I always know a recipe is good when my husband just can’t leave it alone. In the middle of putting this together, I had to run to the store. When I got back home, there was barely enough chicken left to do these photos, LOL.
I have created my own seasoning blend for this chicken bowl, and honestly…it rocks!! LOL. Really – you HAVE to make this! Plus, you'll have plenty of the seasoning blend left over to use later.
We’re suddenly in a heat wave here in California, and while I considered having popsicles for dinner, my mind started wandering to this blend of special seasonings and flavors, and that’s how this recipe was born. Seriously, it’s a winner and I really do hope you try it.
Southwest Chicken Bowl
Southwest Chicken Seasoning Blend
2 Tbsp. corn masa
2 Tbsp. seasoned salt
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. black pepper
½ tsp. poultry seasoning
1 tsp. ground cumin
1 tsp. chili powder
2 chicken breasts, cubed
1 Tbsp. vegetable oil
1 ½ Tbsp. Southwest Chicken seasoning
1 c. brown rice
¼ c. red quinoa
15oz. can black beans, rinsed and drained
1 c. frozen corn
2 ¼ c. low-sodium chicken broth
Salt & pepper
Pico de gallo
Combine all ingredients for Southwest Chicken seasoning blend in small jar. Secure lid and shake well to combine. Set aside.
In bowl of a rice cooker (or multi-cooker or in medium sauce pot on stove), combine brown rice, red quinoa, black beans and corn. Pour in chicken broth. Add just a sprinkle of dried oregano and a little salt and pepper. Close lid and cook on either brown rice or whole grain setting.
Heat oil in large skillet on stove over medium heat. Add chicken. Stir and cook until pink color disappears. Sprinkle 1 ½ Tbsp. of seasoning blend over the top. Pour in ¼ c. water. Stir until mixture comes to a boil. Reduce heat and let simmer uncovered 10 minutes.
Layer lettuce in the bottom to 2 serving bowls. Add cooked brown rice & quinoa mixture. Add chicken and pico de gallo. Optional: sour cream, chips, sliced avocado, chopped cilantro as desired.