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Southwest Chicken and Rice Bowl with Black Beans and Chipotle-Lime Dressing

Southwest Chicken and Rice Bowl with Black Beans and Chipotle-Lime Dressing

Lunch
Prep Time
25min
Cook Time
35min
Servings
2
Calories
720
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Chef's Note

For meal prep, prepare all components separately and store in the refrigerator for up to 3 days. Keep the dressing and avocado separate until ready to serve for the freshest results. The chipotle-lime dressing can also double as a fantastic marinade for the chicken if you want to prepare this a day ahead.

Tags
chicken
southwest
bowl
Mexican
rice
beans
healthy
spicy
lunch
Ingredients

  • 1 pound boneless, skinless chicken breasts

  • 1 cup long grain white rice

  • 2 cups chicken broth

  • 1 can (15 oz) black beans

  • 1 medium red bell pepper

  • 1/2 medium yellow onion

  • 3 cloves garlic

  • 3/4 cup corn kernels

  • 1 medium avocado

  • 2 whole lime

  • 2 tablespoons chipotle peppers in adobo sauce

  • 1/4 cup Greek yogurt

  • 1 tablespoon honey

  • 1/4 cup fresh cilantro

  • 2 teaspoons cumin

  • 1 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • 3 tablespoons olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Instructions
  • 1

    Rinse 1 cup of rice under cold water until water runs clear. Drain well.

  • 2

    In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add 1/4 of the diced yellow onion and sauté for 2 minutes until translucent.

  • 3

    Add the rice to the saucepan and toast for 1-2 minutes, stirring constantly.

  • 4

    Pour in 2 cups of chicken broth, add 1/4 teaspoon of salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.

  • 5

    Meanwhile, pat the chicken breasts dry with paper towels. Season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon smoked paprika.

  • 6

    Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side until golden brown and internal temperature reaches 165°F (74°C).

  • 7

    Remove chicken from skillet and let rest for 5 minutes before slicing into strips.

  • 8

    While the chicken is cooking, dice the red bell pepper and the remaining yellow onion. Mince the garlic cloves.

  • 9

    In the same skillet used for the chicken, add the remaining 1 tablespoon of olive oil over medium heat. Add the diced bell pepper and remaining onion, cooking for 4-5 minutes until softened.

  • 10

    Add the minced garlic, remaining 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon smoked paprika. Cook for 30 seconds until fragrant.

  • 11

    Drain and rinse the black beans, then add them to the skillet along with the corn kernels. Cook for 3-4 minutes until heated through. Season with 1/4 teaspoon each of salt and black pepper.

  • 12

    For the chipotle-lime dressing, combine the Greek yogurt, 2 tablespoons of chipotle peppers in adobo sauce, juice of 1 lime, 1 tablespoon of honey, 2 tablespoons of chopped cilantro, and a pinch of salt in a blender. Blend until smooth.

  • 13

    Dice the avocado and toss with juice from half a lime to prevent browning.

  • 14

    To assemble the bowls, divide the cooked rice between two bowls. Top with the black bean mixture and sliced chicken.

  • 15

    Garnish with diced avocado, remaining chopped cilantro, and drizzle with the chipotle-lime dressing.

  • 16

    Serve with remaining lime wedges on the side.

Nutrition Information (per serving)
720
Calories
48g
Protein
85g
Carbs
22g
Fat
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