Southwest Chicken Rice Bowls with Avocado Dressing
Servings: 4 servings
Ingredients
For the Bowls:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast about 2 breasts
- 1 packet taco seasoning plus ½ cup of water
- 2 cups cooked rice white or brown*
- ¼ cup fresh cilantro chopped
- 1 tablespoon lime juice about half of a small lime
- salt to taste
- 1 can black beans drained and rinsed (15 oz can)
- 1 can corn drained (15 oz can)
- 1 cup pico de gallo
- 1 cup Mexican blend shredded cheese
For the Avocado Dressing:
- 1 large ripe avocado pitted and scooped
- ¼ cup sour cream
- 2 tablespoons lime juice about one small lime
- ¼ cup fresh cilantro
- ¼ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
Instructions
For the Bowls
- Dice the chicken into 1-inch cubes. In a large skillet over medium heat, add olive oil. Add the chicken to the skillet and cook until almost done, about 4–5 minutes.
- Add the taco seasoning and a ½ cup of water. Reduce heat and simmer uncovered for about 3 minutes or until the sauce is thickened and the chicken reaches an internal temperature of 165°F (74ºC). Remove from heat and set aside.
- While the chicken cooks, toss the cooked rice with lime juice, chopped fresh cilantro, and salt (to taste, start with ¼ teaspoon) and set aside.
For the Avocado Dressing
- In a blender or food processor, combine all of the avocado dressing ingredients, blending until smooth. Taste and adjust the seasoning if needed. You can add an extra splash of milk, if desired, for a thinner consistency dressing.
- To assemble, divide the cilantro lime rice evenly among four bowls. Top each bowl with cooked chicken with sauce, black beans, corn, pico de gallo, and shredded cheese. Top with the avocado dressing or serve it on the side.
Notes
*Rice: For white rice, You’ll need about ⅔ cup of dry rice to make 2 cups cooked. For brown rice, use 1 cup dry rice since it doesn’t expand as much as white rice when cooked.
Nutrition: Nutrition was estimated using brown rice (pictured).
Storage: Store the ingredients separately and assemble the bowls after reheating the chicken and rice. Add the dressing just before serving.
