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Southwest Chicken Protein Bowls
These Southwest Chicken Protein Bowls combine seasoned chicken, rice or quinoa, black beans, corn, fresh vegetables, avocado and a creamy Greek-yogurt lime sauce for approximately 40–45 grams of protein per serving.
Ingredients – Makes 4 Bowls
- 1 1/2 lb boneless, skinless chicken breast
- 1 tbsp olive oil
- 1 tbsp low-sodium taco seasoning
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 3 cups cooked rice or quinoa
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 red bell pepper, diced
- 1 cup cherry tomatoes or pico de gallo
- 1 avocado, diced
- Fresh cilantro and lime wedges, optional
Greek-Yogurt Lime Sauce
- 1/2 cup plain nonfat Greek yogurt
- Juice of 1 lime
- 1/2 tsp garlic powder
- 1–2 tbsp water to thin
- Pinch of salt
Step-by-Step Instructions
- Season: Coat chicken with olive oil, taco seasoning, smoked paprika, salt and pepper.
- Cook: Grill, bake, air fry or pan-sear until the thickest part reaches 165°F. Rest briefly, then slice.
- Prepare the bowls: Cook rice or quinoa. Prepare beans, corn, peppers, tomatoes and avocado.
- Make the sauce: Stir Greek yogurt, lime juice, garlic powder, water and salt until smooth.
- Assemble: Divide the base among four containers. Add chicken, beans, corn, peppers and tomatoes. Add avocado and sauce when serving for the best texture.
Estimated Nutrition Per Serving
Approximately 500–575 calories, 40–45g protein, 50–60g carbohydrates, 14–18g fat and 8–10g fiber. Exact nutrition varies by ingredients and portions.
Meal Prep & Storage
Refrigerate the cooked chicken, rice or quinoa, beans, corn and vegetables in airtight containers for up to 4 days. Keep avocado and Greek-yogurt lime sauce separate until serving when possible.
Easy Variations
- Use cauliflower rice for a lower-carb option.
- Swap chicken for lean turkey or steak.
- Add jalapeños or hot sauce for extra heat.
- Add shredded lettuce for more volume.
- Top with reduced-fat cheese if desired.
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