Southwest Chicken Burrito Bowl (Build-Your-Own Meal)
Build-your-own Southwest chicken bowls with black beans, veggies, and creamy dressing—perfect for meal prep and busy weeknights!
If you’re anything like us, you’re always looking for easy dinners that check all the boxes: healthy, flavorful, customizable, and—let’s be honest—something the whole family will actually eat without a dramatic performance. This Southwest Chicken Burrito Bowl is the answer. Packed with lean proteins, healthy fats, tons of fresh veggies, and bold seasoning, it’s the perfect meal prep solution for busy moms, weekday warriors, and anyone who loves a delicious recipe that doesn’t involve three different pans and a small army.
Inspired by Southwestern ingredients and built with basic ingredients you probably already have, this burrito bowl is a great option for weeknight meals and even easy lunches on the go. Whether you’re using boneless chicken thighs, skinless chicken breasts, or even rotisserie chicken, this bowl offers a flavorful meal with tons of fresh flavors, color, and texture. And thanks to the build-your-own style, it’s easy to tailor to different tastes or dietary needs.
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Why You’ll Love This Recipe
- Customizable for Everyone: Use white rice, brown rice, cauliflower rice, or cilantro lime rice as your base. Add cheese, swap the veggies, or kick up the heat.
- Meal Prep Friendly: Make all the components ahead of time and store in airtight containers for up to 3–4 days.
- Healthy & Satisfying: Loaded with lean proteins, healthy fats, and tons of veggies, this is a healthy meal that leaves you full and energized.
- Great for Busy Weeknights: Fast cooking time and simple ingredients mean dinner gets on the table with minimal stress.
A Breakdown of the Ingredients
For the Chicken:
- 1 lb chicken thighs or boneless skinless chicken breasts: Cooked to a nice char with a punchy spice blend.
- Paprika, garlic powder, onion powder, cayenne pepper: A combination of chili powder-style seasonings for maximum Southwest flavor.
For the Cabbage:
- 3 cups shredded cabbage: Adds crunch and nutrition—a different way to bulk up your bowls.
- Olive oil: For sautéing and bringing out cabbage’s natural sweetness.
Bowl Add-Ins:
- Black beans, corn, avocado, diced tomatoes, olives, jalapeños: Classic southwest bowl toppings for color, texture, and flavor.
- Optional extras: Red onion, pico de gallo, red or poblano peppers, cheddar cheese, tortilla strips, fajita vegetables—go wild!
Creamy Southwest Dressing:
- Yogurt + mayonnaise + fresh lime juice + paprika: Think of it as a cross between sour cream and a zesty chipotle ranch.
How to Make the Recipe
1. Cook the Chicken
- On a cutting board, coat chicken in paprika, garlic powder, onion powder, and cayenne pepper.
- Heat a skillet over medium-high heat and cook chicken until golden brown and cooked through (internal temp of 165°F). Let rest, then slice into bite-sized pieces.
2. Sauté the Cabbage
- In a pan, heat olive oil and toss in cabbage. Cook for 3–5 minutes until just tender. This adds warmth and softness to your bowl base.
3. Make the Creamy Dressing
- In a small bowl, whisk together yogurt, mayo, lime juice, and paprika. Taste and adjust lime or spice as needed.
4. Assemble the Bowl
Start with your grain of choice (white rice, brown rice, cauliflower rice, etc.). Then add:
- Sautéed cabbage
- Black beans
- Corn
- Jalapeños
- Diced cherry tomatoes
- Avocado
- Sliced olives
- Cooked chicken
Drizzle with your homemade dressing and top with fresh cilantro and a lime wedge for the best flavor.
How to Store the Recipe
- Meal Prep Containers: Store each component in its own airtight container for up to 4 days in the fridge.
- Reheat Tip: Heat the rice, chicken, beans, and cabbage in the microwave. Add cold toppings like avocado, tomato, and dressing after reheating.
- Dressing: Keep separately in a jar or container. Shake before using.
Tips for Making the Recipe
- Use Rotisserie Chicken: For an even quicker version, sub in shredded rotisserie chicken and season it with the spice mix.
- Switch Up the Grains: Try cilantro lime rice, cauliflower rice, or even quinoa for a fun twist.
- Add Crunch: Toss on tortilla strips, crushed corn chips, or roasted pepitas.
- Add Heat: A sprinkle of chipotle peppers, extra jalapeños, or a dash of hot sauce amps up the spice.
- Prep in Bulk: Double the recipe for easy dinners all week or lunches you’ll actually look forward to.
This Southwest Chicken Burrito Bowl brings together all the great things you want in a healthy option: flavor, convenience, versatility, and a little heat. Whether you’re prepping lunches for the week or trying to please the entire family on a Tuesday night, these southwest chicken bowls are the best way to keep meals simple and satisfying.
FAQs
Absolutely! Just skip the chicken and add more black beans, grilled bell peppers, or even tofu for a great protein-packed option.
Searing in a skillet over medium-high heat gives it a nice char. You can also grill or bake it, depending on preference.
Yes! Cooked chicken, beans, and corn freeze well. Store separately in freezer bags. Thaw overnight before using.
Swap it for chopped romaine, sautéed fajita vegetables, or a blend of lettuces and spinach for a more traditional salad-style bowl.
It’s a great recipe for kids—just go easy on the jalapeños and let them build their own with their favorite toppings.
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Easy Southwest Chicken Bowl (Build-Your-Own Meal)
Ingredients
Chicken
- 1 lb skinless chicken thighs
- 1 Tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
Cabbage
- 3 cups shredded cabbage
- 1 tsp olive oil
Dressing
- 1/2 cup full-fat plain yogurt
- 1/2 cup olive oil mayonnaise
- 1 lime juiced
- 1/2 tsp paprika
Add-Ins
- 1 can black beans drained and rinsed
- 1 cup corn fresh or frozen
- 1/2 cup jalapenos fresh or pickled, sliced
- 1 cup diced tomatoes
- 1 avocado sliced or diced
- 1/2 cup olives sliced
Instructions
- In a bowl, coat the chicken with paprika, garlic powder, onion powder, and cayenne pepper.
- Heat a skillet over medium heat and cook chicken until browned and cooked through (internal temperature of 165°F). Slice or shred once done.
- In a separate pan, heat olive oil over medium heat. Add shredded cabbage and sauté for 3–5 minutes, until slightly tender but still vibrant.
- In a small bowl, whisk together yogurt, mayonnaise, lime juice, and paprika until smooth. Adjust seasoning to taste.
- In serving bowls, layer sautéed cabbage, beans, corn, jalapeños, tomatoes, avocado, and olives. Top with sliced chicken and drizzle with dressing.