High-Protein Southwest Chicken Bowl
This Southwest-style bowl combines juicy grilled chicken, black beans, corn, avocado, and brown rice, all tossed in a tangy chili-lime dressing. Packed with protein and fiber, it’s a satisfying, energizing meal that’s perfect for lunch or dinner — meal-prep friendly, too!
Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
For the Chicken
1 lb (450g) boneless, skinless chicken breasts or thighs
2 tbsp olive oil
1 tbsp lime juice
2 cloves garlic, minced
1 tsp chili powder
1 tsp smoked paprika
½ tsp cumin
¼ tsp cayenne pepper (optional for mild spice)
½ tsp salt
¼ tsp black pepper
For the Bowl Base
1 ½ cups cooked brown rice or quinoa
½ cup black beans (rinsed and drained)
½ cup corn kernels (grilled or roasted preferred)
½ red bell pepper, diced
½ avocado, sliced or diced
¼ cup cherry tomatoes, halved
2 tbsp red onion, finely chopped
Fresh cilantro or parsley, chopped for garnish
For the Chili-Lime Dressing
3 tbsp Greek yogurt (or light sour cream)
1 tbsp lime juice
1 tsp honey or maple syrup
½ tsp chili powder
1 tbsp olive oil
Salt and pepper, to taste
(Optional: Add 1 tsp hot sauce for extra heat)
Instructions
1. Marinate the Chicken
In a bowl, combine olive oil, lime juice, garlic, and spices.
Add chicken and coat well. Marinate for 15–30 minutes (or up to overnight).
2. Cook the Chicken
Heat a grill pan or skillet over medium-high heat.
Cook chicken for 5–6 minutes per side (or until golden and cooked through).
Rest for a few minutes, then slice thinly.
3. Prepare the Dressing
In a small bowl, whisk together yogurt, lime juice, olive oil, honey, chili powder, salt, and pepper until smooth and creamy.
4. Assemble the Bowls
Divide cooked rice or quinoa among serving bowls.
Add black beans, corn, red bell pepper, avocado, tomatoes, and onions.
Top with sliced chicken.
Drizzle with chili-lime dressing.
Sprinkle with cilantro or parsley to garnish.
Notes & Tips
Protein boost: Add an extra scoop of beans or grilled shrimp for more protein.
Make it low-carb: Swap rice for chopped romaine or cauliflower rice.
For meal prep: Keep sauce separate until ready to eat.
Extra flavor: Add roasted sweet potatoes or a sprinkle of shredded cheese.
❓ Frequently asked questions FAQs
Q: Can I use canned corn and beans?
Yes — just rinse them well before using to reduce sodium.
Q: Can I make it dairy-free?
Use coconut yogurt or avocado-based dressing instead of Greek yogurt.
Q: What’s the best way to store it?
Store components separately in airtight containers for up to 4 days. Add dressing right before serving.
⚡ Nutrition information
Calories: 520 kcal
Protein: 46 g
Carbohydrates: 40 g
Fat: 19 g
Fiber: 8 g
Sodium: 560 mg