Southwest Green Chile Bowl (Printable View)
Tender chicken with roasted green chiles and Southwestern spices in a hearty, nutritious bowl.
# What You 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 - ½ tsp dried oregano
13 - ½ tsp salt
14 - ¼ tsp 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 - 2 tbsp sour cream or Greek yogurt (optional)
→ Cooking Oils
21 - 2 tbsp olive oil
# How To Make It:
01 - Cook brown rice or quinoa according to package instructions until tender and fluffy. Set aside and keep warm until ready to assemble.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Season chicken breasts 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 tender-crisp.
04 - Return sliced or shredded chicken to the skillet. Stir in remaining chili powder, oregano, and any reserved spices. Add cherry tomatoes and spinach, cooking gently just until spinach wilts, about 1–2 minutes. Remove from heat.
05 - Divide warm rice or quinoa evenly among 4 serving bowls. Top each portion generously with the chicken and vegetable mixture, distributing 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 for squeezing over the bowl.
# Expert Advice:
01 -
- The spices soak into every bite of chicken and corn, making each mouthful taste like it simmered all day.
- It comes together in under an hour but feels special enough for guests.
02 -
- Do not skip resting the chicken or you will lose all those flavorful juices onto your cutting board.
- Adding the spinach at the very end keeps it vibrant rather than mushy and overcooked.
03 -
- Roast your own green chiles under the broiler for deeper flavor than canned versions.
- Double the spice blend and keep it in a jar for an instant Southwestern seasoning anytime.