This Southwestern Chicken Bowl combines fresh cherry tomatoes, black beans, corn, and avocado with a zesty cilantro-lime dressing in just delicious salad in less than 10 minutes.
I’m in love with these Southwestern bowls. I make them frequently for lunch because they’re packed with great ingredients and the combo is really tasty. They’re great for meal prep too. I can make 4 or 5 of them at a time and just pull them out for lunch each day.
Why You’ll Love It
- Perfect for Meal Prep: With just 10 minutes of prep and zero cooking time, these bowls are a go-to for busy days.
- Nutrient-Packed: These bowls are packed with protein from shredded chicken, fiber from black beans, and an array of vitamins and minerals from fresh veggies.
- Zesty Cilantro-Lime Dressing: The combination of fresh cilantro, zesty lime, and rich olive oil for the dressing helps elevate these otherwise standard ingredients to a whole new level.
Ingredients You’ll Need
- Chicken Breast – The thing that makes this salad so easy is that you can use leftover chicken. I like to make a batch of shredded chicken and add it to my meals throughout the week. It really cuts down on prep time.
- Spices – Paprika, cumin, and salt.
- Cherry Tomatoes – I love super ripe, crisp cherry tomatoes. Or you can use a large tomato, chopped.
- Black Beans – I use a canned of beans, drained and rinsed. Swap black beans for kidney beans or pinto beans if preferred.
- Corn – You can use canned corn or cut fresh corn off the cob.
- Green or Red Bell Peppers – Mix and match colors for a visually appealing dish.
- Avocado – Fresh avocado adds a nice creaminess to the bowl.
- Romaine – You can use any type of greens you like. Spinach, mixed lettuce, kale, or arugula would work as well.
For the dressing:
- Extra Virgin Olive Oil – This is the base of your dressing so use a nice tasting oil.
- Fresh Cilantro Leaves – Parsley is an acceptable alternative if you prefer a milder taste.
- Lime Juice – Freshly squeezed lime juice adds a great acidity.
- Water
Helpful Tips
- Feel free to add your favorite toppings such as shredded cheese, salsa, or a dollop of sour cream to enhance the flavor and texture. If you enjoy a kick of spicy heat, consider adding sliced jalapeños, a pinch of red pepper flakes, or a drizzle of your favorite hot sauce.
- While you can always cook and shred the chicken in advance, purchasing a pre-cooked rotisserie chicken from the supermarket may be even easier as a time-saving option during busy days.
- Remember to keep an extra lime wedge on the side if you enjoy an additional zing of citrus in your Southwestern Chicken Bowl.
How to Make a Southwestern Chicken Bowl
Step 1: Season the chicken
Let’s start by giving the chicken a good sprinkle of paprika, cumin, and a pinch of salt to get those flavors just right.
Step 2: Assemble the bowls
Next up, grab your bowls and split up all the ingredients evenly among them, making sure each bowl is nicely balanced.
Step 3: Mix the dressing
Whip up the dressing by tossing all those ingredients into a mini-chopper or blender, and blitz them until everything’s silky smooth.
Finally, drizzle that delicious dressing right over the bowls, and there you have it—ready to serve and enjoy!
How to Store & Reheat
Storing
If you’re making these bowls for meal prep, store the shredded chicken, vegetables, and dressing separately in airtight containers to maintain freshness. Store the assembled bowls in the refrigerator for up to 2-3 days. Ensure the avocado is well-covered to prevent browning. Don’t drizzle the dressing over the bowl until you’re ready to serve to prevent fogginess.
Reheating
While traditionally served cold, you may heat up certain ingredients if desired. Gently reheat the shredded chicken in a microwave-safe container or on the stove until warmed through. You may also quickly sauté the bell peppers or warm the black beans and corn on the stove.
Questions About the Recipe
Are there vegetarian alternatives for the chicken?
Absolutely! Substitute the chicken with grilled tofu, tempeh, or your favorite meat alternative for a delicious vegetarian version.
Is this dish gluten-free?
Yes, these Southwestern Chicken Bowls are gluten-free. However, always remember to check the labels of canned beans and corn to ensure there are no added gluten-containing ingredients.
How do I prevent avocado from browning?
To prevent avocado from browning, store it separately in an airtight container with a squeeze of lime or lemon juice. Add it to the bowls just before serving.
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Southwestern Chicken Bowl
Ingredients
- 2 cups (473 g) cooked shredded chicken breast
- 1 teaspoon (2 g) paprika
- 1 teaspoon (2 g) cumin
- 1/2 teaspoon (3 g) salt
- 1 cup (149 g) cherry tomatoes halved
- 1 cup (172 g) black beans drained and rinsed
- 1 cup (154 g) corn drained and rinsed
- 2 green or red bell peppers chopped
- 1 avocado sliced
- 2 cups (94 g) Romaine or mixed lettuce chopped
For the dressing:
- 2 tablespoons (30 ml) extra virgin olive oil
- 2 tablespoons (0.8 g) fresh cilantro leaves
- 2 tablespoons (30 ml) lime juice freshly squeezed
- 2 tablespoons (30 ml) water
Instructions
- Season the chicken with the paprika, cumin, and salt.
- Prepare the bowls by dividing the ingredients evenly among them.
- Mix the dressing ingredients in a mini-chopper or blender, until smooth.
- Pour the dressing over the bowls and serve.
Notes
- Feel free to add your favorite toppings such as shredded cheese, salsa, or a dollop of sour cream to enhance the flavor and texture. If you enjoy a kick of spicy heat, consider adding sliced jalapeños, a pinch of red pepper flakes, or a drizzle of your favorite hot sauce.
- While you can always cook and shred the chicken in advance, purchasing a pre-cooked rotisserie chicken from the supermarket may be even easier as a time-saving option during busy days.
- Remember to keep an extra lime wedge on the side if you enjoy an additional zing of citrus in your Southwestern Chicken Bowl.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Angela lives a low-carb lifestyle in the Pacific Northwest with her two kids. She loves to read, cook, bake, try new recipes, and travel.