Southwest Spice Green Chile Bowl (Printer-friendly)
Hearty southwestern bowl with seasoned chicken, roasted green chiles, vegetables and spices over rice or quinoa.
# 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
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 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 cooked through (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 and oregano. Add cherry tomatoes and spinach, cooking just until spinach wilts, about 1–2 minutes.
05 - Divide cooked rice or quinoa among 4 bowls. Top with chicken and vegetable mixture, distributing evenly.
06 - Sprinkle 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.
# Expert Advice:
01 -
- Its the kind of meal that makes you feel like you put in way more effort than you actually did
- The spice blend hits that perfect sweet spot where flavor comes first, heat second
02 -
- Overcooking the chicken is the fastest way to make this feel like diet food instead of a treat
- Green chiles vary wildly in heat level so taste one before you start cooking
03 -
- Let the chicken rest for those full five minutes or you'll lose all those juices that make each bite perfect
- Hatch chile season is August and September and I buy enough to freeze because they're worth the effort