Description

This flavorful Southwest Chicken Bowl features grilled, spiced chicken breast served on a bed of cilantro lime rice, topped with a vibrant black bean and corn salsa and a creamy homemade Southwest sauce. Perfect for a quick, satisfying meal with a kick of southwest-inspired spices and fresh lime juice.

Ingredients

Scale

Southwest Chicken

2 pounds boneless, skinless chicken breast (thin or butterflied)
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt (pressed)
½ teaspoon ground pepper
¼ teaspoon cayenne pepper (optional)
1 tablespoon fresh lime juice (about 1 lime)
2 tablespoons vegetable oil

Base and Salsa

2 cups cilantro lime rice (prepared)
1 cup black bean corn salsa (prepared)

Southwest Sauce

¼ cup mayonnaise
¼ cup sour cream
1 tablespoon ranch powder
1 teaspoon lime juice
1 teaspoon chipotle chili powder

Instructions

Make the Southwest Seasoning. In a bowl, stir together chili powder, cumin, garlic powder, salt, ground pepper, and optional cayenne pepper until well combined.
Season the Chicken. Poke the chicken breasts all over with a fork to help absorb flavors. Place chicken in a dish or zip-top bag and evenly coat with the southwest seasoning. Add fresh lime juice and vegetable oil, then mix to combine thoroughly. Refrigerate for at least 20 minutes, up to 4 hours, to marinate.
Grill the Chicken. Preheat your grill to medium heat and brush the grates with oil to prevent sticking. Place the marinated chicken on the grill and cook for 4-6 minutes per side depending on thickness, turning once. Use a thermometer to ensure the internal temperature reaches 165°F (74°C). Remove from grill and let the chicken rest for 5 minutes to retain juices.
Prepare the Southwest Sauce. While the chicken rests, whisk together mayonnaise, sour cream, ranch powder, lime juice, and chipotle chili powder until smooth. Chill until ready to serve. Thin with additional lime juice if a looser consistency is preferred.
Assemble the Bowls. Place a generous scoop of cilantro lime rice at the base of each bowl. Slice the rested grilled chicken into thin strips and layer over the rice. Spoon ¼ cup of black bean and corn salsa on top, then drizzle with about a tablespoon of the creamy Southwest sauce. Serve immediately and enjoy!

Notes

For alternate cooking methods, you can cook the chicken on a stovetop grill pan or bake at 375°F for 20-25 minutes until cooked through.
Marinating the chicken for longer enhances the flavor and tenderness.
The Southwest sauce can be adjusted for spice level by adding more or less chipotle chili powder.
Use fresh lime juice for the best bright citrus flavor in both the marinade and the sauce.
Leftover bowls can be stored in airtight containers in the refrigerator for up to 3 days, but it’s best to keep the sauce separate until serving.

Prep Time: 20 minutes (plus up to 4 hours marinating)
Cook Time: 12 minutes
Category: Main Course
Method: Grilling
Cuisine: Southwestern American

Keywords: Southwest Chicken Bowl, Grilled Chicken, Cilantro Lime Rice, Black Bean Corn Salsa, Southwest Sauce, Grilled Chicken Bowl, Easy Dinner Recipe