Here at Honest Cooking we love power bowls because they are as practical as they are delicious: you get protein, grains, vegetables, and a flavorful sauce all in one dish. This Southwest version uses seasoned chicken, black beans, corn, and avocado over rice or quinoa, with a lime-cilantro dressing that ties it all together. It’s gorgeous, delicious, and to top it off it’s a good meal prep option because everything holds up well in the fridge. You can mix and match components based on what you have.
Make sure to season the chicken well and not overcooking it, which keeps it juicy. You can grill it, pan-sear it, or even use rotisserie chicken if you’re short on time. Assemble the bowls with your base of choice, then layer on the toppings and drizzle with the dressing. Add pickled jalapeños, shredded cheese, or salsa if you want more flavor. These bowls keep for 3 to 4 days in the fridge, making them a reliable option for weekday lunches.
How to Make Southwest Chicken Power Bowl
Roast the Sweet Potato First
Preheat oven to 400 degrees Fahrenheit.
Toss the diced sweet potato with olive oil and a pinch of salt.
Spread on a baking sheet and roast for 20 to 25 minutes until tender and caramelized at the edges. Roasting brings out the natural sweetness and creates crispy bits that add texture to the bowl.
Grill the Chicken Until Charred
Mix chili powder, cumin, paprika, garlic powder, and salt. Rub all over the chicken breasts.
Heat olive oil in a grill pan or skillet over medium-high heat.
Cook the chicken for 6 to 7 minutes per side until charred and the internal temperature reaches 165 degrees Fahrenheit.
Rest for 5 minutes, then slice. The char adds a smoky flavor that complements the southwest spices.
Make the Avocado Dressing Fresh
Blend avocado, Greek yogurt, lime juice, cilantro, and a pinch of salt until smooth. The avocado dressing doubles as the healthy fat component and keeps the bowl creamy and satisfying.
Store it separately if you are meal prepping. Add it fresh each day so it stays green and does not oxidize.
Southwest Chicken Power Bowl
Total Time: 35 minutes
Yield: 4 servings 1x
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Description
This is the meal prep bowl that people actually look forward to eating. Grilled chicken seasoned with a smoky southwest blend, piled over brown rice with sweet potato, black beans, corn, and a creamy avocado-lime dressing. It hits all the macros without tasting like a diet plate, which is the only reason anyone sticks with meal prep longer than a week.
Ingredients
Units
- 1 1/2 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 large sweet potato, peeled and diced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels
- 3 cups cooked brown rice
- 1 ripe avocado
- 1/4 cup plain Greek yogurt
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Preheat oven to 400°F. Toss the diced sweet potato with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast 20 to 25 minutes until tender.
- Mix chili powder, cumin, paprika, garlic powder, and salt. Rub all over the chicken breasts.
- Heat remaining olive oil in a grill pan or skillet over medium-high heat. Cook the chicken 6 to 7 minutes per side until charred and the internal temperature reaches 165°F. Rest 5 minutes, then slice.
- Make the avocado dressing by blending avocado, yogurt, lime juice, cilantro, and a pinch of salt until smooth.
- Divide brown rice among 4 bowls. Top with sliced chicken, roasted sweet potato, black beans, and corn.
- Drizzle with avocado dressing and serve with lime wedges.
Notes
- The avocado dressing doubles as the healthy fat component, so you do not need to add extra oil or cheese to make this bowl satisfying.
- Brown rice has more fiber and chew than white, which is why it works better in a power bowl — it keeps you full longer.
- This stores in the fridge for 4 days. Keep the dressing separate and add it fresh each day so it stays green.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Category: Main Course
Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 6
- Sodium: 710
- Fat: 16
- Carbohydrates: 50
- Fiber: 10
- Protein: 40
- Cholesterol: 100
Frequently Asked Questions
Can I use white rice instead of brown?
You can, but brown rice has more fiber and keeps you full longer, which is why it works better in a power bowl. If you use white rice, the calories and macros will change slightly.
How long does this keep in the fridge?
This stores in the fridge for 4 days. Keep the dressing separate and add it fresh each day so it stays green.
Can I add other vegetables?
Yes. Roasted bell peppers, sauteed spinach, or shredded cabbage all work well in this bowl. Add whatever you like.
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