Southwest Spice Green Chile Bowl (Print version)
Hearty bowl with tender chicken, roasted green chiles, corn, and spices over brown rice.
# What goes in:
→ 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
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
# Cooking steps:
01 - Cook brown rice or quinoa according to package instructions. Set aside until ready to assemble.
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 internal temperature reaches 165°F. Remove from skillet and let rest for 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 for 3–4 minutes until softened.
04 - Return sliced chicken to the pan. Stir in remaining spices, oregano, cherry tomatoes, and spinach. Cook just until spinach wilts, about 1–2 minutes.
05 - Divide cooked rice or quinoa among 4 bowls. Top evenly with the 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 with lime wedges on the side.
# Tips from flavorandfeast:
01 -
- The smoky heat hits different when you let the spices bloom in the pan first
- Everything comes together in one skillet, meaning less cleanup and more eating
02 -
- The spices need that hot oil moment to wake up completely
- Green chiles vary wildly in heat so taste one before you add them all
03 -
- Let the chicken rest before slicing or all those juices escape onto your cutting board
- Squeeze fresh lime over the whole bowl right before eating, it is the difference between good and cannot stop eating