Southwest Spice Green Chile Bowl (Printable)
Hearty Southwestern bowl with seasoned chicken, roasted green chiles, fresh vegetables, and aromatic spices over wholesome grains.
# What You Need:
→ Protein
01 - 2 boneless skinless chicken breasts, halved horizontally or pounded to even thickness
→ Vegetables
02 - 1 medium yellow onion, diced (about 1 cup)
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup roasted green chiles, chopped (Hatch preferred)
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 kosher salt
14 - ¼ teaspoon freshly ground 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 leaves, chopped
18 - 1 lime, cut into 6 wedges
19 - 1 ripe avocado, sliced
20 - ½ cup sour cream or Greek yogurt
→ Cooking Oils
21 - 2 tablespoons extra virgin olive oil
# How To Make It:
01 - Cook brown rice or quinoa according to package directions. Fluff with a fork and keep warm until ready to assemble.
02 - Pat chicken breasts dry and season evenly with salt, pepper, 1 teaspoon chili powder, ½ teaspoon cumin, and ½ teaspoon paprika. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 4–5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a cutting board, rest 5 minutes, then slice into strips or shred.
03 - Return skillet to medium heat and add remaining olive oil. Add diced onion and cook 2 minutes until translucent. Add minced garlic and stir 30 seconds until fragrant.
04 - Add bell pepper, roasted green chiles, and corn to the skillet. Cook 3–4 minutes, stirring occasionally, until vegetables begin to soften but still retain some crunch.
05 - Add sliced chicken back to the pan along with remaining chili powder, cumin, paprika, and oregano. Stir to coat evenly. Add cherry tomatoes and spinach, cooking 1–2 minutes just until spinach wilts. Remove from heat.
06 - Divide warm rice or quinoa among 4 shallow bowls. Top with equal portions of the chicken and vegetable mixture.
07 - Sprinkle each bowl with shredded Monterey Jack cheese and fresh cilantro. Arrange avocado slices on top and add a dollop of sour cream or Greek yogurt. Serve immediately with lime wedges for squeezing over the bowl.
# Expert Suggestions:
01 -
- Everything cooks in one skillet so cleanup is practically nonexistent
- The spice blend hits that perfect balance where it is warming but not overwhelming
- You can prep all the components on Sunday and assemble honest meals in minutes all week
02 -
- I once added the spinach too early and it turned into a soggy mess, so now I stir it in last just until it wilts
- The spice blend might seem mild at first but it blooms as it cooks, so taste before adding more heat
03 -
- If your chiles are canned, rinse them quickly to remove some of the canning liquid before chopping
- Letting the chicken rest before cutting keeps all the juices inside instead of on your cutting board