Southwest Spice Green Chile Bowl (Printable version)
Hearty Southwestern bowl with tender chicken, roasted green chiles, and bold spices over rice.
# What You’ll Need:
→ Protein
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, 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 It:
01 - Cook brown rice or quinoa according to package directions. Set aside, keeping warm.
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 smoked paprika. Sear 4 to 5 minutes per side until internal temperature reaches 165°F. Remove from skillet and let rest 5 minutes, then slice or shred.
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 3 to 4 minutes until vegetables begin to soften.
04 - Return sliced chicken to the pan. Stir in remaining spices and dried oregano. Add cherry tomatoes and spinach, cooking just until spinach wilts, about 1 to 2 minutes. Remove from heat.
05 - Divide cooked rice or quinoa among 4 serving bowls. Top evenly with chicken and vegetable mixture.
06 - Sprinkle each bowl with shredded Monterey Jack cheese, fresh cilantro, and avocado slices. Add a dollop of sour cream or Greek yogurt if desired. Serve immediately with lime wedges on the side.
# Expert tips:
01 -
- The combination of tender spiced chicken and roasted green chiles creates this incredible depth of flavor that feels like a hug in a bowl
- Everything cooks in one skillet, meaning less cleanup and more time enjoying dinner
02 -
- I learned the hard way that adding spinach too early makes it disappear completely, so wait until the very last minute for that perfect wilt
- Letting the chicken rest for those 5 minutes after cooking makes all the difference in keeping it juicy and tender
03 -
- If you cannot find Hatch chiles, poblano peppers roasted and peeled make an excellent substitute with similar flavor
- Letting the spice blend bloom in the hot oil for 30 seconds before adding the chicken releases so much more flavor