Southwest Green Chile Bowl
A vibrant and hearty bowl filled with tender chicken, smoky spices, and creamy avocado, perfect for family gatherings or a satisfying weeknight meal.
Ingredients
Base Ingredients
- 2 cups cooked cilantro lime rice Aromatic and zesty base.
- 1 tablespoon olive oil Enhances overall flavor.
Main Ingredients
- 1 lb boneless, skinless chicken breast, diced Tender and juicy.
- 1 teaspoon chili powder Brings a warm kick.
- 1 teaspoon ground cumin Earthy and slightly nutty.
- 1/2 teaspoon smoked paprika Adds depth.
- salt and black pepper to taste Salt and black pepper Essential for flavor.
- 1 cup roasted green chiles, chopped Provides a sweet and savory punch.
- 1 cup black beans, drained and rinsed Adds texture and nutrition.
- 1 cup corn kernels (fresh or frozen) Sweet bursts complement the dish.
- 1/2 cup cherry tomatoes, halved Juicy and refreshing.
- 1 whole avocado, sliced Adds richness.
- 1/4 cup red onion, finely diced Provides crunch and sharp flavor.
- 1/2 cup shredded Monterey Jack or cheddar cheese Melty and gooey.
- 1/4 cup sour cream or Greek yogurt For a tangy finish.
- fresh cilantro, chopped to taste Fresh cilantro Adds brightness.
- 1 whole lime, juiced Gives zesty brightness.
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Season the diced chicken with chili powder, cumin, smoked paprika, salt, and pepper.
- Add the seasoned chicken to the skillet and cook for 6-8 minutes, until golden-brown and fully cooked.
- Stir in the roasted green chiles and cook for another 2 minutes.
- In a separate saucepan, warm the black beans and corn until heated through.
Assembly
- Divide the cilantro lime rice evenly among serving bowls.
- Top each bowl with the green chile chicken, black beans, and corn.
- Add halved cherry tomatoes for color and flavor.
- Arrange slices of avocado and red onion on top.
- Sprinkle with shredded cheese, then add a dollop of sour cream or Greek yogurt, chopped cilantro, and a squeeze of lime juice.
Notes
Prep ahead by chopping vegetables and preparing rice in advance. Taste as you go to adjust spices.