presentation.
No matter how you choose to prepare and serve them, these Southwest Chicken and Rice Bowls are a delicious and satisfying meal that's sure to become a staple in your kitchen. Enjoy!
