Southwest Chicken Grain Bowl

A flavor packed grain bowl.

2 servings
45 minutes
Ethan Chlebowski

Ingredients

Spiced chicken breast

  • Chicken Breasts
    1/2180 g / .3 lb
  • Salt
    a sprinkle2 g
  • Chili Powder
    a sprinkle
  • Cumin
    a sprinkle
  • Cooking oil
    as neededfor searing

Creamy dressing

  • Yogurt, plain
    40 g1 part
  • Mayonnaise
    40 g1 part
  • Hot Sauce
    a squeeze
  • Onion Powder
    a sprinkle
  • Garlic Powder
    a sprinkle
  • Mexican oregano
    a sprinkle

Corn “elote” mix

  • Corn, fresh or frozen
    50 g
  • Queso Fresco
    a spoonful
  • Ground coriander
    a sprinkle

Remaining bowl components

  • Brown Rice, cooked
    200 g~1 cup
  • Black Beans
    50 g~1/4 cup
  • Avocados, sliced
    1/2
  • Bell peppers, chopped
    1/4
  • Lime juice
    to taste

Method

Step 1: Start the rice; gather ingredients

Start the brown rice, if using — cook using your preferred method. While that goes, gather and prep the remaining ingredients.

Step 2: Season & sear the chicken breast.

Thin out the chicken breast to an even, flat size by butterflying it with a knife (cutting it open like a book). Season evenly with salt on all sides, then generously cover all sides with a generous coating of the spices.

Preheat a pan or griddle over high heat. Once smoking, add enough oil to coat the cooking surface. Add the chicken to the pan, then allow to undisturbed for a few minutes to develop a deeply crust.

Flip to sear the other side. Remove from the heat once the bottom has also developed a crust and the internal temperature of the breast reaches 155°F/68°C. Set aside.

Step 3: Prep the corn “elote” mix

If using frozen corn, microwave the kernels to warm them up. Mix together with coriander and crumbled queso fresco. Taste and adjust as needed. Set aside.

Step 4: Make the dressing

Mix together the yogurt, mayonnaise, hot sauce, garlic powder, onion powder, and oregano until smooth. Taste and adjust as needed.

Step 5: Assemble the bowl & serve

Add a layer of cooked rice to the bottom of a bowl. Season with a squeeze of lime juice.

Slice and add the chicken to the center of the bowl. Surround with the remaining toppings: avocado, black beans, bell pepper, corn elote mix, and then a few dollops of sauce.

“A grain bowl inspired by the countless “Southwestern” dishes on restaurant menus across the U.S. featuring corn, black beans, and bell pepper. Feel free to customize the protein, toppings, and sauce to your liking. I use both brown rice and black beans as the base, but you could use one or the other (or any kind of grain/legume). I love eating this bowl with tortilla chips too.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

entire recipe
Calories879
73g
35g
66g

Show macros split into…

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FAQ

What kind of yogurt works best in the sauce? Any substitutions?

Any plain yogurt works. Try non-fat or Greek yogurt for a higher protein alternative. If you don’t have yogurt, use sour cream or even buttermilk! Those will do the same job of adding a and tangy flavor to balance the mayo.