Ingredients
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
- 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.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of water or chicken broth.
- Bring the mixture to a boil over medium-high heat.
- 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.
- 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.
- After steaming, fluff the quinoa with a fork and set it aside.
Step 2: Prepare and Cook the Chicken
- 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.
- 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.
- Rub the spice blend evenly over all sides of the chicken breasts, ensuring they are well-coated.
- 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.
- Carefully place the seasoned chicken breasts in the hot skillet, making sure not to overcrowd the pan (cook in batches if necessary).
- 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.
- 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.
- Once rested, dice the chicken into bite-sized pieces.
Step 3: Make the Black Bean and Corn Salsa
- While the chicken and quinoa are cooking, prepare the salsa.
- In a medium bowl, combine the rinsed and drained black beans, drained corn, finely diced red onion, finely diced jalapeño, and chopped cilantro.
- Squeeze the juice of one lime over the mixture and stir gently to combine everything.
- 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
- In a blender or food processor, combine the Greek yogurt, packed cilantro, olive oil, minced garlic, juice of two limes, and optional honey.
- Blend on high until the dressing is completely smooth and creamy, and the cilantro is fully incorporated.
- 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.
- 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
- You’re ready to build your masterpiece! Grab four large, shallow bowls for the best presentation.
- Start by creating a base in each bowl with a handful of chopped romaine lettuce.
- Top the lettuce with a generous scoop of the cooked, fluffy quinoa.
- Artfully arrange the diced Southwest chicken, a large spoonful of the black bean and corn salsa, and some halved cherry tomatoes around the bowl.
- Add sliced or diced avocado to each bowl.
- Drizzle everything generously with the creamy cilantro-lime dressing.
- 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