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Juicy honey-chipotle chicken, fluffy rice, black beans, corn, and roasted vegetables come together in these Southwest Chicken Bowls. The same sweet and smoky vinaigrette marinates the chicken and finishes the bowls, while the chicken, peppers, and onion roast together on one sheet pan.
I make a lot of bowl dinners, but this is the one I turn to when I want chicken and rice with a little more personality. It’s smoky, a little sweet, and fresh enough that it never feels boring.
One Vinaigrette Flavors the Whole Southwest Chicken Bowl
The honey-chipotle vinaigrette is what makes this Southwest chicken bowl special. I divide it as soon as it’s blended, using half to marinate the chicken and keeping the other half separate for drizzling over the finished bowls. That carries the same sweet, smoky flavor from the chicken all the way through the rice, beans, and roasted vegetables.
The vinaigrette is also one of the things readers mention most about this recipe. One reader told me she quadruples the vinaigrette so they have plenty left for serving and lunches. I completely understand because that final drizzle is what brings everything together.
Here’s what else you’ll love about these bowls:
- Most of dinner cooks on one sheet pan. The chicken, bell pepper, and red onion roast together while the rice cooks, so I’m not juggling several pans at the same time.
- They’re easy to make your own. Change the grain, add different toppings, or serve everything over chopped romaine instead of rice. My Southwest Salad is another good option when you want these flavors with more crunch.
- They work well for meal prep. The chicken, rice, beans, corn, and roasted vegetables all hold up well in the fridge. Keep the vinaigrette separate and add it after reheating.
Ingredients Worth Talking About
A few ingredients do most of the work in these bowls, so here’s what matters:
The full list of ingredients and measurements can be found in the recipe card below.
- Chicken breasts or thighs: I usually use boneless, skinless chicken breasts, but chicken thighs work just as well if you prefer their richer flavor and tender texture. Keep the pieces similar size so they cook evenly, and use the internal temperature rather than the clock to determine when they’re done.
- Chipotle peppers in adobo: These canned peppers give the vinaigrette its smoky heat. Start with less if you’re sensitive to spice, then taste and blend in more as needed.
- Honey: Honey balances the smoky chipotle with the tangy lime and apple cider vinegar. Maple syrup also works, although the vinaigrette may be slightly thinner.
- Jalapeño: Jalapeño adds a fresher kind of heat than the smoky chipotle peppers. Remove the ribs and seeds for less heat, or leave it off if the vinaigrette is spicy enough for you.
- Red onion and bell pepper: Red onion becomes slightly sweet as it roasts and holds its shape well. Yellow onion is a good substitute, and any color of bell pepper will work.
- Long-grain white rice: This is my usual base because it cooks up fluffy and soaks up the extra vinaigrette nicely. Brown rice, quinoa, or another grain can also work, just follow the cooking time for whatever you use.
How To Make Southwest Chicken Bowls
Once the vinaigrette is ready, the chicken, vegetables, and rice can all be prepared around the same time.
Step 1. Make the honey-chipotle vinaigrette. Add all the vinaigrette ingredients to a small blender or food processor and blend until smooth. Add a little water to reach your preferred consistency, then divide the vinaigrette in half.
Step 2. Marinate the chicken. Add the cubed chicken and half of the vinaigrette to a medium bowl. Toss until every piece is coated, then marinate for 20 minutes or cover and refrigerate overnight. Keep the remaining vinaigrette separate for serving.
Step 3. Roast the chicken and vegetables. Preheat the oven to 375°F. Spread the chicken over one half of a large sheet pan and arrange the sliced peppers and onion on the other half. Lightly spray the vegetables with oil, then bake for 20 to 22 minutes, until the chicken reaches 165°F.
Step 4. Build the Southwest chicken bowls. Cook the rice according to the package directions while the chicken and vegetables roast. Divide the rice between bowls, then add the chicken, roasted bell pepper and red onion, corn, black beans, and fresh jalapeño. Drizzle the reserved vinaigrette over everything. I’m always generous with that final drizzle.
Ensuring the Chicken and Vegetables Are Done At the Same Time
I use the chicken’s 20-minute marinating time to preheat the oven, slice the vegetables, rinse the beans, and start anything else I need for the bowls. Once the sheet pan goes into the oven, I start the rice so everything finishes close to the same time.
A few small details help the chicken and vegetables cook evenly:
- Keep the chicken pieces even. Cut the chicken into similar bite-sized cubes so you don’t end up with smaller pieces drying out while larger ones finish cooking.
- Slice the vegetables evenly. Keep the peppers and onion slices close to the same thickness so they soften and brown at a similar rate.
- Give everything some room. Keep the chicken on one half of the sheet pan and the vegetables on the other, spreading both into a single layer. This helps them roast instead of steaming.
- Check the chicken instead of guessing. I highly recommend using a digital thermometer. Test one of the largest pieces and remove the chicken once it reaches 165°F.
- Let the vegetables keep roasting if needed. If the chicken reaches 165°F before the peppers and onion are as tender as you like, transfer the chicken to a plate and return the vegetables to the oven for a few more minutes.
Meal Prep and Storage
These bowls hold up well for meal prep, but I keep the vinaigrette separate so it stays bright and fresh. That way I can reheat the bowl first and add the sauce afterward, when the lime and cilantro still taste fresh.
- Meal prep: Divide the rice, chicken, roasted vegetables, corn, and black beans between individual containers. Store the vinaigrette in a separate jar or small containers.
- Refrigerate: Let everything cool before covering, then refrigerate the bowls and vinaigrette for up to 4 days.
- Reheat: Warm the rice, chicken, and vegetables in the microwave until heated through. Add the vinaigrette after reheating so its fresh lime and cilantro flavors still come through.
- Freeze: Freeze the cooked bowl components without the vinaigrette for up to 2 months. Thaw overnight in the refrigerator before reheating. The vegetables will be softer after freezing, but the bowls will still have plenty of flavor.
More Easy Bowl Recipes
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Southwest Chicken Bowl
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
- Chicken: Boneless, skinless chicken breasts or thighs both work. Cut the chicken into similar-size pieces so it cooks evenly.
- Adjust the heat: Taste the honey-chipotle vinaigrette before adding it to the chicken. Use less chipotle for a milder sauce, or add a little more honey if you want to soften the heat.
- Keep the reserved vinaigrette separate: Divide the sauce before it touches the raw chicken so the remaining half is safe to drizzle over the finished bowls.
- For a salad version: Swap the rice for chopped romaine and build the bowls the same way.
- Doneness: Cook the chicken until the thickest pieces reach 165°F.
- Storage: Refrigerate leftovers for up to 4 days. For meal prep, keep the vinaigrette and fresh toppings separate and add them after reheating.
- Freezing: The chicken, rice, beans, and corn can be frozen for up to 2 months. The roasted vegetables will be softer after thawing, so I prefer adding fresh toppings and vinaigrette after reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Thank you! Happy to hear this.
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,
Thank you greatly for the feedback! I appreciate it.
This was a great and easy recipe to follow. These bowls have a lot of kick to them with heat but my kiddos still loved them.
This looks delicious! Can you saute the chicken in a pan on the stove with the dressing/vinaigrette or is best to cook the chicken in the oven? Thanks so much!
Hi Laurie,I haven’t tried it this way, but I suspect it would turnout just as great. Keep the heat on medium/low so you don’t burn the sauce and then turn it up towards the end to give the chicken a little more “char”. Let me know how it goes. xox.-Bailey
This is my third time making this recipe. My family loves this so much, the vinaigrette is soo delicious I have to quadruple it and I make extra grilled chicken for leftover and lunches. Yumm!
I am so so happy to hear this!
These bowls were delicious! The standout is the chipotle honey vinaigrette. One batch was not enough for my greedy crew. The bowls are completely customizable- I used the cilantro lime chicken breasts from Aldi as I needed to use them before they expired and added other toppings like tomatoes. Oh- I tossed a chopped mango in, too. I will make this again soon, per request- thanks for the great recipe!