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SideChef
Recipes
Budget-Friendly
Southwestern Chicken Bowl with Corn and Avocado

13 INGREDIENTS • 12 STEPS • 25MINS

Southwestern Chicken Bowl with Corn and Avocado

Recipe
4.8
4 ratings
When we think of Southwest cuisine, we imagine the diversity of foods prepared and eaten by Spanish settlers, cowboys, Native Americans and Mexicans - staples like corn and other grains, pungent spices and of course, fiery chillies. We’ve rounded up the best of the Southwest and created this dish.
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
When we think of Southwest cuisine, we imagine the diversity of foods prepared and eaten by Spanish settlers, cowboys, Native Americans and Mexicans - staples like corn and other grains, pungent spices and of course, fiery chillies. We’ve rounded up the best of the Southwest and created this dish.
25MINS
Total Time
$6.59
Cost Per Serving
Ingredients
Servings
2
us / metric
Corn
1 ear
Corn
Blackening Seasoning
1 Tbsp
Blackening Seasoning
Lime
1
Lime
Black Bean Quinoa
1 pckg
Black Bean Quinoa
Chipotle Chili Puree
1 Tbsp
Chipotle Chili Puree
Skinless Chicken Breast
2
Skinless Chicken Breasts
Fresh Cilantro
1/2 cup
Fresh Cilantro
Scallion
1 bunch
Scallion
2 scallions per 2 servings
Sour Cream
2 Tbsp
Sour Cream
Avocado
1
Avocado
Salt
as needed
Salt
Ground Black Pepper
as needed
Ground Black Pepper
Olive Oil
1 Tbsp
Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
835
Fat
34.4 g
Protein
59.9 g
Carbs
74.6 g
Love This Recipe?
Add to plan
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Southwestern Chicken Bowl with Corn and Avocado
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
In a small saucepan over medium high heat, bring one and a half cups of water to boil. Add Black Bean Quinoa (1 pckg) and return to a boil. Reduce heat to low, cover, and let simmer for 15 minutes. Remove from heat, fluff, and keep warm for plating.
step 1 In a small saucepan over medium high heat, bring one and a half cups of water to boil. Add Black Bean Quinoa (1 pckg) and return to a boil. Reduce heat to low, cover, and let simmer for 15 minutes. Remove from heat, fluff, and keep warm for plating.
step 2
Meanwhile, place the Corn (1 ear), cut side down, on the cutting board, holding it near the top of the ear. Continue cutting until all of the corn is removed.
step 2 Meanwhile, place the Corn (1 ear), cut side down, on the cutting board, holding it near the top of the ear. Continue cutting until all of the corn is removed.
step 3
In a small bowl, juice Lime (1) and set aside. Slice the Scallion (1 bunch) into quarter inch thin slices. Remove leaves from the Fresh Cilantro (1/2 cup) stems and discard stems. Roughly chop the leaves and set aside.
step 4
Slice through the Avocado (1) around the pit and twist the two halves apart. Carefully remove the pit from the avocado. Use your knife's tip to score avocado flesh without piercing the skin, making squares. Then scoop out the avocado and place in a small bowl.
step 5
In a second small bowl, combine Sour Cream (2 Tbsp), Chipotle Chili Puree (1 Tbsp), half of the lime juice, Salt (as needed), and Ground Black Pepper (as needed). Stir to combine and set aside.
step 5 In a second small bowl, combine Sour Cream (2 Tbsp), Chipotle Chili Puree (1 Tbsp), half of the lime juice, Salt (as needed), and Ground Black Pepper (as needed). Stir to combine and set aside.
step 6
Pat dry Skinless Chicken Breasts (2) with paper towels and coat each chicken breast with the Blackening Seasoning (1 Tbsp).
step 7
In a medium sauté pan over medium high heat, add Olive Oil (1 Tbsp). When the pan is hot, add the chicken and cook for 4 minutes on each side.
step 7 In a medium sauté pan over medium high heat, add Olive Oil (1 Tbsp). When the pan is hot, add the chicken and cook for 4 minutes on each side.
step 8
Remove the chicken from pan and set aside to rest. Then, cut chicken into half-inch pieces and set aside.
step 9
Add the corn kernels to the pan along with Salt (as needed), Ground Black Pepper (as needed), and sauté for 2 minutes.
step 10
Turn the heat off, add the avocado, cilantro, and remaining lime juice, then set aside. Add the scallion to the quinoa and mix to combine.
step 10 Turn the heat off, add the avocado, cilantro, and remaining lime juice, then set aside. Add the scallion to the quinoa and mix to combine.
step 11
In the center of two bowls, place the quinoa. Place the corn and avocado mixture on top of the quinoa. Place and diced chicken on top of the quinoa next to the corn and avocado. Drizzle the chipotle sauce over the chicken.
step 11 In the center of two bowls, place the quinoa. Place the corn and avocado mixture on top of the quinoa. Place and diced chicken on top of the quinoa next to the corn and avocado. Drizzle the chipotle sauce over the chicken.
step 12
Serve and enjoy!
step 12 Serve and enjoy!
Tags
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Budget-Friendly
Gluten-Free
Lunch
Chicken
Cinco de Mayo
Healthy
Shellfish-Free
Dinner
Game Day
Rice
Mexican
Vegetables
Whole Grains
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