Fiesta Chicken Bowls with Cilantro Lime Drizzle

Just whipped up these vibrant Southwestern Chicken and Rice Bowls! Perfect for a nutritious family dinner. 

Ingredients:

2 tablespoons extra virgin olive oil

1 1/2 pounds boneless chicken breasts or thighs, thinly sliced

2 tablespoons smoked paprika

2 teaspoons chili powder or Tajin

2 teaspoons cumin

Kosher salt and black pepper, to taste

3 cloves garlic, chopped

1 yellow onion, sliced

3 bell peppers, sliced

3-4 cups cooked rice

3 cups grilled corn kernels

1/2 cup crumbled cotija cheese

Shredded lettuce, mashed/whipped avocado, jalapeños, and cilantro, for serving

Tortillas, for serving

Cilantro Lime Vinaigrette:

1/3 cup extra virgin olive oil

1/3 cup salsa Verde

1/4 cup lime juice

2 teaspoons spicy honey

1/3 cup chopped cilantro

Directions:

In a large skillet, combine olive oil, chicken, paprika, chili powder, cumin, salt, and pepper. Toss to coat and cook over high heat until seared and cooked through, about 8-10 minutes. Add garlic in the last 2 minutes.

Remove chicken and set aside. In the same skillet, sauté onions until fragrant, about 5 minutes. Add bell peppers, season with salt and pepper, and cook until tender.

Return chicken to the skillet with peppers. Mix well.

For the vinaigrette, combine all ingredients in a jar and season with salt.

Serve the chicken and peppers over rice, topped with lettuce, grilled corn, crumbled cheese, and a drizzle of cilantro lime vinaigrette. Add avocado, jalapeños, and cilantro. Serve with tortillas.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 600 kcal | Servings: 4

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Fiesta Chicken Bowls with Cilantro Lime Drizzle

Just whipped up these vibrant Southwestern Chicken and Rice Bowls! Perfect for a nutritious family dinner. 

Course Main Course

Cuisine Hispanic, Mexican

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 1/2 pounds boneless chicken breasts or thighs thinly sliced
• 2 tablespoons smoked paprika
• 2 teaspoons chili powder or Tajin
• 2 teaspoons cumin
• Kosher salt and black pepper to taste
• 3 cloves garlic chopped
• 1 yellow onion sliced
• 3 bell peppers sliced
• 3-4 cups cooked rice
• 3 cups grilled corn kernels
• 1/2 cup crumbled cotija cheese
• Shredded lettuce mashed/whipped avocado, jalapeños, and cilantro, for serving
• Tortillas for serving
• Cilantro Lime Vinaigrette:
• 1/3 cup extra virgin olive oil
• 1/3 cup salsa Verde
• 1/4 cup lime juice
• 2 teaspoons spicy honey
• 1/3 cup chopped cilantro

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Instructions

• In a large skillet, combine olive oil, chicken, paprika, chili powder, cumin, salt, and pepper. Toss to coat and cook over high heat until seared and cooked through, about 8-10 minutes. Add garlic in the last 2 minutes.
• Remove chicken and set aside. In the same skillet, sauté onions until fragrant, about 5 minutes. Add bell peppers, season with salt and pepper, and cook until tender.
• Return chicken to the skillet with peppers. Mix well.
• For the vinaigrette, combine all ingredients in a jar and season with salt.
• Serve the chicken and peppers over rice, topped with lettuce, grilled corn, crumbled cheese, and a drizzle of cilantro lime vinaigrette. Add avocado, jalapeños, and cilantro. Serve with tortillas.