This bold, build-your-own Southwestern Chicken Bowl gives operators a craveable, allergen-friendly menu option that's as easy to execute at volume as it is to customize for any service format. A base of rice cooked in chicken broth anchors the bowl, topped with seasoned shredded chicken, black beans, corn, cherry tomatoes, and diced avocado — all finished with a generous drizzle of Terrapin Ridge Farms Spicy Chipotle Squeeze and a squeeze of fresh lime for smoky heat and bright acidity in every bite. Every component is batch-prep friendly, and the Spicy Chipotle Squeeze functions as the primary sauce, condiment, and flavor anchor in one — reducing SKU complexity while delivering a consistent, crave-worthy result across every serving. With its clean allergen profile and on-trend Southwestern flavors, this bowl is a natural fit as a permanent menu staple, a high-performing LTO, or a rotating weekday special that keeps guests coming back — and works equally well across fast casual programs, catering buffets, grab-and-go cases, and college or corporate dining alike.

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Spicy Chipotle Southwestern Chicken Bowls

Gluten Free Magazine

Servings

4

This bold, build-your-own Southwestern Chicken Bowl gives operators a craveable, allergen-friendly menu option that's as easy to execute at volume as it is to customize for any service format. A base of rice cooked in chicken broth anchors the bow...

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
• 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)
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• ½ cup Terrapin Ridge Farms Spicy Chipotle Squeeze
• Juice of 1 lime

Garnish Options

• Chopped fresh cilantro
• Sliced green onions
• Crumbled queso fresco or cotija cheese
• Pickled red onions
• Jalapeño slices
• Lime wedges

Directions

1. Add the rice and water or broth to a saucepan or rice cooker and cook according to package directions

2. 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.

3. Add the black beans and corn to the skillet and cook for another 2–3 minutes until heated through

4. 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.

5. Garnish as desired. And serve