Southwest Chicken Bowl

5 from 3 votes
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Southwest Chicken Bowls give a punch of flavor in every bite with the honey chipotle marinade and crisp veggies in every bite. Ready in 30 minutes.

Grey pottery bowl filled with chicken and southwest toppings and a silver fork
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Why Make Southwest Chicken Bowls

These bowls have stand up flavor. The chipotle honey marinade serves as a base for the chicken and as a “dressing” for the bowls. Its sweet but also has a great heat to it that you can customize to your own level preference.

These bowls are customizable and pack in the veggies. You can choose as many or as little veggies as you like. You can make them low carb by serving over lettuce and ditching the rice. Try my Southwest Salad for a little more crunch.

Ingredients Needed

Ingredients to make Southwest Chicken bowls on a counter in small bowls and measuring cups.

Chicken Breasts. I use boneless and skinless chicken breasts for this recipe. Try my Ginger Chicken Poke Style Bowls if you love chicken bites!

Chipotle Peppers. Chipotle peppers in adobo come in a can. You can find them in the international aisle in the grocery store. They can be spicy so be sure you get the mild/medium flavor.

Seasonings. Salt, pepper, cumin, paprika, oregano

Cilantro. Fresh cilantro is a big part of the chipotle honey marinade.

Onions. I prefer red onions for this recipe, they hold up great but you can use yellow onions.

Bell Peppers. Use any color of bell pepper you like.

All other ingredients and measurements can be found in the recipe card towards the bottom of this post. 

Recipe Variations & Substitutions

Chicken Breasts. You can substitute chicken thighs if you’d like.

Rice. Substitute long grain white rice with any grain of choice. Additionally you can serve this meal with cauliflower rice or over lettuce to make it low carb.

Honey. You can use maple syrup in place of the honey.

Veggies. You can substitute any veggies out to your liking.

Steps To Make Southwest Chicken Bowls

Steps to make this recipe in a small blender. Chicken on a baking sheet.

Step One. Make the chipotle honey vinaigrette. Add all the ingredients into a small blender or food processor, pulse until everything is well blended. Add water to the dressing, pulse again and set aside. 

Step Two. In a medium bowl, add the cubed chicken and half of the chipotle honey vinaigrette. Save the rest of it to dress the bowls with when serving. mix the chicken to ensure it’s evenly coated. Let the chicken marinate for 20 minutes or overnight.

Step Three. Preheat oven to 375º. On a large baking sheet, add the marinated chicken to half of the sheet. On the other half of the sheet, add the sliced peppers and onions. Spritz the veggies with oil to ensure they don’t stick. Cook for 20-22 minutes or until chicken reached internal temperature of 165º.

Step Four. While the chicken is cooking, start the long grain rice. This typically takes 20 minutes, cook according to package. Once everything is finished cooking, assemble the bowls. I start with rice on the bottom and then add all toppings, chicken and drizzle a generous amount of the honey chipotle vinaigrette over the top.

Chicken with chipotle sauce on a baking sheet with veggies.

Recipe FAQs

How can I make Southwest Chicken Bowls this healthier?

Make them healthier by skipping the rice! This will cut several calories. You can serve these bowls over chopped romaine instead.

Can I meal prep Southwest Chicken Bowls?

Yes! meal prep these bowls and have a great lunch or dinner ready to go throughout the week. They are also freezer friendly, sealed in an airtight container for up to 2 months.

Recipe Tips

Customize Toppings. Add any toppings of choice! Shredded cheese, salsa, sour cream all make for additional yummy toppings.

Don’t Overcook the Chicken. I high recommend you use a digital thermometer when cooking chicken to ensure the perfect cook!

Taste As You Go. Taste the chipotle honey vinaigrette as you go. If you are sensitive to spice, add less chipotle peppers, blend and taste it before adding more. You may want to adjust with a little honey, more cilantro or seasoning.

Other Chicken Recipes To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Grey bowl with rice and Southwest chicken and veggies.
5 from 3 votes

Southwest Chicken Bowl

Southwest Chicken Bowls give a punch of flavor in every bite with the honey chipotle marinade and crisp veggies in every bite. Ready in 30 minutes. 
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 4

Equipment

  • large baking sheet
  • small blender or food processor

Ingredients 

  • 1 lb chicken breasts, cubed , *see notes
  • 1 cup long grain white rice, *optional
  • 1 bell pepper, sliced
  • 1 small red onion, sliced
  • 1 Jalapeño, sliced
  • 1 cup corn kernels, thawed
  • 1 cup canned black beans, rinsed

Chipotle Honey Vinaigrette

  • 2 Tbsp lime, juiced
  • 3 Tbsp chipotle peppers in adobo
  • ¼ cup fresh cilantro
  • 1 Tbsp honey
  • ¼ cup olive oil
  • 2 Tbsp apple cider vinegar
  • ¼ tsp dried oregano
  • ½ tsp salt, *more as needed
  • ½ tsp cumin
  • ½ tsp paprika
  • 1 clove garlic

Instructions 

  • Make the chipotle honey vinaigrette. Add all the ingredients into a small blender or food processor, pulse until everything is well blended. Add water to the dressing, pulse again and set aside. 
  • In a medium bowl, add the cubed chicken and half of the chipotle honey vinaigrette. Save the rest of it to dress the bowls with when serving. mix the chicken to ensure it's evenly coated. Let the chicken marinate for 20 minutes or overnight. 
  • Preheat oven to 375º. On a large baking sheet, add the marinated chicken to half of the sheet. On the other half of the sheet, add the sliced peppers and onions. Spritz the veggies with oil to ensure they don't stick. Cook for 20-22 minutes or until chicken reached internal temperature of 165º. 
  • While the chicken is cooking, start the long grain rice. This typically takes 20 minutes, cook according to package. Once everything is finished cooking, assemble the bowls. I start with rice on the bottom and then add all toppings, chicken and drizzle a generous amount of the honey chipotle vinaigrette over the top. 

Notes

*boneless, skinless chicken breasts or thighs will work. 
*if you want to serve this meal over chopped romaine for lower calorie it is just as tasty, nutritional panel shows the meal with rice! 
*taste the chipotle honey vinaigrette as you go, add more honey as needed. 
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.   

Nutrition

Serving: 1.5cup | Calories: 531kcal | Carbohydrates: 61g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 678mg | Potassium: 792mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1113IU | Vitamin C: 50mg | Calcium: 48mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: dinner, Main Course
Cuisine: Mexican
Servings: 4
Calories: 531
Keyword: Chicken
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Recipe Rating




4 Comments

  1. 5 stars
    These bowls were wonderful. They were very easy to make and they really had a ton of flavor. I might even say they are three times better than chipotle planning on making them again this week.

  2. 5 stars
    I always love when you post bowl recipes. This did NOT disappoint, it was exceptional, spicy and very satisfying. Thank you for all your hard work,

    1. Thank you greatly for the feedback! I appreciate it.