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