This southwestern chicken bowl is packed with tender chicken, sautéed peppers and onions, corn, black beans, cheddar cheese and a quick southwestern sauce. Basically all the Southwestern ingredients you love!
I love how easy this southwestern chicken bowl is to throw together! Literally 20 minutes and your meal is on the table! This southwest bowl recipe is lean, delicious, and SUPER easy to make. It is made with just a few ingredients, all the ingredients are easy to find and affordable. Basically the perfect family friendly meal.
If you love easy gluten free chicken dinner recipes, you’ll also love my creamy chicken thighs recipe, my gluten free chicken wings and my gluten free general tso’s chicken.
The best part of this southwestern chicken bowl is the seasoned chicken! The chicken is seasoned then cooked in a pan on the stove top, which is super simple. No grill? No problem!
Why you’ll love this recipe
- The best part about this recipe is that it is a one pan meal…which means only one pan to make it and only one pan to clean up! My ideal situation since I hate doing dishes.
- This recipe is allergy friendly. It is naturally gluten free. You can make this a dairy free recipe by using dairy free cheese and dairy free ranch.
- Fresh, lean and packed with protein.
- This bowl is loaded with plenty of vibrant veggies.
- This Southwestern Chicken Bowl is a feel-good meal. It leaves you full and satisfied but not over stuffed.
Ingredients & Substitutions
- Chicken: I use chicken breasts but you can also use chicken thighs instead. If you need a time saving hack, use a shredded rotisserie chicken instead!
- Corn: Canned, fresh or frozen is fine!
- Black beans: I use canned black beans and rinse before using.
- Bell pepper: Any color bell pepper works great in this southwestern chicken bowl. For more spice use a jalapeño or poblano pepper.
- Cheddar cheese: I used slices of cheddar cheese so I could use 1 per chicken breast. If you have shredded cheddar that works just as well! For a dairy free recipe use dairy free cheddar. For a leaner recipe use fat free cheddar.
- Rice: White rice or brown rice work great. I love to use jazmine or basmati rice. You can make it in the rice cooker or use frozen, microwavable or instant rice.
How do I make this recipe?
First, I slice my chicken breasts into thin strips. In a bowl or on the cutting board, I season my chicken with 2 teaspoons of taco seasoning and garlic powder, ensuring each piece is well coated.
Next, I add the seasoned chicken to a skillet with some olive oil and cook until browned and cooked through. I remove the chicken from the skillet and set aside.
In the same skillet, add the chopped bell pepper and onion. I sauté for about 5-7 minutes, or until the vegetables begin to soften. Then, I add back the chicken. I add the corn and black beans.
Next, I top each chicken piece with a slice of cheddar cheese. I place the skillet under a preheated broiler for 1-2 minutes, or until the cheese is melted and bubbly OR place the skillet into an oven preheated to 350 degrees fahrenheit until the cheese is melted and bubbly.
While the cheese is melting, I prepare my rice according to the package or your preferred method.
Then, in a small bowl, I whisk together the ranch dressing, olive oil, the remaining 2 teaspoons of taco seasoning, and the freshly squeezed lime juice.
Finally, I divide the cooked rice among four bowls. I top each bowl with the cheesy chicken and vegetable mixture. I drizzle each southwestern chicken bowl generously with the ranch-lime sauce and serve!
Expert Tips & Tricks
I always let the chicken rest after it is done cooking. This lets the juices redistribute to make sure your chicken is tender and flavrorful. Let the chicken rest for 4-6 minutes.
You can put the southwestern chicken on top of rice, lettuce, quinoa, brown rice, spinach or even in a wrap or on a bun!
What kind of chicken should I use?
You can use boneless chicken breasts like I did here, or you can use skinless boneless chicken thighs. Chicken thighs are extra juicy, but chicken breasts are a leaner option. If you are use boneless chicken breasts, I always recommend pounding them before seasoning to make sure they are tender and all the pieces are the same thickness. This will help all the pieces cook at the same rate.
How do I know when my Southwest chicken is fully cooked?
Overcooked chicken is the worst…and if you’re anything like me, it is easy to overcook. Make sure to have tender chicken for your southwestern chicken bowl by only cooking the chicken to an internal temperature of 165°F. I always use an instant meat thermometer to remove the guesswork and ensure I haven’t overcooked it.
Can I cook the chicken a different way instead of pan searing it?
Absolutely. You can bake the chicken for this southwestern chicken bowl. If you have a grill pan even better! Feel free to use your grill or you can even air fry it!
Can I use a different type of protein besides chicken?
Totally! You can use ground turkey, ground beef, shredded chicken, shrimp or even salmon in this southwestern chicken bowl.
How Do I Serve this?
I like to serve my southwestern chicken over a bed of white rice, or shredded lettuce. The topping options on this southwestern chicken bowl are endless! I love topping with sour cream, cilantro or parsley, lime wedges, avocado slices or even guacamole!
Can I meal prep this southwestern chicken bowl?
Absolutely! This southwestern chicken bowl is a great recipe for meal prepping. It makes for easy lunches throughout the week and is perfect for on the go! I love bringing this when I am running errands, in the office or even if I just need a portioned out meal already ready waiting in the fridge for me. You can eat this hot, cold or room temperature.
To meal prep this southwestern chicken bowl, prepare the full recipe then separate the chicken into individual airtight containers. If you are meal prepping with lettuce or greens or other toppings, make sure to store that separately.
Looking for more chicken recipes?
If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!
Southwestern Chicken Bowl (gluten free)
Ingredients
- 1 lb chicken breasts
- 1 cup corn
- 1 cup black beans
- 1 bell pepper chopped
- 1 onion chopped
- 4 slices cheddar cheese
- 2 cups rice cooked in rice cooker, frozen, microwavable or instant
- 1 tbsp garlic powder
- 3 tbsp ranch dressing
- 2 tbsp olive oil
- 4 tsp taco seasoning divided
- 1 lime squeezed
Instructions
- Season the Chicken: Slice your chicken breasts into thin strips. In a bowl, toss the chicken with 2 teaspoons of taco seasoning and garlic powder, ensuring each piece is well coated.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Veggies: In the same skillet, add the chopped bell pepper and onion. Sauté for about 5-7 minutes, or until the vegetables begin to soften. Add back the chicken. Add the corn and black beans.
- Top each chicken piece with a slice of cheddar cheese.
- Melt That Cheese: Place the skillet under a preheated broiler for 1-2 minutes, or until the cheese is melted and bubbly OR place the skillet into an oven preheated to 350 degrees fahrenheit until the cheese is melted and bubbly.
- While the cheese is melting, prepare your rice according to the package or your preferred method.
- In a small bowl, whisk together the ranch dressing, olive oil, the remaining 2 teaspoons of taco seasoning, and the freshly squeezed lime juice.
- Divide the cooked rice among four bowls. Top each bowl with the cheesy chicken and vegetable mixture. Drizzle generously with the ranch-lime sauce.
- Serve and Enjoy: Serve immediately and prepare for a burst of Southwestern flavor!
Nutrition
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