Southwest Grilled Chicken Bowl with Corn & Creamy Guac
Description
This vibrant Southwest bowl is a perfect balance of smoky, spicy, and creamy flavors. Grilled chicken seasoned with southwest spices sits atop a bed of fresh greens, juicy tomatoes, crisp cucumbers, and sweet corn. A creamy avocado adds richness, while a hint of lime and chili flakes give a bright, zesty kick. Quick to prepare, it’s perfect for lunch or dinner and easily customizable.
Prep & Cook Time
Prep time: 15 minutes
Cook time: 10–15 minutes
Total time: 25–30 minutes
Ingredients (Serves 2–3)
For the chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste
For the bowl:
4 cups mixed greens (spinach, romaine, or spring mix)
1 cup cherry tomatoes, halved
1 cucumber, diced
1 cup corn kernels (fresh, canned, or roasted)
1 avocado, sliced
2 tbsp chopped fresh cilantro (optional)
1/4 tsp chili flakes (optional, for garnish)
For the creamy guacamole:
1 ripe avocado
1 tsp lime juice
Salt, to taste
1 tbsp diced red onion (optional)
1 small clove garlic, minced (optional)
Instructions
Prepare the chicken:
In a small bowl, mix olive oil with paprika, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
Rub the mixture evenly over the chicken breasts.
Grill the chicken:
Preheat a grill or grill pan over medium-high heat.
Grill chicken for 5–7 minutes per side, until juices run clear and internal temperature reaches 75°C (165°F).
Let rest for 5 minutes, then slice thinly.
Make the guacamole:
Mash 1 avocado in a bowl.
Stir in lime juice, salt, red onion, and garlic (if using) until creamy.
Assemble the bowl:
In each serving bowl, layer mixed greens, cherry tomatoes, cucumber, and corn.
Add sliced chicken on top.
Spoon a generous dollop of guacamole onto the side.
Sprinkle with chili flakes and fresh cilantro.
Serve immediately:
Drizzle with extra lime juice if desired. Enjoy warm or at room temperature.
Tips & Variations
Spice level: Add more chili powder or a few dashes of hot sauce for extra heat.
Protein swaps: Substitute chicken with shrimp, tofu, or grilled steak.
Make it a meal prep: Store chicken, veggies, and guac separately in airtight containers for 3–4 days.
Frequently Asked Questions
Q: Can I use frozen corn?
A: Yes! Thaw or lightly sauté before adding to the bowl.
Q: Can I make guacamole ahead of time?
A: Yes, but keep it in an airtight container with plastic wrap pressed on the surface to prevent browning.
Q: Can I cook the chicken in the oven?
A: Absolutely. Bake at 200°C (400°F) for 20–25 minutes or until fully cooked.
Nutritional Information (per serving, approx.)
Calories: 400 kcal
Protein: 30 g
Carbohydrates: 18 g
Fiber: 8 g
Fat: 24 g
Sodium: 400 mg