Go Back
–+ servings
Close up of the Southwest Chicken Bowl looking at all the ingredients.

Southwest Bowl with Marinated Chicken

Sarah Harper MS, RD, LDN
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.
Print Recipe Pin Recipe
Prep Time 4 hours
Cook Time 25 minutes
Total Time 4 hours 25 minutes
Course dinner, lunch, Main Course
Cuisine American
Servings 6 servings
Calories 584 kcal

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

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. 

Nutrition

Calories: 584kcalCarbohydrates: 42gProtein: 42gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.02gCholesterol: 97mgSodium: 320mgPotassium: 1138mgFiber: 9gSugar: 4gVitamin A: 766IUVitamin C: 19mgCalcium: 69mgIron: 4mg
Keyword healthy, protein
Tried this recipe?Let us know how it was!