Southwest Spice Green Chile Bowl (Printable)
Hearty Southwestern bowl with seasoned chicken, roasted green chiles, vegetables, and aromatic spices served 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 & 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
→ Cooking Oils
21 - 2 tablespoons olive oil
# How to Make It:
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, then slice or shred.
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 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 1–2 minutes.
05 - Divide cooked rice or quinoa among 4 serving bowls. Top with chicken and vegetable mixture, distributing evenly.
06 - Sprinkle with shredded Monterey Jack cheese, fresh cilantro, and avocado slices. Add a dollop of sour cream or Greek yogurt if desired. Serve with lime wedges on the side.
# Expert Tips:
01 -
- The combination of tender spiced chicken and roasted green chiles creates layers of flavor that develop even more the next day
- Everything cooks in one skillet, meaning less cleanup and more time enjoying your meal
02 -
- I once skipped letting the chicken rest and all those delicious juices ran right out onto the cutting board
- Adding spinach too early makes it soggy so wait until the very last minute for the best texture
03 -
- Roast your own green chiles over an open flame for the most authentic flavor
- Warm your bowls before serving so the meal stays hot longer