Southwest Spice Green Chile Bowl (Printable Version)
Hearty bowl with chicken, roasted green chiles, corn, and spices over rice. Ready in 50 minutes.
# What You Need:
→ Proteins
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 Hatch if available
06 - 1 cup corn kernels fresh frozen or canned
07 - 1 cup cherry tomatoes halved
08 - 2 cups baby spinach chopped
→ Spices and 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 and Base
15 - 2 cups cooked brown rice or quinoa
→ Toppings and 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
# Directions:
01 - Cook brown rice or quinoa according to package directions. Keep warm until ready to assemble.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken breasts with half the chili powder, cumin, paprika, salt, and pepper. Sear 4 to 5 minutes per side until internal temperature reaches 165°F. Remove and let rest 5 minutes before slicing.
03 - Add remaining olive oil to the same skillet. Cook onion and garlic 2 minutes until fragrant. Add bell pepper, green chiles, and corn; cook 3 to 4 minutes until softened.
04 - Return sliced chicken to the pan. Stir in remaining spices and oregano. Add cherry tomatoes and spinach; cook just until spinach wilts, about 1 to 2 minutes.
05 - Divide cooked rice or quinoa among 4 serving bowls. Top evenly with chicken and vegetable mixture.
06 - Top each bowl with shredded cheese, fresh cilantro, avocado slices, and a dollop of sour cream or Greek yogurt if desired. Serve with lime wedges on the side.
# Expert Advice:
01 -
- The combination of roasted green chiles and smoked paprika creates this incredible depth that feels restaurant-quality but comes together in under an hour
- Everything cooks in one pan, meaning less cleanup and more time to actually enjoy your meal
02 -
- I once skipped resting the chicken and it turned out disappointingly dry—those five minutes of resting make a huge difference in juiciness
- Hatch chiles vary wildly in heat, so taste a tiny bit before adding them if you are sensitive to spice
03 -
- Pound your chicken to even thickness before cooking—this simple step makes it cook more evenly and stay tender
- Let your skillet get properly hot before adding the chicken, and do not move it around while it sears