In this article, I will talk all about my version on How To Make Crispy Rice with Leftover Rice!
This Crispy Rice Bowl recipe is a fun and different way to serve up that side of rice with dinner. I also found this is a game changer and a great way to use up leftover rice. For example, serving baked chicken, rice, and broccoli for dinner on Tuesday? Save some of your leftover rice and on Wednesday, make Spicy Tuna with Crispy Rice.
Another neat thing about this recipe, it can be made with quinoa, farro, white, brown, or wild rice. I’ll even combine quinoa and rice for my grain at dinner because they have the same cooking time and water-to-grain ratios!
You only need 2 ingredients to make this delicious dish.
Leftover Rice: I use leftover jasmine rice in this recipe. If you do not have long-grain rice you might choose to substitute it for basmati, or any other short grain rice such as leftover sushi rice. Really whatever rice you have thats leftover.
Oil: I use avocado oil for this recipe. With its high smoke point and neutral flavor, avocado oil is my “go-to” for everything I sautee and pan-fried.
Other Flavors: I keep things simple by adding a little rice wine vinegar. You could also add some chili oil, sesame oil, or other seasonings like pepper, paprika, onions, hot sauce fresh herbs, a sprinkle of sesame seeds.
How to Make Easy Crispy Rice
Prepare the Rice:
If the leftover rice is clumped together, break it apart with your fingers or a fork. Cold rice directly from the refrigerator works best as it’s drier and less sticky.
Heat the Oil:
Heat the oil in a large skillet or pot over medium-high heat. Make sure there’s enough oil to lightly coat the bottom of the pan.
Crisp the Rice:
Add the rice to the skillet in a single even layer, pressing down lightly with a spatula to ensure the rice is compact. This helps in forming a nice crispy bottom.
Let the rice cook undisturbed for about 5 to 10 minutes, or until the bottom turns golden brown and crispy. The key is not to stir it too soon; patience is crucial for achieving that desired crunch.
Serve:
Once the rice is crisped to your liking, remove it from heat and serve immediately.
How to Serve Crispy Crunchy Rice
When I am feeling extra this is my go-to method of serving up leftover rice. Make this a complete meal by serving this crispy rice recipe in easy Spicy Tuna Bowls.
Check out my suggestions for serving this crispy rice recipe below:
Condiments and Sauces
Soy Sauce
Flavored Salt
Toasted Sesame oil
Kewpie Mayo or a Japanese Mayonnaise
Spicy Mayo sauce
Lime Juice
A little Rice Vinegar
Toasted Sesame Seeds
Think Veggies
Sliced Green Onions
Thinly Sliced Avocado
Thinly Sliced Pickled Veggies
Roasted Veggies like carrots, broccoli, sweet potatoes, eggplant, and mushrooms
From continent to continent, crispy rice showcases the rich diversity of global cooking traditions. It’s a perfect example of how versatile and satisfying grains can be in any diet, flexitarian or otherwise:
Iran: Tahdig, a golden, crispy rice layer often flavored with saffron or paired with potatoes for extra texture.
China & Korea: Guoba and Nurungji, crispy rice layers enjoyed in soups, as snacks, or even brewed into tea.
Spain: Socarrat, the toasted crust at the bottom of a paella, packed with smoky, rich flavors.
Peru & Senegal: Concolón and Xooñ, prized crispy rice treasures in dishes like arroz con pollo and jollof rice.
Italy: Riso al Salto, pan-fried risotto cakes with a golden, crunchy exterior.
India: Kurchan, the flavorful, crispy bottom layer of a biryani pot.
As a flexitarian dietitian, I love how crispy rice showcases the creativity and resourcefulness of plant-forward cooking around the globe. Writing about crispy rice and sharing my quick and easy recipe is a way to celebrate its history, flavors, and cultural roots while appreciating how universal the love of crispy textures really is.
4cupcooked white riceoption to include quinoa as well - see recipe notes
3tbspavocado oil
Instructions
Prepare the Rice
If the leftover rice is clumped together, break it apart with your fingers or a fork. Cold rice directly from the refrigerator works best as it's drier and less sticky.
Heat the Oil
Heat the oil in a large skillet or pot over medium-high heat. Make sure there's enough oil to lightly coat the bottom of the pan.
Crisp the Rice
Add the rice to the skillet in a single even layer, pressing down lightly with a spatula to ensure the rice is compact. This helps in forming a nice crispy bottom.
Let the rice cook undisturbed for about 5 to 10 minutes, or until the bottom turns golden brown and crispy. The key is not to stir it too soon; patience is crucial for achieving that desired crunch.
Notes
For these images, I chose to use 75% sushi rice and 25% quinoa. You may also use basmati or jasmine rice. Because quinoa and rice have the same water-to-grain ratio and cook time, I choose to cook rice and quinoa together in the same pot often! I use a dish towel to wrap the lid while the rice cooks. This step is to ensure the condensation does not drip back into the rice. If you choose to include this step, do not leave the kitchen, and be very careful not to burn the dish towel (especially if you have a gas stove burner). Wrapping the towel around the lid is not essential.
Trader Joe’s Harvest Blend: An Easy Greek Salad Inspired Recipe
I love this Trader Joe’s Harvest Blend recipe inspired by one of my favorite dishes, Greek Salad!
This recipe is not only delicious but also healthy and loaded with nutrition.
This Trader Joe’s Harvest Blend recipe has veggies like baby garbanzo beans, cherry tomatoes, fresh parsley, and crunchy kale.
Why You Will Love This Harvest Blend Trader Joe’s Recipe
You will love this harvest blend trader joe’s recipe because it makes an excellent main dish. Additionally, it makes for a fantastic side dish accompanying roast chicken, grilled fish, or baked tofu!
This recipe makes for great leftovers. The flavors meld in the refrigerator overnight and are excellent the next day.
Ingredients and Tips for This Salad
In this recipe, I encourage you to use your favorite combination of veggies. If I use a vegetable you do not care for, omit it or swap it for one you love!
Trader Joe’s Harvest Blend – If you do not have the Trader Joe’s Harvest Blend you can sub for orzo, red quinoa, Israeli couscous, rice, or a combination of grains. If you would like the grains mix to have more flavor, cook in vegetable broth, chicken stock, or broth.
Red Bell Pepper – Any color bell pepper works in this recipe
Red Onion– I prefer red onion, however, sweet onion or shallots would be excellent too
Cucumber – Option to remove the seeds or keep them. Use any cucumber variety you love.
Tomatoes – I use cherry tomatoes in this recipe. Grape tomatoes would work well too
Kale – I use curly kale and cut it in small strips. This is easier to chew and allows the dressing to soften with each bite of greens.
Parsley – Lots of fresh parsley is used in this recipe. Mix it right into the saladbut also use it to garnish with beautiful pops of green.
Feta Cheese – I prefer full-fat feta cheese with all it’s salty, tangy, creamy, “crumbilyness”. You could use goat cheese or parmesan if you prefer.
Kalamata Olives – The briny olives are excellent in this dish. Plus, I love the deep purple hue they bring to the dish. Don’t have Kalamata? I also love to use green or black olives.
Optional Ingredients in This Greek Salad Grain Bowl with Trader Joe’s Harvest Blend
Pine nuts or sunflower seeds for a nutty, buttery, crunchy element.
Trader Joe’s Greek Chickpeas with Parsley and Cumin make a flavorful, high protein, and high fiber addition to this dish!
Ingredients and Tips for The Dressing
Greek Yogurt – I use full-fat Greek yogurt for lots of flavor
In a large mixing bowl, combine the cooked grains from the Trader Joe’s salad with diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, crumbled feta cheese, and chopped fresh parsley.
Make The Dressing
In a small bowl, whisk together the ingredients for the dressing: extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper.
Combine and Toss
Pour the dressing over the salad and toss gently to combine.
Adjust Taste
Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar according to your preference.
Let the salad sit for about 15 minutes to allow the flavors to meld together.
Serve chilled or at room temperature, garnished with additional parsley if desired.
FAQ (Ask A Dietitian!)
What can I add to Trader Joe’s Harvest Blend?
You can make many variations and varieties of grain bowls using Trader Joe’s Harvest Blend.
Some of my favorite flavor combinations include:
Southwestern with corn and black beans like my Southwestern Grain Bowls.
Garlic and Herb with tons of garlic and fresh herbs like mint, parsley, basil, and thyme.
Autumn Flavors with butternut squash, dried cranberries, and pumpkin seeds.
What’s in Trader Joe’s Harvest Blend?
Trader Joe’s Harvest Blend contains different grains of Israeli couscous, orzo, baby garbanzo beans, and red quinoa.
1¼cups Trader Joe's Harvest Blendor other grain mixture such as quinoa, couscous, farro, orzo, rice
1cupchopped kale
1cupchopped cucumber
1cupchopped bell peppers
1cupchopped red onion
1cupchopped cherry tomatoes
1cuppitted Kalamata olives
8ozfeta cheese
½cupchopped fresh parsley
Creamy Greek Dressing
½cupGreek Yogurt
¼cupOlive Oil
¼cupred wine vinegar
2tbspfresh squeezed lemon juice
1tbsporegano
sea salt and black pepper to taste
Optional toppings Trader Joe's Greek Chickpeas
Instructions
Cook The Grains
Cook the Trader Joe's Harvest Grains Salad according to the package instructions. Once cooked, let it cool to room temperature.
Prepare The Ingredients
In a large bowl, combine the cooked grains from the Trader Joe's salad with cucumber, bell peppers, cherry tomatoes, red onion, kale Kalamata olives, feta cheese, and chopped fresh parsley.
Make The Dressing
In a small bowl, whisk together the ingredients for the dressing: Greek yogurt, olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper.
Combine and Toss
Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
Adjust Taste
Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar according to your preference.
Serve chilled or at room temperature, garnished with additional parsley and fresh squeezed lemon if desired.
Notes
Nutrition facts will vary depending on the ingredient you use. In this recipe, I calculated the nutrition facts using quinoa as the grain.
Making Zucchini Flower Fritters aka squash blossoms, is a fun way to utilize pancake batter and transform it into something completely different, versatile, and veggie-packed!
I have squash blossoms/zucchini flowers coming out of my garden this year and they are producing buckets of beautiful flowers. So of course, I’ve been cooking with squash blossoms frequently!
This recipe is gluten-free and vegetarian.
Why You Will Love This Healthy Recipe
As a flexitarian, I love all of my veggie-focused recipes. This recipe is a fun way to use up zucchini flowers or squash blossoms. The first time I made these I wanted to create a recipe that was easier than making stuffed squash blossoms.
You will love getting creative with this recipe, adding squash blossoms or any other veggie you want to make into a gluten-free fritter.
You will also love that this is a simple and delicious recipe, made with whole foods, and excellent in late summer when zucchini flowers are abundant.
What Are Squash Blossoms?
Squash Blossoms or Zucchini Flowers are edible delicate blossoms produced by a squash or zucchini plant. They taste like mild squash, are slightly sweet, and do not taste perfume-like, similar to your typical edible flower.
These blossoms and flowers can be found at the farmer’s markets and in your garden! They are delicate and highly perishable and thus are typically not found in a grocery store. The refrigerator shelf life is 2-3 days if you are lucky.
If you are using zucchini flowers for items like stir-fry or these fritters, they can last a little longer because if it’s a little wilted, I don’t care. After all, I’m cooking them anyway!
Ingredients and Tips
Below, I list the ingredients and provide some tips for substitutions for this squash blossoms recipe.
Fresh Squash Blossoms – If you are growing squash plants in your vegetable garden chances are you have lots ofsquash female blossoms! If not, sometimes you can find these at your local farmer’s market, or you could make this recipe with a different veggie like spinach, zucchini, or even spaghetti squash.
Coconut Flour
Sea Salt, Black Pepper, Baking Powder, Sugar
Eggs
Soy Milk
Avocado oil
Option to include fresh herbs, freshly squeezed lemon juice, goat cheese, and olive oil drizzle for garnish.
Step-By-Step Instructions
In a large bowl, add and mix all the dry ingredients, except squash blossoms.
In a small bowl, add eggs, soy milk, and 4 tbsp avocado and mix to combine.
Pour the wet mixture into the dry ingredients and mix, then fold in squash blossoms.
On a large skillet, melt the remaining 4 tsp of butter on medium heat. Pour 1/4 cup of batter for each fritter into the hot oil.
Cook for 3-5min then flip and cook for another 1-3min.
Once the fritter is golden brown on both sides remove from skillet and lay fritters on a paper towel. Serve with desired dipping sauce.
How To Use Squash Blossoms
Squash blossoms have a very mild flavor and taste excellent in a variety of dishes.
Below are some of my favorite ways to use these edible flowers – Squash Blossoms.
For those gardeners with zucchini plants wondering, "What can I do with all of these zucchini flowers?", I have the perfect, easy, and delicious recipe. My Zucchini Flower Fritter recipe takes an easy coconut flour pancake batter and transforms it into a yummy side dish or appetizer the whole family will enjoy.
I love to make Trader Joe’s Harvest Grains Blend for quick lunches and dinners. I enjoy making this recipe to include as an easy side with dinner or base for a grain bowl.
It is quick, easy, and ready in under 30 minutes making it ideal for busy weeknights.
In this article I will show you how to make the fluffiest Trader Joe’s Harvest Blend recipe!
Why You Will Love This Recipe
You will love this harvest grain blend because it makes an excellent side dish for a variety of meals such as roasted chicken or grilled shrimp. However, this recipe makes for a great base main dish such as grain bowls!
Maybe best of all, this recipe makes for great leftovers and meal prep for last-minute weeknight meals. The flavors meld in the refrigerator overnight and are excellent the next day.
I love to make a big batch and eat it throughout the week in my grain bowl creations.
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My Greek Salad Inspired Grain Bowl Recipe
Ingredients and Tips for These Grains
In this recipe, I encourage you to use your favorite combination of flavors. Use your creative brain to find different flavor combinations you love.
Trader Joe’s Harvest Blend
If you do not have the Trader Joe’s Harvest Blend you can sub for orzo, red quinoa, Israeli couscous, rice, or a combination of grains.
If you would like the grains mix to have more flavor, cook in vegetable broth, chicken stock, or broth.
Olive Oil
I use Graza Olive oil for this recipe and a bit more drizzled overtop for flavor. I also enjoy using avocado oil or butter.
Vegetable Broth
I usually have a batch of homemade veggie broth in my freezer that I made from veggie scraps. However, use your favorite vegetable broth or vegetable broth bullion if you don’t have the time to make broth from scratch. You could also use chicken broth or chicken stock in this recipe.
Lots of Fresh Herbs
I love to add fresh herbs to this recipe. It depends on what I have on hand and what I am serving this dish with, but some fresh herbs I use include basil, parsley, cilantro, thyme, and oregano.
Other Add-ins To Include In Your Batch Of Trader Joe’s Harvest Blend
Try this with some freshly squeezed lemon juice, lemon zest, fresh cracked black pepper, flakey sea salt, red pepper flakes, or even a little bit of your favorite cheese! (I am partial to goat cheese).
Step-By-Step Instructions
Rinse the Grains: Rinse the Harvest Grains Blend under cold water in a fine mesh sieve to remove excess starch and debris.
Boil the Liquid:In a medium saucepan, bring 2 cups of broth and olive oil to a boil.
Add Grains:Once the liquid is boiling, add the rinsed Harvest Grains Blend to the saucepan.
Simmer:Reduce the heat to low, cover, and let it simmer for about 12-15 minutes or until the grains are tender and have absorbed the liquid. Stir occasionally to prevent sticking.
Fluff and Season: Once the grains are cooked, remove the saucepan from the heat to cool slightly. Give the mixture a taste, then add your favorite seasonings and fluff grains with a fork.
If adding fresh herbs, pour grains into your serving bowl. Then let the grains mix cool before adding the herbs to the fluff the grains with a fork.
Rinse the Harvest Grains Blend under cold water in a fine mesh sieve to remove excess starch and debris.
Boil the Liquid
In a medium saucepan, bring 2 cups of broth and olive oil to a boil.
Add Grains
Once the liquid is boiling, add the rinsed Harvest Grains Blend to the saucepan.
Simmer
Reduce the heat to low, cover, and let it simmer for about 12-15minutes or until the grains are tender and have absorbed the liquid. Stir occasionally to prevent sticking.
Fluff and Season
Once the grains are cooked, remove the saucepan from the heat to cool slightly. Give the mixture a taste, then add your favorite seasonings and fluff grains with a fork.
If adding fresh herbs, pour grains into your serving bowl. Then let the grains mix cool before adding the herbs to the fluff the grains with a fork.
Southwest Grain Bowls are a superb option for a healthy breakfast on the go.
I love how this bowl is so pleasantly zesty and fresh that I had to recreate it at home.
With tomato season emerging, this is a great recipe to have in the queue for when you are swimming in tomatoes. This recipe is gluten-free, vegan, versatile, and best of all easy.
Why You Will Love This Recipe
Healthy
This Southwest Quinoa Bowl is protein and fiber-packed.
With yummy veggies and fresh flavors, this recipe is nutritious and delicious.
To make this recipe even more fulling and satisfying, add more protein! I like to add a plant-based protein like Baked or Air Fryer Tofu.
Quick and Easy
This recipe is easy to throw together and can be ready for lunch or dinner in under 30 minutes.
Perfect for Leftovers
I love to make a big batch of this recipe.
It is superb for leftovers, tasting, perhaps, even better the next day after the flavors have melded.
Versatile
I love this recipe because it is so versatile!
You can choose to use black beans or pinto beans, brown rice or quinoa, sweet potatoes, red bell peppers, green bell peppers, or poblanos. In the vinaigrette, you can use olive oil or avocado oil.
Moreover, you could add a bit of our sour cream to the top of your bowl, or finish the southwest bowl with lots and lots of fresh cilantro or lime juice.
Lastly, you can further top this southwest quinoa bowl with store-bought rotisserie chicken, grilled southwest chicken thighs or breasts, slow-cooker pulled pork, or baked tofu.
Ingredients For Southwest Bowl & Notes
Quinoa
You can’t have a quinoa bowl without quinoa. However, if you wanted to take this recipe and use a different grain for a Southwest Grain Bowl, Farro, Sorghum, and even rice would pair well with the ingredients.
Black Beans and Corn
These two ingredients are quintessential when making a southwest-style bowl or salad.
Don’t have black beans? I would recommend pinto, kidney, or red beans.
Cherry Tomatoes
You don’t have to limit this recipe to tomato season, but I encourage you to make this at least once with local, farm-fresh, tomatoes. Tomatoes season can range from May through October.
Jalapeno’s can add a lot of heat, so to keep this recipe milder remove the seeds and ribs from the jalapeno before dicing it.
If you love fresh herbs like me, you can add more cilantro to the top of the dish as a garnish.
Ingredients for Southwest Vinaigrette and Tips
This vinaigrette can be used with this recipe but it also works well in a different meal. It’s simple, easy, and ready in under 5 minutes.
Olive oil
I prefer to use olive oil in this vinaigrette but avocado oil works well too.
Apple Cider Vinegar
I like the slight sweetness of apple cider vinegar but white vinegar works as well.
Lime
I use lime zest and fresh lime juice.
Seasonings
Similar to taco seasoning, I use dried oregano, chili powder, cumin, garlic powder, salt, and pepper. For a bit more kick, the option to include red pepper flakes.
Interested in learning more about this dressing and marinade? I have a whole article dedicated to it called Southwest Chicken Marinade.
How to Make this Southwest Quinoa Bowl
Bowl Prep
Cook quinoa per package instructions. Add all the bowl ingredients to a large bowl and set aside.
Southwest Vinaigrette
In a jar, add all vinaigrette ingredients. Place the lid on the jar, and shake until combined.
Finish Off the Quinoa Bowl
Drizzle the southwest vinaigrette over the bowl ingredients. Using a rubber spatula mix the ingredients until combined.
Taste the recipe and add salt, pepper, herbs, and additional lime juice as needed per the cook’s preference.
Southwest-Quinoa-Bowl-and-vinaigrette
Great Pairings
This recipe is magical when paired with many varieties of foods.
Depending on your mood or how you are eating this Quinoa Bowl, you can eat it alone as a hearty and healthy snack.
Alternatively, you can pair this recipe with some cooked protein and veggies.
The last time I served this Southwest Quinoa Bowl, I made a big ole batch of it. We saved about half of the recipe to take for lunches during the week, and the other half we served alongside
This is a healthy Southwest Quinoa Bowl with a zesty and citrusy vinaigrette. This grain bowl is made with quinoa, corn, black beans, cherry tomatoes, and other fresh flavors.
This Southwest Chicken Bowl is made with quinoa and is a wonderful addition to a Flexitarian diet. You could keep your meal vegan by omitting the chicken from your Southwest Bowls. You might even add a bit of southwest marinated tofu or tempeh.
Southwest Bowls have a zesty lime vinaigrette drizzled over quinoa, brown rice, black beans, corn, tomatoes, and other fresh flavors. With tomato season emerging, this is a great recipe to have in the queue.
Why You Need To Make Southwest Chicken Bowls
This recipe is great for the whole family. It is healthy with tons of fresh veggies, an easy meal with simple ingredients, and is an absolute delicious recipe. I like to whip this up on busy weeknights. I meal prep some of the ingredients in advance like the quinoa and chicken and have this as a great option for busy nights.
In this article, I review why I love this Southwest Chicken Bowl, the ingredients, how to make this recipe, how to pair Southwest Bowls, and some fun facts about tomatoes, one of the key ingredients in this recipe.
Southwest Chicken Bowl Ingredients
Southwest Grilled Chicken
Skinless Chicken Breasts – I use skinless and boneless chicken breasts but you could also use chicken thighs, bone in thighs, or bone in breasts.
Southwest Chicken Marinade
Quinoa Salad
Quinoa & Rice – use white rice or any other rice
Black Beans
Corn
Cherry Tomatoes
Red Onion
Fresh Cilantro and Lime Wedges
Jalapeno or Poblano Peppers & Bell Peppers
Southwest Vinaigrette – made with olive oil, apple cider vinegar, fresh lime juice and zest, garlic powder, chili powder, cumin, salt, and pepper. Option to include cayenne pepper for a little heat!
Mix all the marinade ingredients together in a casserole pan (with a lid). Add chicken and massage the marinade into the chicken.
If using a bag, seal it tightly, pressing out any excess air.
Place the marinating chicken in the refrigerator for at least 30 minutes, but preferably for several hours or overnight. The longer you marinate, the more the flavors will penetrate the chicken.
Occasionally turn or massage the chicken in the marinade to ensure all sides are evenly coated. This helps enhance the flavor distribution.
When you’re ready to cook the chicken, remove it from the marinade, allowing any excess marinade to drip off. Discard the used marinade, as it may contain bacteria from the raw chicken.
If Grilling the Chicken
Preheat your grill to medium-high heat.
Place the chicken breasts on the preheated grill. Close the grill lid and cook for about 6-8 minutes per side.
Avoid flipping the chicken frequently as it can cause it to dry out. Flip the chicken only once, halfway through the cooking time.
To ensure the chicken is cooked thoroughly, use a meat thermometer to check the internal temperature. The chicken breasts should reach an internal temperature of 165°F (75°C).
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute and keeps the chicken moist.
Let the chicken rest for a few minutes before slicing or serving. This allows the juices to redistribute and keeps the chicken moist.
If Baking the Chicken
Preheat your oven to 400°F (200°C).
Remove the chicken from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
Place the chicken breasts on a baking sheet or in a baking dish. Make sure they are not crowded together.
Bake the chicken in the preheated oven for about 20-25 minutes or until the internal temperature reaches 165°F (74°C). The cooking time may vary depending on the thickness of the chicken breasts, so use a meat thermometer to check for doneness.
Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute and the chicken to become tender.
For the Southwest Chicken Bowl
Add all the Southwest Quinoa Salad ingredients (quinoa, tomatoes, etc) in a bowl and set aside.
Now make your vinaigrette. Add all the Southwest Vinaigrette ingredients to a bowl and whisk until combined. Taste the vinaigrette and add seasonings per taste preference.
Toss the quinoa salad with the vinaigrette. Finish the meal by spooning the desired amount of salad into a bowl and top with chicken.
Option to top with optional toppings like diced avocado, chopped cilantro, or lime juice. Enjoy!
Variations of This Southwest Chicken Bowl
This recipe could be adapted for various cravings and tastes with just a few swaps.
Swap the chicken for grilled shrimp or a plant-based protein
Change up your veggies depending on what is in season or what you have on hand.
Switch up the marinade and dressing. You can make this exact recipe with just a switch of the dressing. Go for something creamy like a creamy Cilantro Cashew Sauce or a smokey chipotle-style vinaigrette!
Southwest Chicken Bowl Storage and Leftovers
This recipe lasts for 3-4 days in the refrigerator. The cooked chicken should be stored in an airtight container or wrapped tightly in foil or plastic wrap to maintain its quality and prevent contamination.
This recipe is excellent for meal prepping! This recipe has 6 servings, and it’s just Jacob and I eating! Depending on how much we are running (marathon training burns a lot of calories) this is enough leftovers for 3 or 4 meals.
It is also great to take for lunch because it is excellent right out of the fridge or lunch box.
FAQ (Ask a Dietitian!)
Is Chicken and Rice healthy for weight loss?
Chicken and rice can be a healthy option for weight loss. If prepared in a nutritious way, chicken and rice can be eaten as part of a balanced diet full of vegetables, fruit, whole grains, fiber lean proteins, and healthy fats.
This recipe incorporates chicken and quinoa. These are also excellent choices for a healthy meal with lean protein, fiber, and carbohydrates.
Are rice and beans good for dieting?
Rice and Beans can be a healthy option for maintaining a healthy lifestyle (i’m not the biggest fan of the term “dieting”). These basic ingredients have a combination of fiber, protein, and carbohydrates helps to keep you feeling full and provides essential nutrients to the body. Best of all, rice and beans are found at your local grocery store! For a punch of flavor spoon your favorite salsa over a can of pinto beans and leftover rice and you have a healthy meal for the entire family with little cook time. Add more protein with some cooked and seasoned ground chicken or some Southwest Marinated Grilled Chicken!
In regards to both of these frequently asked questions, it is always a good idea to consult 1:1 with a healthcare professional, like a registered dietitian. This is the best way to obtain personalized advice that is tailored to your specific nutritional needs and health goals.
More Simple Recipes You Will Love
If you enjoyed this recipe for dinner and/or leftovers, you will love the other recipes!
This Southwest Bowl with Marinated Chicken is nutritious and has zesty bold flavors. Enjoy the marinated chicken along side a healthy quinoa salad full of flavor and vegetables.
1 baking sheet or baking dish (if baking the chicken)
1 Tongs
1 Large Mixing Bowl
1 Small Mixing Bowl
1 rubber spatula
1 Whisk
Ingredients
Southwest Marinated Chicken (Grilled or Baked)
2lbsskinless boneless chicken breastssee note
1/3cupavocado oil
1/3cupapple cider vinegar
2tsplime zest1 lime
2tbsplime juice1 lime
2tspchili powder
2tsptomato powderor tomato paste
2tspgarlic powder
2tsp dried oregano
1tspcumin
1tspred pepper flakes
Southwest Quinoa Salad
3cupcooked quinoa
1½cupsblack beans, rinsedapprox. 1 can of beans
1cupcorn
1½cupsquartered cherry tomatoes
½cupchopped red onion
½cupchopped cilantro
1minced jalapenooptional
Southwest Vinaigrette
¼cupolive oil
¼cupapple cider vinegar
1tbsplime juice
1tsplime zest
1tspdried oregano
1tspchili powder
1tspcumin
1tspgarlic powder
¼tspkosher salt
⅛tspblack pepper
Instructions
Marinated Chicken
Mix all the marinade ingredients together in a casserole pan (with lid). Add chicken and massage the marinade into the chicken. If using a bag, seal it tightly, pressing out any excess air.
Place the marinating chicken in the refrigerator for at least 30 minutes, but preferably for several hours or overnight. The longer you marinate, the more the flavors will penetrate the chicken.Occasionally turn or massage the chicken in the marinade to ensure all sides are evenly coated. This helps enhance the flavor distribution.
When you're ready to cook the chicken, remove it from the marinade, allowing any excess marinade to drip off. Discard the used marinade, as it may contain bacteria from the raw chicken.
If Grilling the Chicken (Directions)
Preheat your grill to medium-high heat.
Place the chicken breasts on the preheated grill. Close the grill lid and cook for about 6-8 minutes per side.
Avoid flipping the chicken frequently as it can cause it to dry out. Flip the chicken only once, halfway through the cooking time.
To ensure the chicken is cooked thoroughly, use a meat thermometer to check the internal temperature. The chicken breasts should reach an internal temperature of 165°F (75°C).
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute and keeps the chicken moist.
Let the chicken rest for a few minutes before slicing or serving. This allows the juices to redistribute and keeps the chicken moist.
If Baking the Chicken (Directions)
Preheat your oven to 400°F (200°C).
Remove the chicken from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
Place the chicken breasts on a baking sheet or in a baking dish. Make sure they are not crowded together.
Bake the chicken in the preheated oven for about 20-25 minutes or until the internal temperature reaches 165°F (74°C). The cooking time may vary depending on the thickness of the chicken breasts, so use a meat thermometer to check for doneness.
Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute and the chicken to become tender.
Quinoa Salad
Add all the Southwest Quinoa Salad ingredients (quinoa, tomatoes, etc) in a bowl and set aside.
Now make your vinaigrette. Add all the Southwest Vinaigrette ingredients to a bowl and whisk until combined. Taste the vinaigrette and add seasonings per taste preference.
Toss the quinoa salad with the vinaigrette. Finish the meal by spooning the desired amount of salad into a bowl and top with chicken.
Option to top with optional toppings like diced avocado, chopped cilantro, or lime juice. Enjoy!
Notes
Chicken: I prefer to purchase air-chilled, organic pasture raised chicken. Remember to always follow proper food safety guidelines when handling and cooking chicken to avoid any risk of foodborne illnesses.Cook time is calculated for the baked chicken variation of this recipe.
