Southwest Green Chile Bowl
This Southwest Green Chile Bowl is a smoky, zesty, and satisfying meal built around tender chicken simmered with green chiles, beans, and corn. Served over rice or quinoa and finished with fresh toppings, it’s a nutrient-dense power bowl perfect for busy weeknights or meal prep.
Equipment
- Large skillet
- Cutting board
- Chef’s Knife
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, diced
- 1 can diced green chiles (4 oz, mild or hot)
- 1 cup chicken broth
- 1 can black beans (15 oz), rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp onion powder
- 1 Tbsp olive oil
- salt and black pepper, to taste
- 3 cups cooked rice or quinoa
- 1 avocado, sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup red onion, finely diced
- 1 lime, cut into wedges
- Greek yogurt or sour cream (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook for 6–8 minutes until golden and cooked through.
- Add garlic and cook 1 minute until fragrant. Stir in green chiles (with liquid), cumin, chili powder, and onion powder until chicken is well coated.
- Add black beans, corn, and chicken broth. Bring to a gentle simmer and cook 5–10 minutes until slightly reduced and flavors are combined.
- Divide cooked rice or quinoa among four bowls. Spoon green chile chicken mixture over the top.
- Top with avocado, red onion, cilantro, and a squeeze of lime. Add Greek yogurt or sour cream if desired and serve warm.
Notes
Store components separately for best meal prep results. The green chile chicken mixture keeps well refrigerated for up to 4 days. Reheat gently and add fresh toppings just before serving.