Southwest Spice Green Chile Bowl (Printable)
A hearty Southwestern bowl with spiced chicken, roasted green chiles, corn, and fresh vegetables over fluffy grains.
# What You'll Need:
→ Protein
01 - 2 boneless skinless chicken breasts or 2 cups black beans
→ Vegetables
02 - 1 medium yellow onion diced
03 - 2 cloves garlic minced
04 - 1 red bell pepper diced
05 - 1 cup roasted green chiles chopped
06 - 1 cup corn kernels
07 - 1 cup cherry tomatoes halved
08 - 2 cups baby spinach chopped
→ Spices & Seasonings
09 - 2 teaspoons chili powder
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon dried oregano
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
→ Grains & Base
15 - 2 cups cooked brown rice or quinoa
→ Toppings & Garnishes
16 - ½ cup shredded Monterey Jack cheese optional
17 - ¼ cup fresh cilantro chopped
18 - 1 lime cut into wedges
19 - 1 avocado sliced
20 - Sour cream or Greek yogurt optional
→ Cooking Oils
21 - 2 tablespoons olive oil
# How to Make It:
01 - Cook brown rice or quinoa according to package instructions. Set aside until ready to assemble.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, half the chili powder, cumin, and paprika. Sear for 4 to 5 minutes per side until internal temperature reaches 165°F. Remove from skillet and let rest for 5 minutes, then slice or shred.
03 - Add remaining olive oil to the same skillet. Sauté onion and garlic for 2 minutes until fragrant. Add bell pepper, roasted green chiles, and corn. Cook for 3 to 4 minutes until vegetables begin to soften.
04 - Return sliced chicken to the pan or add black beans for vegetarian option. Stir in remaining spices and oregano. Add cherry tomatoes and spinach, cooking just until spinach wilts about 1 to 2 minutes.
05 - Divide cooked rice or quinoa among 4 serving bowls. Top evenly with the chicken and vegetable mixture.
06 - Sprinkle with shredded Monterey Jack cheese, fresh cilantro, and arrange avocado slices on top. Add a dollop of sour cream or Greek yogurt if desired. Serve with lime wedges on the side.
# Expert Advice:
01 -
- The roasted green chiles add this incredible smoky depth that makes every bite feel like a warm hug
- Everything cooks in one pan and comes together in under an hour for those busy weeknight moments
02 -
- Letting the chicken rest after cooking makes all the difference between juicy and dry meat
- Hatch green chiles have a short season so buy extra when you find them and roast or freeze them for later
03 -
- Roast your own green chiles under the broiler then seal them in a bag to steam the skins off for the most authentic flavor
- Prep all your ingredients before you start cooking because this recipe comes together fast once the heat is on