Southwest Green Chile Bowl (Printable)
Chicken and roasted green chile bowl with corn, peppers and warm Southwestern spices.
# What You'll Need:
→ Protein
01 - 2 boneless skinless chicken breasts (about 1 lb)
→ 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 (Hatch preferred)
06 - 1 cup corn kernels (fresh, frozen, or canned)
07 - 1 cup cherry tomatoes, halved
08 - 2 cups baby spinach, chopped
→ Spices & Seasonings
09 - 2 tsp chili powder
10 - 1 tsp ground cumin
11 - 1 tsp smoked paprika
12 - 1/2 tsp dried oregano
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
→ Grains & Base
15 - 2 cups cooked brown rice or quinoa
→ Toppings & Garnishes
16 - 1/2 cup shredded Monterey Jack cheese (optional)
17 - 1/4 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 tbsp olive oil
# Method:
01 - Cook brown rice or quinoa according to package instructions until tender. Fluff with a fork and set aside, covered to keep warm.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken breasts evenly with salt, pepper, half the chili powder, cumin, and paprika. Sear chicken for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a cutting board and rest for 5 minutes before slicing or shredding.
03 - In the same skillet, add remaining olive oil over medium heat. Sauté onion and garlic for 2 minutes until fragrant and translucent. Add bell pepper, roasted green chiles, and corn; continue cooking for 3-4 minutes until vegetables are softened.
04 - Return sliced chicken to the skillet. Sprinkle in remaining chili powder, oregano, and adjust seasonings to taste. Add cherry tomatoes and spinach, tossing gently just until spinach wilts, about 1-2 minutes.
05 - Divide the cooked grains evenly among 4 serving bowls. Top generously with the chicken and vegetable mixture, distributing ingredients evenly.
06 - Garnish each bowl with shredded Monterey Jack cheese, fresh cilantro, avocado slices, and a dollop of sour cream or Greek yogurt if desired. Serve immediately with lime wedges on the side.
# Expert Hints:
01 -
- The spices create layers of flavor that taste like you spent all day cooking even though it comes together fast.
- Roasted green chiles bring a gentle heat that wakes up your palate without overwhelming anyone at the table.
02 -
- Let the chicken rest before slicing or all those juices will run out and leave you with dry meat.
- Do not overcook the spinach because it should just wilt not turn into a mushy afterthought.
03 -
- Char the corn in a dry skillet before adding it to bump up the smoky flavor.
- Prep all your vegetables before you start cooking because the actual cooking moves quickly.