Southwest Chicken Bowls
Southwest Chicken Bowls are a vibrant, healthy, and satisfying meal perfect for busy weeknights or meal prep. Packed with seasoned chicken thighs, roasted sweet potatoes, fresh veggies, black beans, corn, and cilantro lime rice, these bowls are a powerhouse of flavor and nutrition.
Ingredients
- 8 Chicken Thighs
- 2 Cups Rice
- 2 Bell Peppers
- 1 Red Onion
- 1 Large Sweet Potato
- 1 Can Corn
- 1 Can Black Beans
- 2 Avocados
- 2 Limes
- 1/4 Cup Cilantro
- 2 Packets Taco Seasoning
- 2 Tablespoons Garlic Powder
- Salt & Pepper
Avocado Crema
- 1 Avocado
- 1 Cup Greek Yogurt
- 1 Lime juiced
- 3 Cloves Garlic
- 1/4 Cup Cilantro
- 1 Jalapeño optional
- Salt & Pepper to taste
Instructions
- Season the chicken thighs with taco seasoning. Broil on high for 8–10 minutes per side until fully cooked. Let rest, then chop into bite-sized pieces.
- Preheat the oven to 400°F (200°C). Dice the sweet potato into cubes, toss with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway.
- Slice the bell peppers and red onion. Sauté in olive oil with garlic powder, salt, and pepper over medium heat until tender, about 5–7 minutes.
- Cook 2 cups of rice. Mix cooked rice with chopped cilantro, lime juice, and a pinch of salt for cilantro lime rice.
- Blend avocado, Greek yogurt, lime juice, garlic, cilantro, jalapeño (optional), salt, and pepper in a food processor until smooth. Adjust seasoning as needed.
- Divide cilantro lime rice, roasted sweet potatoes, sautéed veggies, black beans, corn, and chopped chicken into bowls. Add sliced avocado and drizzle with avocado crema. Garnish with extra lime wedges and cilantro.