Southwestern Chicken Bowls with Spicy Chipotle Drizzle
Servings: 4
Ingredients
- 1 cup white or brown rice
- 2 cups water or chicken broth
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 cup cherry tomatoes halved
- 1 avocado diced
- ½ cup Terrapin Ridge Farms Spicy Chipotle Squeeze
- Juice of 1 lime
Garnish Options:
- Chopped fresh cilantro
- Sliced green onions
- Crumbled queso fresco or cotija cheese
- Pickled red onions
- Jalapeño slices
- Lime wedges
Instructions
- Add the rice and water or broth to a saucepan or rice cooker and cook according to package directions.
- While the rice cooks, heat olive oil in a skillet over medium heat. Add the shredded chicken along with chili powder, cumin, garlic powder, salt, and pepper. Cook for 3–4 minutes, stirring occasionally, until warmed through and well seasoned. Remove from skillet.
- Add the black beans and corn to the skillet and cook for another 2–3 minutes until heated through.
- To assemble, divide the cooked rice among four bowls. Top with the warm chicken, bean, and corn mixture. Add cherry tomatoes and diced avocado to each bowl. Drizzle generously with Terrapin Ridge Farms Spicy Chipotle Squeeze and finish with a squeeze of fresh lime juice.
- Garnish as desired. And serve.
Nutrition
Calories: 271kcal | Carbohydrates: 14g | Protein: 20g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 53mg | Sodium: 154mg | Potassium: 576mg | Fiber: 5g | Sugar: 3g | Vitamin A: 462IU | Vitamin C: 19mg | Calcium: 30mg | Iron: 2mg
