Craving a vibrant, flavor-packed meal that comes together in less than 45 minutes? This Southwest Chicken Bowl features charred, spice-crusted chicken thighs, homemade avocado crema, & colorful fresh toppings layered over fluffy cilantro-lime rice.
I love playing around with techniques that make cooking more delicious and efficient. Here, a bold blackening-style rub and quick broil create a smoky crust on the chicken in minutes, no long marinade and no messy stovetop.
A Quick Look At The Recipe
- Total Time: 45 minutes
- Recipe Difficulty: Easy
- Cooking Method: Broiling & Sautéing
- Main Ingredients: Chicken thighs, rice, black beans, sweet potato
- Dietary Info: Gluten-free, high-protein, low-carb option
- Serves: 4
- Calories: 596 per serving
Summarize & Save This Content On
Featured Review
This is a great recipe and makes for great leftovers. Thanks, Emmy!
- ciara
The chicken in this Southwest chicken and rice bowl is what makes it so delicious. My secret? Blooming the spices in oil before adding them to the rub that coats the chicken for a deeper, more complex flavor.
If you love healthy bowl recipes inspired by Southwest flavors, you should try my Steak and Rice Bowls with Chimichurri, Blackened Shrimp Bowl, or Steak and Rice Bowl!
Why You'll Love This Recipe
- Delicious Crust: Broil the chicken in a honey-infused taco rub for a caramelized, slightly charred exterior that rivals any taqueria.
- No Marinating Needed: The rub delivers big flavor in minutes, perfect for last-minute dinners.
- Balanced Nutrition: Lean protein, complex carbs, healthy fats, and fiber-rich veggies in every bowl.
Key Ingredients
- Chicken Thighs: Dark meat stays juicy under high heat and absorbs the taco seasoning beautifully. The higher fat content prevents dryness when broiled.
- Taco Seasoning: Look for blends with cumin, chili powder, & paprika. I always use Siete's mild seasoning or my homemade taco seasoning recipe!
- Honey: This is your secret weapon for achieving a glossy, restaurant-style char. The sugar content caramelizes under the broiler to create that coveted Maillard crust without adding bitterness.
- Greek Yogurt: Used in both the marinade and crema, it tenderizes the chicken while adding tang and creaminess without excess calories.
- Sweet Potato: Roasted until caramelized, it adds natural sweetness that complements the savory, spiced chicken.
Choosing Your Cut Of Steak
- Swap the Protein: Use chicken breasts instead of thighs. They dry out more quickly, so broil 3-4 minutes less.
- Change the Base: Swap white rice for brown rice or quinoa.
- Low-Carb/Keto: Use cauliflower rice, or omit the rice completely and skip the corn and sweet potato for a lighter option.
How To Make A Southwest Chicken Bowl
- Step 1: Preheat your broiler to high. In a small skillet over medium heat, add 2 tablespoons of olive oil. Once shimmering, stir in the taco seasoning constantly for 30-45 seconds until fragrant and slightly darkened. Remove from heat and transfer to a bowl, then whisk in ½ cup Greek yogurt, ¼ cup honey, and the juice of 1 lime until smooth. Pat 8 chicken thighs dry with paper towels (this is key for a good crust) and coat each generously with the spice mixture, making sure every piece is evenly covered.
- Step 2: Position your oven rack about 6 inches from the heating element. Drizzle olive oil on a baking sheet and arrange the chicken thighs on the sheet. Broil the thighs for about 20 minutes, or until the internal temperature reaches 165°F, and the exterior is deeply caramelized with charred edges. Let the chicken rest for 5 minutes before slicing to retain its juices.
- Step 3: While the chicken broils, peel and dice 1 large sweet potato into ½-inch cubes for even cooking. Toss with 1 tablespoon olive oil, 1 tablespoon garlic powder, and ½ teaspoon of salt, then spread in a single layer on a baking sheet. Overcrowding causes steaming instead of caramelization. Roast them on the rack below the chicken for 20 minutes (flipping halfway through the 20 minutes) until golden brown, fork-tender, and slightly crisp on the edges.
- Step 4: Add the 2 cups of rice to a pot with 3.5 cups of water. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let it steam, covered, for 5 minutes. Fluff with a fork. While still hot, toss with 1 teaspoon olive oil to protect the grains from moisture and prevent sogginess. Fold in ¼ cup chopped fresh cilantro, juice of 1 lime, and salt to taste. Fluff with a fork and let cool slightly before assembling the bowls.
- Step 5: Slice 2 bell peppers and 1 red onion into thin strips. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add the vegetables. Season with the other packet of taco seasoning, and sauté for 5-7 minutes until softened, while still maintaining some crunch.
- Step 6: Drain and rinse 1 can of black beans and 1 can of corn under cold water until the water runs clear to remove excess starch. Pat both the beans and corn completely dry with a paper towel. Chop 2 cups of romaine lettuce.
- Step 7: In a blender or food processor, combine 1 ripe avocado, 1 cup Greek yogurt, juice of 1 lime, 3 cloves garlic, ¼ cup fresh cilantro, and 1 jalapeño (seeded if you prefer less heat). Season with ½ teaspoon of salt if desired, then blend until completely smooth and creamy.
- Step 8: Assemble your bowls. Start each bowl with about ¾ cup of cilantro-lime rice. Arrange sections of roasted sweet potatoes, sautéed peppers and onions, black beans, corn, and lettuce around the rice. Slice the broiled chicken thighs and place them on top. Add the avocado crema and finish with more fresh cilantro and lime wedges for squeezing over your southwest bowl.
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
Expert Tips
- Bloom Your Spices for Flavor: Heating taco seasoning in oil before mixing with the marinade & coating the chicken activates fat-soluble flavor compounds that stay dormant in dry spices. Just 30 seconds makes the rub noticeably deeper and more complex.
- Proper Draining: Canned black beans release starchy liquid that can make your rice mushy. Rinse until the water runs clear & pat dry to preserve a creamy interior while keeping your grains firm. The same goes for canned corn.
- Create a Barrier on Your Rice: Tossing the hot rice with olive oil forms a thin hydrophobic layer that keeps the crema and bean juices from soaking in. This trick keeps meal-prep bowls tasting fresh even on day four.
- Don't Skip the Chicken Rest: Letting broiled chicken rest for 5 minutes lets the juices redistribute. Cut too early, and those flavorful juices end up on your cutting board instead of in your bowl.
Rotisserie Chicken Hack
No time to broil the chicken? Grab a rotisserie chicken and upgrade it fast. Heat 1-2 tablespoons olive oil in a skillet, add taco seasoning, and stir 30-45 seconds until fragrant to bloom the seasoning. Remove from heat and whisk in ½ cup Greek yogurt, ¼ cup honey, and the juice of 1 lime. Toss the shredded rotisserie chicken in the warm mixture until evenly coated.
While the chicken soaks up the spices, make your cilantro-lime rice and avocado crema, skip the potatoes, and prep quick toppings like corn, black beans, and peppers. Layer everything in bowls and enjoy!
Southwest Chicken Bowl Frequently Asked Questions
A Southwest bowl recipe is a hearty, flavor-packed bowl inspired by the bold tastes of the American Southwest. It typically features seasoned chicken, a grain base like rice or quinoa, and vibrant toppings such as black beans, corn, peppers, avocado, and a tangy sauce or crema, all layered for a balanced, colorful bowl.
Chicken bowls are versatile! Lean proteins like grilled or broiled chicken work best, paired with grains (rice, quinoa, or farro), roasted or sautéed vegetables (peppers, onions, sweet potatoes), beans, corn, fresh herbs like cilantro, avocado, or guacamole, and a sauce or dressing for flavor and moisture. Crunchy toppings like seeds, nuts, or tortilla strips add texture.
A chicken and rice bowl usually starts with a fluffy rice base topped with cooked chicken and complementary ingredients. Common additions include beans, vegetables (roasted, sautéed, or raw), healthy fats like avocado or olive oil, and a sauce or dressing to tie everything together. You can mix and match ingredients based on flavor preferences, dietary needs, or what you have on hand.
More Healthy Bowl Recipes I Love
Did you make this recipe?
Let me know your thoughts by leaving a comment and rating below. Also, share it on socials to let others know what you think! Be sure to tag @entirelyemmy so I can share your masterpiece with my followers! ✨
📖 Recipe
Southwest Chicken Bowl
Ingredients
- 8 Chicken Thighs 2 pounds
- 2 Cups White Rice
- 2 Bell Peppers
- 1 Red Onion
- 1 Large Sweet Potato
- 1 Can Corn
- 1 Can Black Beans
- 2 Cups Romaine Lettuce chopped
- 2 Limes
- ¼ Cup Cilantro
- 1 Packet Taco Seasoning
- 2 Tablespoons Garlic Powder
- 1 Teaspoon Salt
Chicken Marinade/Rub
- 1 Packet Taco Seasoning
- 2 Tablespoons Olive Oil
- ½ Cup Greek Yogurt
- 1 Lime juiced
- ¼ Cup Honey
Avocado Crema
- 1 Avocado
- 1 Cup Greek Yogurt
- 1 Lime juiced
- 3 Cloves Garlic
- ¼ Cup Cilantro
- ½ Salt
- 1 Jalapeño diced
Instructions
- Preheat your broiler to high. In a small skillet over medium heat, add 2 tablespoons of olive oil. Once shimmering, stir in the taco seasoning constantly for 30-45 seconds until fragrant and slightly darkened. Remove from heat and transfer to a bowl, then whisk in ½ cup Greek yogurt, ¼ cup honey, and the juice of 1 lime until smooth. Pat 8 chicken thighs dry with paper towels (this is key for a good crust) and coat each generously with the spice mixture, making sure every piece is evenly covered.
- StPosition your oven rack about 6 inches from the heating element. Drizzle olive oil on a baking sheet and arrange the chicken thighs on the sheet. Broil the thighs for about 20 minutes, or until the internal temperature reaches 165°F, and the exterior is deeply caramelized with charred edges. Let the chicken rest for 5 minutes before slicing to retain its juices.
- While the chicken broils, peel and dice 1 large sweet potato into ½-inch cubes for even cooking. Toss with 1 tablespoon olive oil, 1 tablespoon garlic powder, and ½ teaspoon of salt, then spread in a single layer on a baking sheet. Overcrowding causes steaming instead of caramelization. Roast them on the rack below the chicken for 20 minutes (flipping halfway through the 20 minutes) until golden brown, fork-tender, and slightly crisp on the edges.
- Add the 2 cups of rice to a pot with 3.5 cups of water. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let it steam, covered, for 5 minutes. Fluff with a fork. While still hot, toss with 1 teaspoon olive oil to protect the grains from moisture and prevent sogginess. Fold in ¼ cup chopped fresh cilantro, juice of 1 lime, and salt to taste. Fluff with a fork and let cool slightly before assembling the bowls.
- Slice 2 bell peppers and 1 red onion into thin strips. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add the vegetables. Season with the other packet of taco seasoning, and sauté for 5-7 minutes until softened, while still maintaining some crunch.
- Drain and rinse 1 can of black beans and 1 can of corn under cold water until the water runs clear to remove excess starch. Pat both the beans and corn completely dry with a paper towel. Chop 2 cupos of romaine lettuce.
- In a blender or food processor, combine 1 ripe avocado, 1 cup Greek yogurt, juice of 1 lime, 3 cloves garlic, ¼ cup fresh cilantro, and 1 jalapeño (seeded if you prefer less heat). Season with ½ teaspoon of salt if desired, then blend until completely smooth and creamy.
- Assemble your bowls. Start each bowl with about ¾ cup of cilantro-lime rice. Arrange sections of roasted sweet potatoes, sautéed peppers and onions, black beans, corn, and lettuce around the rice. Slice the broiled chicken thighs and place them on top. Add the avocado crema and finish with more fresh cilantro and lime wedges for squeezing over the bowl.
Notes
- Bloom Your Spices for Flavor: Heating taco seasoning in oil before mixing with the marinade & coating the chicken activates fat-soluble flavor compounds that stay dormant in dry spices. Just 30 seconds makes the rub noticeably deeper and more complex.
- Proper Draining: Canned black beans release starchy liquid that can make your rice mushy. Rinse until the water runs clear & pat dry to preserve a creamy interior while keeping your grains firm. The same goes for canned corn.
- Create a Barrier on Your Rice: Tossing the hot rice with olive oil forms a thin hydrophobic layer that keeps the crema and bean juices from soaking in. This trick keeps meal-prep bowls tasting fresh even on day four.
- Don't Skip the Chicken Rest: Letting broiled chicken rest for 5 minutes lets the juices redistribute. Cut too early, and those flavorful juices end up on your cutting board instead of in your bowl.
Nutrition
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
Ciara S says
This is a great recipe and makes for great leftovers. Thanks Emmy!