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Southwest chicken rice bowl with guacamole and tortilla chips.

Southwest Chicken Rice Bowl

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  • Author: The Solo Spoon
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 1


This single serving Southwest Chicken Rice Bowl is a delightful one-dish meal that offers a burst of flavors and textures. With its combination of tender chicken, savory rice, and fresh vegetables, this recipe provides a hearty and nutritious option for those seeking a satisfying meal for one person.



For The Bowl:

  • 1 chicken breast (4 oz. – 6oz.)
  • 1 lime, juiced
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • Cooking Spray
  • Salt and pepper, to taste
  • Cilantro and lime wedges for garnish
  • 1/2 cup dry rice

For the Toppings: 

  • 3 cherry tomatoes, halved
  • 1/2 avocado, sliced
  • 1/4 cup canned black beans, rinsed and drained
  • 1 Tb sour cream
  • 2 Tbs crispy tortilla strips
  • Corn Salsa

For the Corn Salsa: 

  • 1/4 cup frozen corn, cooked
  • 1/4 cup red onion, diced
  • 1/4 cup jalapeno, deseeded and diced
  • 1/2 cup cilantro, chopped
  • 1 Tb lime juice
  • Salt and pepper, to taste


  1. In a rice cooker or on the stove, start to cook your rice. 
  2. In a large mixing bowl, combine the chicken, lime juice, and seasonings. Cover with plastic wrap and place in fridge to marinate for at least 10 minutes.
  3. Prepare the corn salsa by combining the ingredients in a bowl. If you want it spicy, keep some jalapeno seeds mixed in. Set aside.
  4. In a large skillet or cast iron pan, heat 1 Tb oil on medium heat.
  5. Once heated, cook the chicken with the marinade for 7-10 minutes on each side, with lid.
  6. Remove from heat and let rest a few minutes before cutting. Then slice into strips.
  7. Arrange your bowls. First add rice, then top with chicken, black beans, corn salsa, avocado slices, cherry tomatoes, sour cream, and tortilla strips.
  8. Garnish with cilantro and lime wedges. And serve with tortilla chips on the side. Enjoy!