Easy Weeknight Southwest Chicken Bowls
Southwest Chicken Bowls with quinoa 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!
You could also include ingredients such as kidney beans, cauliflower rice, sweet potatoes, honey & chipotle for honey chipotle chicken rice bowls. Curious to learn more on what to do with cherry tomatoes? Check out my article 10 Things To Do with Cherry Tomatoes on the Hood River Eats Blog! Where I show how to use ripe cherry tomatoes to make a flavorful meal.
How to Make Southwest Chicken Bowl
For the Marinated Chicken
- 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!
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!
Panera Mexican Street Corn Chowder: An Easy Copycat Recipe
Black Bean Mango Salad with Delicious Crispy Rice or Coconut Rice
Southwest Bowl with Marinated Chicken
Equipment
- 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)
- 2 lbs skinless boneless chicken breasts see note
- 1/3 cup avocado oil
- 1/3 cup apple cider vinegar
- 2 tsp lime zest 1 lime
- 2 tbsp lime juice 1 lime
- 2 tsp chili powder
- 2 tsp tomato powder or tomato paste
- 2 tsp garlic powder
- 2 tsp dried oregano
- 1 tsp cumin
- 1 tsp red pepper flakes
Southwest Quinoa Salad
- 3 cup cooked quinoa
- 1½ cups black beans, rinsed approx. 1 can of beans
- 1 cup corn
- 1½ cups quartered cherry tomatoes
- ½ cup chopped red onion
- ½ cup chopped cilantro
- 1 minced jalapeno optional
Southwest Vinaigrette
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 1 tbsp lime juice
- 1 tsp lime zest
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- ¼ tsp kosher salt
- ⅛ tsp black 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
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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