Our Southwest Chicken Bowls are a summertime favorite made with our tender and juicy Cilantro Lime Chicken. Loaded with sauteed peppers, onions, fresh vegetables, chicken, and guacamole all over a bed of rice, these bowls are easily customizable and perfect for meal prep and busy weeknights.
What we love about these Southwestern Chicken Bowls
First of all, we love the Cilantro Lime Chicken, and its simple, flavorful marinade. With just a few ingredients: olive oil, lime juice, lime zest, garlic, cilantro, and seasonings, the chicken develops amazing flavor and texture. The acidity from the lime juice helps to actually break down the connective tissues in the meat, making it more tender. It also makes the chicken more juicy and flavorful, and it only needs to marinate for 30 minutes. After about 2 hours, it starts to break down the texture of the meat too much.
The chicken, combined with the rice, veggies, and guacamole, is so good! Don’t skip the guacamole. It gives a little creaminess and adds great flavor. The chicken and rice, peppers, and onions can all be made in advance. The bowl comes together quickly, and you can customize these bowls to what your family likes.
For other southwest chicken dishes, try our Cilantro Lime Chicken and Rice and our Creamy Chicken Enchiladas with Sour Cream.
What you need to make a Southwest Chicken Bowl
You will need the following ingredients:
- Cilantro Lime Marinade for Chicken for 4 chicken breast halves
- cooked rice
- olive oil
- red bell pepper
- yellow or green bell pepper
- salt
- sugar
- 15-ounce can of black beans
- 10-ounce bag frozen corn
- guacamole
- Roma tomatoes
- Optional garnishes and toppings: sour cream, Mexican crema, cilantro, salsa, lime wedges, pico de gallo, shredded lettuce, crumbled Cotija cheese, pickled red onions, tortilla strips, shredded cheddar jack cheese
Southwest Chicken Bowl Substitutions
I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- One thing I love about bowls is that you can make them your own. You can try a different protein, like shrimp or steak, and add the vegetables and toppings of your choice.
- Instead of tomatoes, use pico de gallo.
- Add different southwest seasonings to the chicken, like chili powder, coriander, or chipotle powder.
- Use a different kind of beans, like pinto or refried beans.
- Sometimes I use plain rice, and sometimes I use cilantro lime rice or leftover rice.
- You can add salsa, sour cream, crema, flavored cremas, or a cilantro lime dressing as toppings.
- If you don’t like the vegetables suggested, add your favorites instead.
- You can use grilled corn, canned corn, or corn sliced fresh off the cob.
Step-by-step Instructions for Southwest Chicken Bowls
Step 1. Prepare the Cilantro Lime Marinade for Chicken and marinate the chicken for 30 minutes. Cook the chicken on medium heat on the grill or stove top for about 4 minutes on each side, or until the internal temperature reaches 165 degrees Fahrenheit. Let cool for a few minutes and slice the chicken.
Step 2. In a large 12-inch skillet, heat the oil over medium heat, and add the onions and peppers. Sprinkle with ¼ teaspoon salt and ¼ teaspoon sugar. Stir with tongs, turning the onions and peppers as they cook until the peppers and onions are soft and the onions translucent, about 5-7 minutes. Set on a plate and set aside.
Step 3. Assemble the bowls by spooning the desired amount of rice, chicken, peppers and onions, corn, black beans, tomatoes, and guacamole into each bowl. This recipe makes enough for 4 servings. Top with any additional toppings if desired and serve.
Tips
- One thing I love about bowls is that you can make them your own; they are very customizable. You can try a different protein, like shrimp or steak, and add the vegetables and toppings of your choice. See my recipe substitutions for more ideas.
- I love using my microplane zester/grater to get finely grated lime zest for the cilantro lime chicken. It is very sharp and makes it easy to zest the lime. Be careful not to remove the white pith underneath the lime peel as it has a bitter flavor.
Frequently Asked Questions
| How to store the chicken, marinade, and bowl ingredients? Can they be made in advance? |
| a. The chicken can be safely stored in the fridge, covered, for 3-4 days, or kept in a freezer-safe container in the freezer for about 3-4 months for best quality. Thaw chicken completely in the fridge before warming to eat. b. Homemade marinades and sauces typically last about 3-4 days in the fridge if sealed in an airtight container to preserve flavor. With the fresh cilantro and citrus in the marinade, I think it would be best used in the first 24 hours. The acidity from the lime will affect the taste and texture of the other ingredients, and the fresh chopped cilantro won’t last long. c. Store the ingredients separately, covered, in air-tight containers in the fridge. d. Almost everything can be made in advance. The cooked rice, chicken, peppers, onions, corn, and beans last 3-4 days in the fridge, so the chicken and rice and most toppings can be made a day or two before serving. I would chop the tomatoes and prepare the guacamole just before serving for the best appearance and texture. |
| How to reheat the bowl ingredients? |
| a. Separate the tomatoes and guacamole as the fresh ingredients don’t need to be heated. b. One way to warm the chicken without it becoming dry is to place it in a covered skillet on low heat with a touch of broth or any reserved unused marinade until completely warmed through. You can also stir in a little broth, cover it, and microwave it in 30-second intervals until heated through. c. Rice can become dry after storing. Restore it by steaming it with a tablespoon or so of water or broth, covered with a damp paper towel, and microwave it until warm, or warm it in a pot with a lid for a few minutes. Reheat the corn, beans, peppers, and onions in a similar way, with a little water or broth on the stovetop or in the microwave. d. You can also warm everything up with a little oil in the same stir-fry pot and heat it up together (except for the tomatoes and guacamole) or in the microwave until warm. |
| What should I serve with Southwest Chicken Bowls? |
| Southwest Chicken Bowls pretty much make a whole meal with the rice, protein, and vegetables. Sides could include chips and salsa, or extra guacamole for chips, a side of fruit, rolls, roasted potatoes, nachos, soup, or a corn or queso dip with chips. |
Southwest Chicken Bowls
Our Southwest Chicken Bowls are a summertime favorite made with our tender and juicy Cilantro Lime Chicken. Loaded with sauteed peppers, onions, fresh vegetables, chicken, and guacamole all over a bed of rice, these bowls are easily customizable and perfect for meal prep and busy weeknights.
4
servings30
minutes15
minutes30
minutesIngredients
Cilantro Lime Marinade for Chicken for 4 chicken breast halves
3 cups cooked rice (follow package directions or make your favorite)
2 tablespoons olive oil
1 red bell pepper, sliced
1 yellow or green bell pepper, sliced
1/2 large onion, sliced, then cut in half
1/4 teaspoon salt
1/4 teaspoon sugar
15 -ounce can of black beans, rinsed, drained, and warmed if desired
10 -ounce bag frozen corn, cooked according to package directions
1 cup guacamole, store-bought or homemade. We like Chipotle’s guacamole recipe with this.
2 Roma tomatoes, diced
Optional garnishes and toppings: sour cream, Mexican crema, cilantro, salsa, lime wedges, shredded lettuce, tortilla strips, Cotija cheese, shredded cheddar jack cheese, pico de gallo
Directions
- Prepare the Cilantro Lime Marinade for Chicken and marinate the chicken for 30 minutes. While the chicken marinates, slice and dice vegetables, cook the rice if you haven’t yet, and make the guacamole if making from scratch. Cook the chicken on medium-high heat on the grill or stove top for about 4 minutes on each side, or until the internal temperature reaches 165 degrees Fahrenheit. Let cool for a few minutes and slice the chicken.
- In a large 12-inch skillet, heat the oil over medium heat, and add the onions and peppers. Sprinkle with ¼ teaspoon salt and ¼ teaspoon sugar. Stir with tongs, turning the onions and peppers as they cook until the peppers and onions are soft and the onions translucent, about 5-7 minutes. Set on a plate and set aside.
- Assemble the bowls by spooning the desired amount of rice, chicken, peppers and onions, corn, black beans, tomatoes, and guacamole into each bowl. This recipe makes enough for 4 servings. Top with any additional toppings if desired and serve.
Notes
- Have any leftovers? They make great wraps or quesadillas!
- One food prep tip is that while the chicken marinates, warm the beans, corn, and chop the tomatoes, onions, and peppers, if they haven’t already been prepped. It’s also a great time to make the guacamole if you are making it homemade, and cook the rice. Many of these can be done as meal prep ahead of time as well. You can read more in my FAQ’s.
- I have used a base of white rice and cilantro lime rice. Both are delicious.
