Green Bowl - Southwest Chicken & Purple Rice Recipe
Antibiotic-free grilled chicken, purple rice blend, chopped romaine, avocado, pickled jalapenos, tomatoes, black beans, scallions, corn, shredded white cheddar, tortilla strips. (dairy)
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Ingredients
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Protein — Grilled Southwest Chicken
Grains & Greens
Vegetables & Beans
Cheese & Crunch
Dressing & Finishes
Method
Protein — Grilled Southwest Chicken
prep the chicken
Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or gently pound to an even 1/2–3/4-inch thickness for even cooking.
In a small bowl combine 2 tbs olive oil, chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper. Rub the spice mixture all over both sides of the chicken breasts. Squeeze half the lime over the chicken and let marinate at room temperature for 10–15 minutes (or refrigerate up to 2 hours).
Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Oil the grates or pan lightly. Grill chicken 4–6 minutes per side, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the chicken has a nice char. Transfer to a cutting board, rest 5 minutes, then slice thinly across the grain. Squeeze remaining lime over sliced chicken just before assembling.
Grains & Greens
Rinse 1 cup purple rice blend under cold water briefly. In a medium saucepan combine the rinsed rice and 2 cups water or broth. Bring to a boil, then reduce heat to low, cover, and simmer 30–40 minutes (follow package guidance for blend). Rice should be tender and liquid absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.
While rice cooks, rinse and chop romaine into bite-sized pieces to yield about 4 cups. Thinly slice scallions on the bias, reserving some green tops for garnish if desired. Place chopped romaine and scallions in a large bowl and toss to combine.
Vegetables & Beans
Drain and rinse 1 cup black beans. If using frozen corn, thaw or quickly sauté 3–4 minutes in a dry skillet until warmed and lightly toasted; if using fresh canned or fresh corn, warm if desired. Dice tomatoes into bite-sized pieces. Slice avocado just before assembly to avoid browning; sprinkle a little lime juice on avocado if not using immediately. Drain pickled jalapeños and chop if slices are large.
Dressing & Assembly
Make the lime-cumin dressing: in a small bowl whisk together 2 tbs olive oil, 1 tbs lime juice, 1/2 tsp honey, 1/4 tsp ground cumin, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified. Taste and adjust seasoning to preference.
Warm the cooked purple rice slightly if it has cooled. Divide warm rice between two bowls (about 1/2 cup cooked rice per serving if making two servings; adjust based on total). Arrange chopped romaine on one side of each bowl and a portion of sliced grilled chicken alongside.
Top each bowl with diced tomatoes, 1/2 cup black beans divided between bowls, about 3–4 tbs warmed corn per bowl, sliced avocado (half an avocado divided), shredded white cheddar (about 1/4 cup per bowl), pickled jalapeño slices to taste, and a sprinkle of sliced scallions.