Southwest Spice Green Chile Bowl (Printer-Friendly)
Hearty bowl featuring seasoned chicken, roasted green chiles, fresh vegetables, and aromatic spices over fluffy grains.
# What You'll Need:
→ Protein
01 - 2 boneless skinless chicken breasts
→ 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 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon 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 tablespoons olive oil
# How to Make It:
01 - Cook brown rice or quinoa according to package directions. Set aside and keep warm.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken breasts with half the salt, pepper, chili powder, cumin, and paprika. Sear 4 to 5 minutes per side until internal temperature reaches 165°F. Remove and let rest 5 minutes, then slice or shred.
03 - In the same skillet, add remaining olive oil. Sauté onion and garlic for 2 minutes. Add bell pepper, green chiles, and corn. Cook 3 to 4 minutes until softened.
04 - Return sliced chicken to the pan. Stir in remaining spices and oregano. Add cherry tomatoes and spinach, cooking just until spinach wilts, about 1 minute.
05 - Divide cooked rice or quinoa among 4 bowls. Top evenly with chicken and vegetable mixture.
06 - Sprinkle with shredded cheese, cilantro, and avocado slices. Add a dollop of sour cream or Greek yogurt if desired. Serve with lime wedges.
# Expert Advice:
01 -
- Everything cooks in one skillet so you spend less time washing dishes and more time eating
- The spice blend hits that perfect middle ground where flavor lovers and heat shy folks both find something to love
- You can prep the components ahead and transform leftovers into completely different meals throughout the week
02 -
- Don't crowd your pan when searing the chicken or it will steam instead of getting that gorgeous caramelized exterior
- The spinach might look like too much at first but it collapses dramatically so don't be shy about adding the full amount
03 -
- Double the spice blend and keep the extra in a small jar for instant Southwest flavor on eggs, roasted vegetables, or sheet pan dinners
- Roast your own green chiles under the broiler when they are in season and freeze them in small portions to use all year long