Name: Junction 59 Roadhouses Southwest Power Bowl Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 lb boneless skinless chicken breasts; 2 tbs olive oil; 1.5 tsp cajun seasoning; 0.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs lime juice; 1 cup long-grain white rice (or brown rice, cooked); 2 cups water or broth for cooking rice; 0.5 cup canned black beans, drained and rinsed; 2 cups heritage mixed salad greens; 0.5 cup frozen or fresh corn kernels; 0.25 cup shredded carrots; 0.25 cup pico de gallo (store-bought or homemade); 0.25 cup feta cheese, crumbled; 0.5 cup red tortilla chips (crushed or whole); 0.25 cup pickled red onion; 0.5 cup guacamole; 2 tbs chili-lime dressing; 2 tbs green sauce (cilantro-jalapeño crema or salsa verde); 1 each lime wedges; 0.5 each red onion, thinly sliced; 0.25 cup apple cider vinegar; 0.25 cup water; 1 tsp sugar; 0.25 tsp salt

Method

Protein & Marinade

In a bowl, combine olive oil, cajun seasoning, smoked paprika, garlic powder, salt, black pepper and lime juice to make a marinade. Taste and adjust seasoning if desired.

Pat chicken breasts dry and place in the bowl or a resealable bag. Coat evenly with the marinade, cover and refrigerate for at least 15 minutes and up to 2 hours. If short on time, proceed immediately.

Grill or Pan-Sear Chicken

Preheat a grill or heavy skillet over medium-high heat and oil the grates or pan lightly. Cook the chicken 5–7 minutes per side (depending on thickness) until the internal temperature reaches 165°F (74°C) and exterior is nicely charred. Remove and let rest 5 minutes, then slice into 1/2-inch strips.

Grains & Beans

Cook Rice

Rinse 1 cup rice until water runs clear. In a small pot combine rice and 2 cups water or broth, bring to a boil, reduce to a simmer, cover and cook 15 minutes for white rice (35–40 minutes for brown) or until liquid is absorbed. Remove from heat and let stand 5 minutes, fluff with a fork.

Prepare Beans

While rice cooks or after, heat black beans in a small saucepan over medium-low just until warmed through (about 3–5 minutes). Season with a pinch of salt and a squeeze of lime if desired.

Vegetables & Toppings

Prepare Corn

If using fresh corn, grill or sauté kernels in a small skillet over medium-high heat 3–4 minutes until slightly charred. If using frozen, thaw and sauté briefly. Season with a pinch of salt and a dash of chili-lime dressing if desired.

Assemble Salad Components

Place 2 cups heritage greens in a bowl. Add 1/2 cup warm rice to one side of the bowl, add warmed black beans beside it. Arrange sliced cajun chicken, corn, shredded carrots, pico de gallo and pickled red onions in separate sections over the greens.

Finish with Cheese & Chips

Sprinkle crumbled feta over the bowl and either tuck red tortilla chips into the bowl for crunch or crush and sprinkle them on top just before serving so they stay crisp.

Sauces, Guacamole & Plating

Spoon 1/2 cup guacamole onto the bowl (or place at the center). Drizzle 2 tbs chili-lime dressing across the bowl and dot or drizzle 2 tbs green sauce over chicken and greens. Serve with a lime wedge to squeeze over everything.

Optional Quick Pickled Onion

If making pickled onion: combine 1/4 cup apple cider vinegar, 1/4 cup water, 1 tsp sugar and 1/4 tsp salt in a small bowl until sugar dissolves. Add thinly sliced 1/2 red onion, press to submerge, let sit at least 10 minutes; refrigerate for longer storage. Drain before using and add about 1/4 cup to the bowl.

Final Seasoning

Taste and adjust: add more chili-lime dressing or green sauce as desired, more salt/pepper, or extra squeeze of lime. Serve immediately so chips remain crisp.