Garden Fresh Southwest Chicken Rice Bowl

Written By Brittney Geldseth

Some days you just want a meal that’s simple, filling, and made with ingredients you feel good about. Nothing complicated, nothing you have to question—just real food.

This Garden Fresh Southwest Chicken Rice Bowl is one of those meals I come back to again and again. It’s easy to put together, full of fresh flavor, and a really good way to use chicken in a way that feeds your family well without a lot of stress.

Start with a bowl of warm rice mixed with fresh lime zest and juice. Then add your grilled chicken—cubed or shredded and ready to go. From there, layer in your fresh mix of bell peppers, green onions, red onion, black beans, and cilantro.

What really brings it together is the creamy chipotle cilantro dressing. It’s smooth, fresh, and adds just the right amount of flavor without being complicated. Finish it off with a sprinkle of salted sunflower seeds for a little crunch.

That’s it.

Simple, fresh, and something your whole family will enjoy.

This is also the kind of meal that stretches. One chicken can turn into meals like this, leftovers the next day, and even something warm later in the week. It takes the pressure off and makes feeding your family feel a little easier again.

If you’ve been feeling overwhelmed trying to feed your family well, you’re not alone. It shouldn’t be this hard to feel good about what’s on your table. That’s a big part of why I started raising my own chickens—so I didn’t have to question what I was feeding my family.

If you’ve been looking for chicken you can feel confident bringing home, my whole chickens are available for pre-order now. They’re raised with care right here on the farm and prepared for your family.

Pre-order your chicken and start bringing simple meals like this back to your table.

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

  • Chicken

    2 chicken breasts or 4 thighs, grilled, cooled, and cubed

    Rice

    1 cup rice, cooked according to directions

    1 lime, zested and juiced

    Salad Mix

    1 yellow bell pepper, diced

    1 red bell pepper, diced

    4 green onions, diced

    1/4 red onion, finely diced

    1 can black beans, rinsed and drained

    1 bunch cilantro, chopped

Toppings

Salted sunflower seeds

Creamy Chipotle Cilantro Dressing

3/4 cup avocado oil

3 tablespoons rice vinegar

1 lime, zested and juiced

1 garlic clove

2 teaspoons chipotle in adobo, puréed (use 1 tsp for less heat)

1 tablespoon honey

1 bunch fresh cilantro

Directions

Cook rice according to package directions. Once slightly cooled, mix in lime zest and juice. Fluff with a fork.

In a blender, combine rice vinegar, lime juice and zest, garlic, chipotle, and honey. Pulse to blend. Slowly add avocado oil and blend until smooth. Add cilantro and blend until creamy.

Assemble the Bowl

*Recipe adapted from Marc and Trisha Leach

Brittney Geldseth