Southwest Spice Green Chile Bowl (Print)
Hearty Southwestern bowl with tender chicken, roasted green chiles, corn, and bold spices over brown 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
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
# How To Make:
01 - Cook brown rice or quinoa according to package directions. Set aside and keep warm 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 before slicing or shredding.
03 - Add remaining olive oil to the same skillet. 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 serving bowls. Top with the 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 for squeezing over the top.
# Expert Tips:
01 -
- The combination of smoked paprika and fresh green chiles hits that perfect sweet spot between comfort and excitement
- Everything cooks in one skillet so you spend less time cleaning and more time eating
- Its equally good for meal prep lunches or a Friday night dinner with friends
02 -
- Don't skip resting the chicken after cooking, those juices need to redistribute or you'll end up with dry meat
- Hatch chiles have a short season in late summer, so buy extra and freeze them roasted for year round bowls
- The lime squeeze at the end isn't optional, it's what makes all the flavors pop
03 -
- If you can find Hatch chiles, buy twice what you need and roast them all, then freeze the extras in zipper bags
- A cast iron skillet gives the best sear on the chicken and holds heat beautifully for the vegetable stage