ere’s a fresh, hearty, flavor-packed recipe for a Southwest Chicken Burrito Salad Bowl — loaded with juicy chicken, corn, black beans, veggies, rice, and a creamy southwest dressing. It’s easy, customizable, and perfect for meal prep.

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🥗 Southwest Chicken Burrito Salad Bowl

Serves: 3–4

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Ingredients

For the chicken

• 1 lb chicken breast or thighs

• 1 tbsp olive oil

• 1 tsp chili powder

• 1 tsp cumin

• 1/2 tsp smoked paprika

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Salt & pepper to taste

• Optional: 1 tbsp lime juice

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For the salad bowls

• 2 cups cooked rice (white, brown, or cilantro-lime rice)

• 1 cup black beans, drained & rinsed

• 1 cup corn (fresh, canned, or roasted)

• 1 large tomato or 1 cup cherry tomatoes, chopped

• 1 avocado, sliced

• 1/2 cup shredded cheddar or Mexican blend cheese

• 1/4 cup red onion, diced

• 1/2 cup romaine or mixed greens

• Fresh cilantro (optional)

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Southwest dressing (creamy & tangy)

• 1/2 cup sour cream or Greek yogurt

• 1–2 tbsp mayonnaise (optional for creaminess)

• 1 tbsp lime juice

• 1/2 tsp chili powder

• 1/2 tsp cumin

• 1/4 tsp smoked paprika

• 1/4 tsp garlic powder

• Salt to taste

• Optional: a dash of hot sauce

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⭐ Instructions

1. Season and cook the chicken

1. Mix all chicken seasonings with olive oil and lime juice.

2. Coat chicken evenly.

3. Cook in a hot skillet over medium-high heat:

   • 5–6 mins per side for breasts

   • 4–5 mins per side for thighs

4. Let rest 5 minutes, then slice or cube.

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2. Make the dressing

• Whisk all dressing ingredients together until smooth.

• Taste and adjust lime, salt, or spice.

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3. Build the bowls

Layer into each bowl:

1. Rice

2. Lettuce or greens

3. Sliced chicken

4. Black beans

5. Corn

6. Tomatoes

7. Avocado

8. Onion

9. Cheese

10. Cilantro (optional)

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4. Drizzle & serve

• Spoon the creamy southwest dressing over the top.

• Add a lime wedge on the side.

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❤️ Add-Ins & Variations

• Chipotle chicken: Add chipotle in adobo to the marinade.

• Spicy version: Add jalapeños or hot sauce.

• Veggie-loaded: Add sautéed peppers, zucchini, or roasted sweet potato.

• No-rice version: Swap rice for quinoa or extra greens.

• Meal prep: Store bowls in containers, dressing on the side.

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If you want, I can also give you a Chipotle-style Burrito Bowl, steak version, or a Southwest Ranch dressing that’s crazy good.