Southwestern Summer Chicken Bowls

Juicy grilled chicken served over fluffy cilantro-lime brown rice, topped with a vibrant salsa of black beans, corn, bell pepper, and creamy avocado.

• Prep: 25 min
• Cook: 25 min
• Total: 50 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $3.86/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• High-Protein
• High-Fiber
• Egg-Free

Tags

• grill
• healthy
• savory
• fresh
• quick
• comfort food

Ingredients

• 1.5 pound chicken breast (boneless, skinless)
• 4 tablespoon olive oil (extra virgin)
• 1 tablespoon chili powder
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon garlic powder
• 0.25 teaspoon black pepper (freshly ground)
• 1.25 teaspoon salt (divided)
• 1 cup brown rice (uncooked)
• 2 cup vegetable broth
• 0.25 cup fresh cilantro (chopped, divided)
• 1 lime (juiced and zested)
• 1 can black beans (rinsed and drained)
• 1 cup corn kernels (thawed)
• 0.5 red bell pepper (medium, finely diced)
• 0.25 red onion (medium, finely diced)
• 1 avocado (ripe, diced)

Instructions

1. Prepare the chicken: Pat the chicken breasts dry. In a shallow dish, whisk together 2 tablespoons olive oil, chili powder, smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken breasts and turn to coat. Marinate at room temperature for 15 minutes, or refrigerate for up to 30 minutes.
2. Cook the brown rice: In a medium saucepan, combine the uncooked brown rice, vegetable broth or water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until all liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. While the chicken marinates and rice cooks, prepare the black bean and corn salsa: In a medium bowl, combine the rinsed and drained black beans, thawed corn kernels, finely diced red bell pepper, and finely diced red onion. Add 2 tablespoons chopped fresh cilantro, the juice and zest from the lime, 1/4 teaspoon salt, and 2 tablespoons extra virgin olive oil. Toss gently to combine and set aside.
4. Grill the chicken: Preheat an outdoor grill or grill pan to medium-high heat. Grill the chicken breasts for 5-7 minutes per side, or until internal temperature reaches 165°F and juices run clear. Remove from heat and let rest for 5 minutes before slicing into strips or dicing.
5. Finish the rice: To the cooked brown rice, add the remaining 2 tablespoons chopped fresh cilantro and stir gently. Add the diced avocado to the black bean and corn salsa and gently fold it in.
6. Assemble the bowls: Divide the cilantro-lime brown rice among 4 serving bowls. Top each with sliced grilled chicken and a generous spoonful of the black bean and corn salsa. Serve immediately.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat the chicken and rice gently, and add the salsa fresh if possible, or add it at the time of original assembly.

Nutrition (per serving)

• Calories: 733
• Protein: 51.1 g
• Carbohydrates: 73.8 g
• Fat: 27.2 g
• Fiber: 12 g
• Sodium: 1875 mg
• Saturated Fat: 3.6 g
• Sugar: 6.3 g
• Cholesterol: 120 mg