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Southwest Chicken Bowl

A vibrant and customizable dish packed with protein, fiber, and delightful Southwest flavors, perfect for weeknight dinners or meal prep.
Prep Time 15 minutes
Total Time 15 minutes
Serving Size 4 servings

Ingredients

Main ingredients

  • 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
  • 1 cup cooked quinoa or rice Choose based on preference or dietary restrictions.
  • 1 cup black beans, drained and rinsed Canned beans work well.
  • 1 cup corn, frozen or fresh If using frozen corn, thaw before adding.
  • 1 cup cherry tomatoes, halved Adds freshness and color.
  • 1 1 avocado, diced For creaminess; add just before serving.
  • 1/2 cup shredded cheese (cheddar or Mexican blend) Optional, can be replaced with dairy-free cheese.
  • 1/4 cup fresh cilantro, chopped For garnish and flavor.
  • 1/4 cup lime juice Freshly squeezed gives the best flavor.
  • 1 tablespoon chili powder Adjust for spiciness level.
  • to taste salt and pepper Season to your liking.

Instructions

Preparation

  • In a large bowl, combine shredded chicken, cooked quinoa or rice, black beans, corn, and halved cherry tomatoes.
  • Add lime juice, chili powder, salt, and pepper; mix until well combined.
  • Divide the mixture into bowls and top with diced avocado, shredded cheese, and cilantro.
  • Serve immediately, or prepare in advance for meal prep and store in the fridge.

Notes

For added creaminess, consider mixing in Greek yogurt or sour cream. Store leftovers in an airtight container in the fridge for up to three days. For longer storage, freeze without avocado.