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Southwest Chicken Grain Bowl


  • Author: Amanda

Ingredients

Scale

This recipe is designed around four key components: the seasoned chicken, the fluffy grain base, a fresh and zesty salsa, and a creamy, tangy dressing. Below are the ingredients you’ll need for each part, designed to create a perfectly balanced and flavorful bowl.

For the Southwest Chicken:

  • 1.5 lbs boneless, skinless chicken breasts: The lean protein foundation of our bowl. Pat them dry for a perfect sear.
  • 1 tbsp olive oil: For cooking the chicken, helping it to brown beautifully without sticking.
  • 1 tsp chili powder: Provides a mild heat and deep, earthy flavor.
  • 1 tsp cumin: Adds a characteristic warm, nutty, and slightly smoky flavor essential to Southwest cuisine.
  • 1 tsp smoked paprika: Lends a beautiful color and a rich, smoky taste that sets it apart from regular paprika.
  • ½ tsp garlic powder: For a savory, aromatic base note.
  • ½ tsp onion powder: Complements the garlic powder with a subtle, sweet, and savory flavor.
  • ½ tsp salt: To enhance all the other flavors.
  • ¼ tsp black pepper: For a touch of mild spice.

For the Grain Base:

  • 1 cup uncooked quinoa, rinsed: A complete protein, this grain cooks up light and fluffy, making it an ideal base. Rinsing removes any natural bitterness.
  • 2 cups water or chicken broth: Using broth instead of water will infuse the quinoa with extra savory flavor.

For the Black Bean and Corn Salsa:

  • 1 (15-ounce) can black beans, rinsed and drained: Adds plant-based protein, fiber, and a satisfying, earthy texture.
  • 1 (15-ounce) can corn, drained: Provides pops of sweetness and color. You can use frozen (thawed) or fresh corn as well.
  • 1 red onion, finely diced: Offers a sharp, zesty crunch that balances the other ingredients.
  • 1 jalapeño, finely diced (seeds removed for less heat): Gives a fresh, green heat. Adjust the amount to your personal spice preference.
  • ½ cup chopped fresh cilantro: The quintessential herb of Southwest cooking, adding a bright, citrusy, and peppery note.
  • 1 lime, juiced: The acidity brightens up all the flavors and ties the salsa together.

For the Creamy Cilantro-Lime Dressing:

  • 1 cup plain Greek yogurt: Creates a creamy, tangy base that’s healthier and higher in protein than sour cream or mayonnaise.
  • ½ cup fresh cilantro, packed: The star of the dressing, providing immense fresh flavor.
  • ¼ cup olive oil: Adds richness and helps create a smooth, emulsified consistency.
  • 2 cloves garlic, minced: For a pungent, savory kick.
  • 2 limes, juiced (about ¼ cup): Provides the signature tangy, citrusy flavor.
  • 1 tbsp honey or maple syrup (optional): A touch of sweetness to balance the acidity of the lime and tang of the yogurt.
  • ¼ tsp salt: To season the dressing.
  • Water, to thin as needed: Allows you to achieve your desired dressing consistency.

For Assembly and Toppings:

  • 2 large avocados, sliced or diced: For creamy texture and healthy fats.
  • 2 cups chopped romaine lettuce: Adds a cool, refreshing crunch to the bottom of the bowl.
  • 1 cup cherry tomatoes, halved: For a burst of juicy sweetness and color.
  • Optional: Shredded cheddar or cotija cheese, crushed tortilla strips, pickled red onions.


Instructions

Follow these step-by-step instructions to build your perfect Southwest Chicken Grain Bowl. The key is to prepare each component separately before assembling them for the freshest taste and best texture.

Step 1: Cook the Quinoa

  1. Thoroughly rinse the quinoa in a fine-mesh sieve under cold running water for about 30 seconds. This step is crucial for removing the saponin, a natural coating that can taste bitter.
  2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water or chicken broth.
  3. Bring the mixture to a boil over medium-high heat.
  4. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes, or until all the liquid has been absorbed.
  5. Remove the saucepan from the heat and let it stand, still covered, for 5 minutes. This allows the quinoa to steam and become perfectly fluffy.
  6. After steaming, fluff the quinoa with a fork and set it aside.

Step 2: Prepare and Cook the Chicken

  1. In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper to create your spice blend.
  2. Pat the chicken breasts completely dry with paper towels. This helps the seasoning adhere better and promotes a beautiful, golden-brown sear in the pan.
  3. Rub the spice blend evenly over all sides of the chicken breasts, ensuring they are well-coated.
  4. Heat the 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. The oil should shimmer slightly when it’s ready.
  5. Carefully place the seasoned chicken breasts in the hot skillet, making sure not to overcrowd the pan (cook in batches if necessary).
  6. Cook for 5-7 minutes on each side, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
  7. Transfer the cooked chicken to a cutting board and let it rest for 5-10 minutes. This essential step allows the juices to redistribute throughout the meat, ensuring it stays moist and tender.
  8. Once rested, dice the chicken into bite-sized pieces.

Step 3: Make the Black Bean and Corn Salsa

  1. While the chicken and quinoa are cooking, prepare the salsa.
  2. In a medium bowl, combine the rinsed and drained black beans, drained corn, finely diced red onion, finely diced jalapeño, and chopped cilantro.
  3. Squeeze the juice of one lime over the mixture and stir gently to combine everything.
  4. Taste and add a pinch of salt if desired. Set aside to allow the flavors to meld together.

Step 4: Blend the Creamy Cilantro-Lime Dressing

  1. In a blender or food processor, combine the Greek yogurt, packed cilantro, olive oil, minced garlic, juice of two limes, and optional honey.
  2. Blend on high until the dressing is completely smooth and creamy, and the cilantro is fully incorporated.
  3. If the dressing is too thick for your liking, add water, one tablespoon at a time, and blend again until you reach the desired consistency.
  4. Taste the dressing and adjust the seasoning if necessary, adding more salt for savoriness or a little more lime juice for tang.

Step 5: Assemble Your Southwest Chicken Grain Bowls

  1. You’re ready to build your masterpiece! Grab four large, shallow bowls for the best presentation.
  2. Start by creating a base in each bowl with a handful of chopped romaine lettuce.
  3. Top the lettuce with a generous scoop of the cooked, fluffy quinoa.
  4. Artfully arrange the diced Southwest chicken, a large spoonful of the black bean and corn salsa, and some halved cherry tomatoes around the bowl.
  5. Add sliced or diced avocado to each bowl.
  6. Drizzle everything generously with the creamy cilantro-lime dressing.
  7. Finish with any optional toppings you desire, such as a sprinkle of cheese, some crunchy tortilla strips, or tangy pickled red onions. Serve immediately and enjoy!

Nutrition

  • Serving Size: one normal portion
  • Calories: 620
  • Fat: 25g
  • Carbohydrates: 60g
  • Fiber: 15g
  • Protein: 45g