Southwest Chicken Bowls with Chimichurri Kale Rice and Monterey Jack

These vibrant Southwest-inspired bowls are a fiesta of flavors and textures. Spiced chicken and caramelized corn sit atop fluffy rice mixed with bright chimichurri and tender kale. The whole dish is finished with melted Monterey Jack cheese, a dollop of sour cream, crunchy pepitas and a squeeze of fresh lime.

Perfect for a quick weeknight dinner, this recipe comes together in about 25 minutes and uses simple ingredients to create a satisfying meal that’s packed with protein and bold Southwestern flair.

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Ingredients

1 unit CornView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Remove from heat and keep covered.
2. While rice cooks, prepare the kale: remove any large stems and chop leaves into bite-size pieces. Drain and rinse corn if using canned or frozen. Quarter the lime.
3. Place kale and chimichurri in a medium microwave-safe bowl. Cover tightly with plastic wrap and microwave until kale is wilted, 2-3 minutes. Carefully remove plastic wrap, stir and season with salt and pepper to taste.
4. Pat chicken dry with paper towels. Heat oil in a large nonstick pan over medium-high heat. Add chicken and season with Southwest spice blend, salt and pepper. Cook, stirring occasionally, until browned and almost cooked through, about 3 minutes.
5. Add corn to the pan with chicken. Cook, stirring constantly, until corn is slightly browned and chicken is cooked through, 2-4 minutes. Remove from heat, stir in a squeeze of lime juice and sprinkle Monterey Jack cheese over the top. Cover to keep warm.
6. Fluff the cooked rice with a fork and stir in the chimichurri kale. Season with additional salt and pepper if desired. Divide rice between bowls, top with cheesy chicken and corn, a dollop of sour cream, pepitas, a squeeze of lime and hot sauce. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with white basmati or long-grain rice. Adjust cooking time and water according to package directions.

Can I make this recipe vegetarian?

Absolutely! Replace the chicken with canned black beans or chickpeas. Add them along with the corn and cook until heated through.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to prevent drying.