Southwest Spice Green Chile Bowl (Printable Version)
Hearty Southwestern bowl with seasoned chicken, roasted green chiles, corn, and fresh vegetables over fluffy grains.
# Ingredient List:
→ Protein
01 - 2 boneless, skinless chicken breasts (or black beans for vegetarian option)
→ 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 if available)
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 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:
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 cooked through (internal temperature reaches 165°F), then remove from skillet and let rest for 5 minutes. Slice or shred the chicken.
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 (or add black beans if preparing vegetarian version). Stir in remaining spices and oregano, coating evenly. 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 evenly with the chicken and vegetable mixture.
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 for squeezing over the bowl.
# Expert Tips:
01 -
- The combination of roasted green chiles and smoked paprika creates this incredible depth of flavor that tastes like it simmered for hours when it really comes together in under an hour
- Everything cooks in one skillet, so you get maximum flavor with minimal cleanup, and the bowls are endlessly customizable based on what you have in your fridge
02 -
- I learned the hard way that adding the spinach too early makes it disappear into a mushy mess, so wait until the very end and just barely wilt it
- Resting the chicken before slicing locks in all those juices, and skipping this step is the difference between tender meat and something dry and disappointing
03 -
- Use a cast iron skillet if you have one, it creates this gorgeous crust on the chicken and holds heat like nothing else
- Roast your own green chiles under the broiler for 5 minutes if you cannot find them pre-roasted, and the flavor difference is worth the extra step