Southwest Chicken Bowls [Spicy Chipotle]

Southwest Chicken Bowls are loaded with fresh, wholesome ingredients! In the bowls, you’ll find chipotle-seasoned chicken, southwest-style sautéed veggies, fluffy rice, and a delicious cilantro lime crema.

Customize your bowl and add more toppings such as avocado, pickled jalapenos, shredded cheese, fried plantains, or salsa (more suggestions below)!

Southwest Chicken Bowls are perfect for meal prep and are so nutritious and delicious.

They offer forty-six grams of protein per serving and are filled with vitamins and minerals. 🙌🏽

this recipe

If you love high-protein chicken recipes, you’ll love my Protein Pasta Salad with Chicken!

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Southwest Chicken Bowls Recipe

I’ve been on a “bowls” kick lately. I just love a good, high-protein bowl with all the goods. I love it when acidity, salt, fat, and heat come together in an explosion of flavors!

If you are a fan of the Chipotle restaurant, then I think you’ll love these Southwest Chicken Bowls.

Whenever my husband and I make a batch of this recipe, we can eat it for dinner, then again for lunch and dinner the next day, without getting sick of it.

The combination of flavors and textures is just so satisfying!

Now, let’s break down each component that makes these bowls so perfect. 🙂

Cilantro Lime Rice

You can either follow the stovetop instructions on your bag of rice or try my new favorite rice cooking method: Easy Oven Baked Rice. It results in the fluffiest, most delicious rice! I highly recommend trying it!

I love the coconut rice I linked in my Shrimp Poke Bowl recipe as well. Or you can use cauliflower rice, quinoa, or another favorite as a base. Add chopped cilantro and lime juice to the rice after it’s finished cooking, and you’re all set!

Chipotle Chicken

You can use either chicken thighs or chicken breast – the choice is yours! I prefer the taste and juiciness of chicken thighs. 😋🍗

How to Prepare/Cook the Chipotle Chicken:

Place the chicken in a baking dish or on a sheet baking pan. Spray/drizzle oil (I use avocado oil but olive oil works) on both sides of the chicken. Season the chicken with chipotle chili powder, salt, and pepper.

Cooking the chicken in the Oven: Preheat the oven to three-hundred seventy-five degrees Fahrenheit (two-hundred-four degrees Celsius) and bake for about forty minutes.

Cooking the chicken in the Air Fryer: Set the chicken in the air fryer and cook at four-hundred twenty degrees Fahrenheit (two-hundred sixteen degrees Celsius) for about twenty-seven minutes

The chicken should reach an internal temperature of one hundred sixty-five degrees Fahrenheit before eating.

Once the chicken has rested and cooled a bit, dice it into cubes or slice it. Toss it with a bit of the flavorful drippings from the pan (if desired)!

Southwest Vegetables

For the Southwest veggies, you’ll need:

• Oil – I like to use avocado oil because it’s versatile and has a mild, neutral flavor. It has numerous health benefits, rich in monounsaturated fats, particularly oleic acid, which is associated with heart health, and reduced inflammation. It also contains vitamins E and K, along with antioxidants. Olive oil or another one of your favorite oils works, too.
  
  
• Seasonings – Bold and flavorful spices such as cumin, chipotle chili powder, and cayenne make this dish earthy and smoky with a little kick!
  
  
• Beans – Beans are a cornerstone ingredient in Southwestern cuisine. They are versatile, have nutritional value, and have a rich flavor profile. In this Southwest Chicken Bowls recipe, I use black beans; however, pinto beans, kidney beans, or navy beans are other favorites.
  
  
• Bell Pepper – Bell peppers play a prominent role, adding vibrant color, sweet flavor, and texture. I usually try to use red and/or orange bell peppers so there is a good mix of colors in the veggie mixture!
  
  
• Corn – Corn is a staple in Southwestern cuisine, adding sweetness and texture to dishes. You can use corn cut from the cob (I like to char it in a pan or on the grill), fire-roasted or regular canned corn, or frozen corn. Whatever is available to you!
  
  
• Scallions – Also known as green onions or spring onions, they add a mild onion flavor to the Southwest Chicken Bowls – both cooked with the Southwest vegetables and as a garnish.

To cook the vegetables, heat a cast iron or other pan over medium/high heat. Pour in the avocado oil and once warm, stir in the cumin, chili powders, garlic powder, and onion powder and cook for ten seconds to bloom the spices.

Add in the diced bell peppers, corn, beans, and scallions. Saute for about five minutes. Stir in cilantro and set aside.

Cilantro Lime Crema

This cilantro lime crema recipe is from my Chorizo Breakfast Tacos with Cilantro Lime Crema recipe.

In a food processor, combine the sour cream, cilantro, lime juice, and seasonings. Blend for about 20 seconds. You can stir in a splash of milk if you prefer a thinner sauce. Refrigerate until you’re ready to serve!

Extra Bowls Toppings Ideas/Customizations

Numerous toppings make the bowls even more special. You can mix and match and choose your favorites! Here are some ideas:

• Chopped Cilantro & Scallions
  
  
• Avocado Slices
  
  
• Pickled Jalapenos and/or Onions
  
  
• Guacamole
  
  
• Pico de Gallo
  
  
• Salsa Verdes
  
  
• Corn Salsa
  
  
• Baked or Fried Plantain Chips
  
  
• Shredded Cheese (Monterey, pepper jack, colby jack, queso fresco etc.)
  
  
• Sour Cream
  
  
• Shredded Lettuce
  
  
• Lime Wedges

FAQ: Southwest Chicken Bowls

I’d love to hear about your experience with this Southwest Chicken Bowls recipe!

Please leave a question or comment below, get in touch via email, and follow me on social media, which I have linked below.

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