Southwest Chicken Burrito Bowls

This hearty Southwest Chicken Burrito Bowl has become my go-to weeknight dinner when I want something vibrant, customizable, and packed with flavor. The combination of spiced chicken, zesty black bean corn salsa, and creamy dressing creates restaurant-quality bowls right in your home kitchen.

I first created these bowls when trying to recreate my favorite takeout option during lockdown. Now they've become a family tradition for our Sunday meal prep sessions, ensuring we have delicious lunches all week long.

Ingredients

For the Chicken

• Boneless chicken breasts or thighs: Perfectly absorb the southwest spice marinade
• Extra virgin olive oil: Creates a beautiful sear while keeping the chicken juicy
• Chili powder, smoked paprika, and cumin: Create that authentic southwest flavor profile
• Garlic: Adds aromatic depth and complexity to the marinade

For the Black Bean & Corn Salsa

• Black beans: Provide plant-based protein and fiber that makes the bowl more filling
• Sweet corn: Adds natural sweetness and textural contrast
• Bell peppers: Deliver crunch, color and vitamin C to brighten the bowl
• Red onion: Provides sharpness that balances the other ingredients
• Lime juice and apple cider vinegar: Bring acidity that makes all flavors pop
• Cilantro: Adds that distinctive fresh herbal note essential to southwest cuisine

For Cilantro Lime Rice

• Jasmine rice: Has a delicate floral aroma that elevates the entire dish
• Lime juice: Cuts through the richness of other components
• Cilantro: Transforms plain rice into an aromatic base for your bowl
• Garlic powder: Adds savory depth without overwhelming fresh flavors

For Southwest Dressing

• Greek yogurt: Creates a creamy base with added protein and less fat than traditional dressings
• Lime juice: Brightens and cuts through the richness
• Honey: Balances the acidity with natural sweetness
• Smoked paprika and chili powder: Echo the chicken seasonings for flavor continuity
• Fresh cilantro: Ties the dressing to other components in the bowl

Step-by-Step Instructions

Marinate the Chicken:

Cut chicken into uniform cubes about 1 inch in size for even cooking. Combine olive oil, garlic, chili powder, smoked paprika, cumin, salt and pepper in a medium bowl. Add chicken and toss until each piece is thoroughly coated. Allow to marinate for at least 30 minutes at room temperature or up to 24 hours in the refrigerator for maximum flavor infusion.

Cook the Rice:

Rinse jasmine rice under cold water until the water runs clear to remove excess starch. Add to a saucepan with water according to package directions. Bring to a boil, then reduce heat to low, cover tightly and simmer for 15 minutes without peeking. Remove from heat and let stand covered for 5 minutes before fluffing with a fork. Once slightly cooled, gently fold in cilantro, lime juice, olive oil, garlic powder, salt and pepper.

Prepare the Salsa:

Finely dice bell peppers, tomato, red onion, jalapeño and cilantro to ensure even distribution of flavors in each bite. Drain and rinse black beans and corn thoroughly to remove excess sodium and starch. Combine all vegetables, beans, and corn in a large bowl. Pour in lime juice, vinegar, honey, and seasonings. Toss gently but thoroughly to combine. Let sit for at least 10 minutes to allow flavors to meld while you prepare other components.

Blend the Dressing:

Add Greek yogurt, mayonnaise, lime juice, garlic, honey, cilantro, and all spices to a blender or food processor. Blend on high speed until completely smooth and no herb pieces remain visible, about 1 to 2 minutes. Taste and adjust seasoning if needed. Transfer to a squeeze bottle or small pitcher for easy serving.

Cook the Chicken:

Heat remaining olive oil in a large skillet over medium high heat until shimmering but not smoking. Add marinated chicken pieces in a single layer, being careful not to overcrowd the pan. Let chicken cook undisturbed for 3 to 4 minutes to develop a golden crust. Flip each piece and cook another 3 to 4 minutes until internal temperature reaches 165°F. Remove from heat and let rest briefly before serving.

Assemble the Bowls:

Start with a base of cilantro lime rice in each bowl. Arrange chicken, black bean corn salsa, and fresh greens in separate sections around the bowl. Drizzle the southwest dressing generously over the top. Add sliced avocado or additional toppings of choice. Serve immediately while chicken is still warm.

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This recipe reminds me of my travels through the American Southwest where I first fell in love with these bold flavor combinations. The smoked paprika is my secret ingredient that adds an unexpected depth most home cooks miss when making southwest cuisine.

Recipe FAQs

→ Can I meal prep these Southwest Chicken Burrito Bowls?

Absolutely! You can prepare all components ahead of time and store separately in airtight containers. The chicken will keep for 3-4 days refrigerated, while the salsa stays fresh for about 3 days. The dressing will last up to 5 days. Assemble just before serving for best results.

→ How can I make this dish vegetarian?

To make vegetarian burrito bowls, simply omit the chicken and double the black beans, or substitute with pan-fried tofu or tempeh seasoned with the same spice blend. You could also add roasted sweet potatoes or cauliflower for additional substance and flavor.

→ What can I substitute for jasmine rice?

Brown rice, quinoa, or cauliflower rice all work well as alternatives to jasmine rice. For brown rice, adjust cooking time according to package instructions. Quinoa offers more protein, while cauliflower rice creates a lower-carb option with the same fresh cilantro-lime flavor profile.

→ Can I reduce the spiciness of this dish?

Yes, you can easily adjust the heat level by omitting the jalapeño from the salsa and reducing or eliminating the chili powder in both the chicken marinade and the southwest dressing. The smoked paprika adds flavor without significant heat, so you can keep that ingredient.

→ What are some good toppings to add to these bowls?

Popular toppings include sliced avocado or guacamole, sour cream, shredded cheese, pickled red onions, lime wedges, crushed tortilla chips for crunch, hot sauce, or additional fresh cilantro. For a heartier meal, add a side of warm flour or corn tortillas.

→ How can I make the southwest dressing dairy-free?

To make the dressing dairy-free, substitute the Greek yogurt with dairy-free yogurt alternatives made from coconut, almond, or soy. You could also use dairy-free sour cream or increase the amount of mayonnaise while adding a splash of lime juice for tanginess.