Southwest Spice Green Chile Bowl (Printable)

Hearty Southwestern bowl with tender chicken, roasted green chiles, and bold spices over wholesome grains.

# What goes in:

→ Proteins

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

# Directions:

01 - Cook brown rice or quinoa according to package directions. Set aside and keep warm.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken breasts with half the salt, pepper, chili powder, cumin, and paprika. Sear for 4 to 5 minutes per side until internal temperature reaches 165°F. Remove and let rest 5 minutes before slicing or shredding.
03 - Add remaining olive oil to the same skillet. Sauté onion and garlic for 2 minutes until fragrant. Add bell pepper, roasted green chiles, and corn; cook 3 to 4 minutes until vegetables begin to soften.
04 - Return sliced chicken to the pan along with remaining spices and oregano. Add cherry tomatoes and spinach; cook just until spinach wilts, about 1 to 2 minutes. Adjust seasoning if needed.
05 - Divide cooked rice or quinoa among 4 serving bowls. Top evenly with the chicken and vegetable mixture.
06 - Sprinkle with Monterey Jack cheese, fresh cilantro, and avocado slices. Add a dollop of sour cream or Greek yogurt if desired. Serve with lime wedges for squeezing over the top.

# Expert Advice:

01 -
  • The combination of smoky paprika and roasted green chiles creates layers of flavor that develop beautifully as they cook
  • Everything comes together in one skillet which means less cleanup and more time to actually enjoy eating
02 -
  • Do not rush the step where the chicken rests after cooking those juices redistribute and make such a difference in the final texture
  • Spinach wilts faster than you think so add it last and keep an eye on it so it does not turn into mush
03 -
  • Roast your own green chiles over an open flame for charred flavor if you cannot find Hatch chiles
  • Let the chicken come to room temperature before cooking so it sears evenly instead of steaming

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