Southwest Spice Green Chile Bowl (Printer-friendly)
Hearty Southwest-inspired bowl with 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 - 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
17 - ¼ cup fresh cilantro, chopped
18 - 1 lime, cut into wedges
19 - 1 avocado, sliced
20 - Sour cream or Greek yogurt
→ Cooking Oils
21 - 2 tablespoons olive oil
# How to Prepare:
01 - Cook brown rice or quinoa according to package instructions. Set aside until ready to assemble.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, half the chili powder, cumin, and paprika. Sear for 4–5 minutes per side until internal temperature reaches 165°F. Remove from skillet and let rest for 5 minutes before slicing or shredding.
03 - In the same skillet, add remaining olive oil. Sauté onion and garlic for 2 minutes until fragrant. Add bell pepper, roasted green chiles, and corn; cook for 3–4 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 1–2 minutes. Remove from heat.
05 - Divide cooked rice or quinoa among 4 serving bowls. Top evenly with the chicken and vegetable mixture.
06 - Sprinkle with shredded Monterey Jack cheese, fresh cilantro, and arrange avocado slices on top. Add a dollop of sour cream or Greek yogurt if desired. Serve with lime wedges on the side.
# Expert Advice:
01 -
- The combination of tender spiced chicken and roasted green chiles creates layers of flavor that build with every bite
- Everything cooks in one skillet which means minimal cleanup and maximum flavor development
- You can customize the heat level and protein to make it perfect for whoever shows up at your table
02 -
- Letting the chicken rest for at least five minutes before slicing prevents all those delicious juices from running out onto your cutting board
- The lime wedge might feel optional but squeezing it over the bowl right before eating transforms the entire dish
03 -
- Cast iron skillets develop the best sear on chicken and retain heat perfectly for sautéing the vegetables
- If you can find fresh Hatch chiles during late summer roast a big batch and freeze them in portion sized bags