Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 1 cup cooked brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, salsa
Feel free to swap out ingredients based on what you have on hand. Quinoa can replace the rice, or use grilled shrimp instead of chicken for a seafood twist. This flexibility is what keeps cooking fun and stress-free in my kitchen.
Instructions
- Preheat your grill or stovetop skillet over medium heat.
- In a small bowl, combine the olive oil, taco seasoning, salt, and pepper. Rub this mixture evenly over the chicken breasts.
- Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear.
- Remove chicken from the heat and let it rest for a few minutes before slicing it into strips.
- In a large bowl, combine the cooked brown rice, black beans, corn, and diced bell pepper.
- Add the sliced chicken on top of the rice mixture.
- Top with diced avocado and fresh cilantro.
- Squeeze lime wedges over the bowl for a burst of freshness. Add optional toppings like cheese or sour cream if desired.
Remember, the key to a great Southwest Chicken Bowl is in the layering and balance of flavors. Don’t be afraid to adjust the spices or add a little extra lime juice if it suits your palate. Cooking should always be about what makes you happy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
