Southwest Spice Green Chile Bowl (Printer-friendly)
Flavorful bowl with spiced chicken, roasted green chiles, vegetables, and grains for a satisfying meal.
# What You’ll Need:
→ Protein
01 - 2 boneless, skinless chicken breasts (approximately 1 pound total)
→ 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 variety preferred)
06 - 1 cup corn kernels (fresh, frozen, or canned, drained)
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 - ½ teaspoon dried oregano
13 - ½ teaspoon salt
14 - ¼ teaspoon 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 - Sour cream or Greek yogurt (optional, for serving)
→ Cooking Oils
21 - 2 tablespoons olive oil
# How to Make It:
01 - Cook brown rice or quinoa according to package instructions. Fluff with a fork and set aside, keeping warm until assembly.
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 smoked paprika. Sear for 4–5 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Transfer to a cutting board and let rest for 5 minutes before slicing or shredding.
03 - In the same skillet, add remaining olive oil over medium heat. Sauté diced onion for 2 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant. Add diced bell pepper, roasted green chiles, and corn; cook for 3–4 minutes until vegetables begin to soften.
04 - Return sliced chicken to the pan. Sprinkle remaining chili powder, cumin, paprika, oregano, salt, and pepper over the mixture. Add cherry tomatoes and chopped spinach, tossing gently until spinach just begins to wilt, about 1–2 minutes.
05 - Divide the warm cooked rice or quinoa evenly among 4 serving bowls. Top each bowl with the chicken and vegetable mixture, distributing evenly.
06 - Top each bowl with shredded Monterey Jack cheese, fresh cilantro, and avocado slices. Add a dollop of sour cream or Greek yogurt if desired. Serve immediately with lime wedges on the side for squeezing over the bowl.
# Expert Tips:
01 -
- Everything cooks in one skillet so cleanup is practically nonexistent
- The spice blend hits that perfect spot where you can actually taste each layer
- It somehow tastes even better as leftovers the next day
02 -
- Letting the chicken rest for five minutes after cooking keeps all the juices inside instead of on your cutting board
- Don't add the spinach until the very end or it'll turn into mush
- The spice blend might look like a lot but the rice absorbs a lot of flavor, so don't skimp
03 -
- Use a cast iron skillet if you have one—it develops better fond and adds another layer of flavor
- Squeeze fresh lime juice over the bowl just before eating to wake up all the spices