Southwest Spice Green Chile Bowl (Printable Version)
Hearty bowl with seasoned chicken, roasted green chiles, corn, and fresh vegetables over rice.
# What You'll Need:
→ Protein
01 - 2 boneless, skinless chicken breasts (or use 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
# Directions:
01 - Cook brown rice or quinoa according to package instructions. Set aside.
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 before slicing or shredding.
03 - In the same skillet, add remaining olive oil. Sauté onion and garlic for 2 minutes. Add bell pepper, roasted green chiles, and corn; cook for 3–4 minutes until softened.
04 - Return chicken to pan (or add black beans for vegetarian version). Stir in remaining spices and oregano. Add cherry tomatoes and spinach, cooking just until spinach wilts.
05 - Divide cooked rice or quinoa among 4 serving bowls. Top with chicken and vegetable mixture.
06 - Sprinkle with shredded cheese, cilantro, avocado slices, and a dollop of sour cream or Greek yogurt if desired. Serve with lime wedges on the side.
# Expert Advice:
01 -
- The combination of smoky spices and fresh vegetables creates layers of flavor that build with every bite
- Everything cooks in one skillet which means less cleanup and more time enjoying your meal
02 -
- I once skipped resting the chicken and the slices turned out dry so do not skip that crucial 5 minute waiting period
- Hatch chiles have a short season in late summer so buy extra roasted chiles and freeze them in portions
03 -
- Pound your chicken to even thickness before cooking so every piece finishes at the same time
- Use freshly ground cumin if possible since the preground version loses its potency quickly