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.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Dinner
Cuisine: Mexican
Servings: 4People
Calories: 596kcal
Author: Emmy Clinton
Ingredients
8Chicken Thighs
2CupsRice
2Bell Peppers
1Red Onion
1LargeSweet Potato
1Can Corn
1Can Black Beans
2Avocados
2Limes
¼CupCilantro
2PacketsTaco Seasoning
2TablespoonsGarlic Powder
Salt & Pepper
Avocado Crema
1Avocado
1CupGreek Yogurt
1Limejuiced
3ClovesGarlic
¼CupCilantro
1Jalapeñooptional
Salt & Pepperto 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.