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
Fiesta Chicken Bowls with Cilantro Lime Drizzle
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
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.
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