Description
A hearty and flavorful bowl filled with chicken, beans, corn, and zesty green chiles, perfect for any day of the week.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, diced
- 1 can diced green chiles (4 oz, mild or hot)
- 1 cup chicken broth
- 1 can black beans (15 oz), rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp onion powder
- 1 Tbsp olive oil
- Salt and black pepper, to taste
- 3 cups cooked rice or quinoa
- 1 avocado, sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup red onion, finely diced
- 1 lime, cut into wedges
- Greek yogurt or sour cream (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Cook the diced chicken, seasoned with salt and black pepper, for about 6–8 minutes until golden brown and fully cooked.
- Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Mix in the diced green chiles, ground cumin, chili powder, and onion powder, stirring to combine.
- Add black beans and corn, pour in chicken broth, and bring to a gentle simmer for 5–10 minutes.
- Prepare serving bowls with 3 cups of cooked rice or quinoa.
- Assemble the bowls by spooning the chicken mixture over the rice or quinoa.
- Add sliced avocado, diced red onion, and chopped cilantro. Squeeze lime juice over tops and add optional Greek yogurt or sour cream.
- Serve warm with lime wedges on the side.
Notes
Customize the dish by using rotisserie chicken or adding more vegetables like bell peppers or zucchini.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 60mg
Keywords: southwest, bowl, green chile, chicken, healthy