EBT-Friendly: 100% of ingredients

From Mallory

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A vibrant, customizable bowl that’s packed with protein, fiber, and bold southwest flavor! Tender chipotle-spiced chicken sits atop cilantro lime rice, topped with a fresh black bean and corn salsa, creamy avocado, and a zesty Greek yogurt dressing. It’s the perfect healthy meal prep or weeknight dinner.

Ingredients:

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For the Chicken

•   1 1/2 lb boneless, skinless chicken breasts (or boneless, skinless chicken thighs)
•   3 tbsp extra-virgin olive oil
•   2 cloves garlic (minced)
•   1 1/2 tsp chili powder
•   1 tsp smoked paprika
•   1 tsp cumin
•   1/2 tsp kosher salt
•   1/4 tsp black pepper

 

For the Black Bean & Corn Salsa

•   1 15 oz can black beans (drained and rinsed)
•   1 15 oz can sweet corn (drained and rinsed)
•   1 red bell pepper (chopped)
•   1 green bell pepper (chopped)
•   1/4 red onion (chopped)
•   1 roma tomato (chopped)
•   1 jalapeno (optional)
•   1/2 cup cilantro (chopped)
•   1/4 cup limes (juiced)
•   1/4 cup apple cider vinegar (or white wine vinegar)
•   1 tbsp honey (optional)
•   1 tsp garlic powder
•   1 tsp kosher salt (to taste)
•   1/2 tsp black pepper (to taste)

 

For Cilantro Lime Rice

•   1 cup jasmine rice (uncooked)
•   1 tbsp extra virgin olive oil
•   1/2 cup cilantro (chopped)
•   2 tbsp lime (juiced)
•   1/2 tsp garlic powder
•   1/2 tsp kosher salt (to taste)
•   1/2 tsp black pepper (to taste)

 

For Southwest Dressing

•   3/4 cup plain Greek yogurt
•   1 tbsp olive oil mayonnaise (or your favorite mayo)
•   2 tbsp lime (juiced)
•   1 clove garlic
•   1 tbsp honey
•   2 tbsp fresh cilantro
•   1 tsp smoked paprika
•   1/2 tsp chili powder
•   1/4 tsp onion powder
•   1/2 tsp kosher salt (to taste)
•   1/4 tsp black pepper (to taste)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Marinate the chicken: Cut boneless, skinless chicken breasts or thighs into cubes. In a medium bowl, combine olive oil, minced garlic, chili powder, smoked paprika, cumin, kosher salt, and black pepper. Add the chicken and toss to coat. Let marinate for at least 30 minutes (or up to 24 hours in the fridge).
2. Make the cilantro lime rice: Cook jasmine rice according to package instructions. Let cool slightly, then stir in chopped cilantro, lime juice, olive oil, garlic powder, kosher salt, and black pepper. Set aside.
3. Make the black bean & corn salsa: In a large bowl, combine black beans (drained and rinsed), sweet corn (drained and rinsed), chopped red bell pepper, chopped green bell pepper, chopped red onion, chopped roma tomato, minced jalapeño (optional), chopped cilantro, lime juice, apple cider vinegar, honey (optional), garlic powder, kosher salt, and black pepper. Toss to combine. Set aside.
4. Make the southwest dressing: Add to a blender: plain Greek yogurt, mayonnaise (optional), lime juice, garlic clove, honey, fresh cilantro, smoked paprika, chili powder, onion powder, kosher salt, and black pepper. Blend until smooth. Refrigerate until ready to use.
5. Cook the chicken: Heat a large skillet over medium-high heat. Add olive oil. Once shimmering, add the marinated chicken in a single layer. Cook without stirring until golden, then flip and cook until golden brown and cooked through (internal temperature reaches 165°F/75°C).
6. Assemble the bowls: Divide the cilantro lime rice among bowls. Top with the cooked chicken, romaine lettuce (or greens of choice), black bean and corn salsa, avocado slices, and a generous drizzle of southwest dressing. Add any additional toppings as desired. Enjoy!