Southwest Spice Green Chile Bowl (Print Version)
Hearty bowl with tender chicken, roasted green chiles, and bold Southwestern spices over brown rice.
# What You 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 and 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 and Base
15 - 2 cups cooked brown rice or quinoa
→ Toppings and 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 Steps:
01 - Cook brown rice or quinoa according to package directions. Set aside until ready to assemble.
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 before slicing or shredding.
03 - Add remaining olive oil to the same skillet. Sauté onion and garlic for 2 minutes until fragrant. Add bell pepper, roasted green chiles, and corn. Cook 3 to 4 minutes until vegetables begin to soften.
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 to 2 minutes. Remove from heat.
05 - Divide cooked rice or quinoa among 4 serving bowls. Top evenly with the chicken and vegetable mixture.
06 - Top each bowl with shredded cheese, fresh cilantro, avocado slices, and a dollop of sour cream or Greek yogurt if desired. Serve with lime wedges on the side.
# Expert Tips:
01 -
- The combination of smoky paprika and fresh green chiles creates layers of flavor that build as you eat
- Its one of those rare meals that actually tastes better reheated the next day for lunch
- You can customize the heat level and protein to suit whoever is gathering around your table
02 -
- I once forgot to rest the chicken before slicing it and all the juices ran out onto the cutting board
- Using a cast iron skillet gives the vegetables a nice char that really elevates the final dish
03 -
- Roast your own green chiles over a gas burner for the most authentic flavor
- Squeeze fresh lime over everything right before eating