Bring bold, Southwest-inspired flavor to the table with these vibrant chicken bowls—built for both comfort and craveability. Tender, seasoned shredded chicken pairs with hearty rice, black beans, and sweet corn, while fresh toppings like cherry tomatoes and creamy avocado add brightness and balance.
The real star is our Spicy Chipotle Squeeze, delivering a smoky, tangy heat that ties every bite together with just the right kick. Finished with a squeeze of fresh lime and your favorite garnishes, this gluten-free, dairy-free, and allergen-friendly bowl is as versatile as it is satisfying.
Bring bold, Southwest-inspired flavor to the table with these vibrant chicken bowls—built for both comfort and craveability. Tender, seasoned shredded chicken pairs with hearty rice, black beans, and sweet corn, while fresh toppings like cherry to...
Author:
Gluten Free Magazine
Ingredients
1 cup white or brown rice
2 cups water or chicken broth
2 cups cooked shredded chicken
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1 (15-ounce) can black beans, drained and rinsed
1 cup corn kernels (fresh, canned, or thawed frozen)
Add the rice and water or broth to a saucepan or rice cooker and cook according to package directions.
While the rice cooks, heat olive oil in a skillet over medium heat. Add the shredded chicken along with chili powder, cumin, garlic powder, salt, and pepper. Cook for 3–4 minutes, stirring occasionally, until warmed through and well seasoned. Remove from skillet.
Add the black beans and corn to the skillet and cook for another 2–3 minutes until heated through.
To assemble, divide the cooked rice among four bowls. Top with the warm chicken, bean, and corn mixture. Add cherry tomatoes and diced avocado to each bowl. Drizzle generously with Terrapin Ridge Farms Spicy Chipotle Squeeze and finish with a squeeze of fresh lime juice.
