A few months after our youngest was born, we invited our friends over to meet him for the first time. Our friend, Lauren, insisted on making us homemade southwest chicken bowls. How could we refuse? They were delicious. And it’s always a great feeling when you get to hand over the kitchen to someone else.
Can you guess what would go well with these bowls? Margaritas. These southwest chicken bowls are perfect for dining al fresco, but they’ll work as a dinner on a cool night. They’re sort of like deconstructed tacos. A new favorite to add to our list of comfort food.
Making the Southwest Chicken Bowls
These were so good that a few weeks later, we remade them. The bowl itself is really simple, yet full of flavor. Your first layer is rice. When I remade these, I seasoned the rice with lime juice and cilantro. You don’t have to season the rice, but it gives that base layer a little something-something.
When you’re cooking the chicken, you’ll want to really spice this up. Aside from the salsa, how you season your chicken will give the bowl the most amount of flavor. Taco seasoning or other southwestern spices will do. After the chicken cooks, you’ll add in diced red and green peppers, corn (drained from a can), and black beans (also drained from a can) to the pan. Stir around to add a little flavor to everything. It’s important that the chicken is seasoned generously because it will eventually need to season the rest of the ingredients in the skillet. Top with some salsa and mix so everything is coated with a little salsa.
When you make the bowls, start with a healthy layer of lime rice. Add the chicken-pepper-corn-bean mixture, then shredded cheese, avocado, a dollop of sour cream, and a few more scoops of salsa.
Southwest Chicken Bowls
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Loading...Ingredients
- 1 tbsp olive oil
- Taco seasoning
- 1lb chicken breast, cut into bite-sized pieces
- 1 red pepper, diced
- 1 green pepper, diced
- 1 can sweet corn, drained
- 1 can black beans, drained
- Salsa
- 1 cup rice, cooked (we seasoned with lime and cilantro)
- Shredded cheese, Mexican blend
- 1 avocado, diced
- Sour cream (for all, as a topping)
Instructions
Heat olive oil in a skillet over medium-high heat.
Add chicken to a bowl and season with taco seasoning. Mix together.
Add seasoned chicken to the skillet and cook through.
When the chicken is done, drop in red and green peppers, corn, black beans, and a few scoops of salsa.
Stir everything together to make sure it's coated with a little salsa. Set aside, but keep warm.
Prepare the bowls for serving. Add a few scoops of cooked rice to the bowls. Top with 1-2 scoops of the chicken mixture. Top with shredded cheese to start the melting. Add some diced avocado, a dollop of sour cream, and a scoop of salsa.
Serve right away!
