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A close-up of a delicious chicken poke bowl with avocado, corn, and fresh vegetables served over rice in a white bowl.

Speedy Southwest Chicken Bowl with Avocado Crema

This vibrant and flavorful chicken bowl features tender, spiced chicken, fluffy rice, fresh corn salsa, and a creamy avocado crema, making it a perfect weeknight meal that's both healthy and satisfying.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: American, Tex-Mex
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Southwest Chicken
  • 1.5 lbs Boneless, Skinless Chicken Breast cut into 1-inch cubes
  • 1 tbsp Olive Oil
  • 1 tsp Chili Powder
  • 1/2 tsp Cumin
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp Salt or to taste
  • 1/8 tsp Black Pepper or to taste
For the Corn Salsa
  • 1.5 cups Frozen Corn thawed or fresh kernels
  • 1/2 cup Red Onion finely diced
  • 1/4 cup Fresh Cilantro chopped
  • 1 tbsp Lime Juice fresh
  • 1 tbsp Olive Oil
  • 1 pinch Salt to taste
  • 1 pinch Black Pepper to taste
For the Avocado Crema
  • 1 large Avocado ripe, peeled and pitted
  • 1/4 cup Greek Yogurt plain, unsweetened
  • 1 tbsp Lime Juice fresh
  • 1 clove Garlic minced
  • 2 tbsp Water or more to reach desired consistency
  • 1 pinch Salt to taste
For Serving (Bowl Components)
  • 2 cups Cooked Brown Rice or quinoa
  • 1 cup Black Beans rinsed and drained
  • 1 cup Cherry Tomatoes halved
  • 1/4 cup Cotija Cheese crumbled, optional

Equipment

  • Large Skillet
  • Mixing bowls
  • Cutting board
  • Sharp knife
  • Saucepan
  • Whisk

Method
 

Prepare the Chicken
  1. In a medium bowl, toss the cubed chicken with 1 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
  2. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until chicken is cooked through and lightly browned. Remove from heat and set aside.
Prepare the Corn Salsa
  1. In another medium bowl, combine the thawed corn, diced red onion, chopped cilantro, 1 tbsp lime juice, 1 tbsp olive oil, salt, and pepper. Stir well and set aside.
Prepare the Avocado Crema
  1. In a small bowl or food processor, combine the ripe avocado, Greek yogurt, 1 tbsp lime juice, minced garlic, and 2 tbsp water. Blend or whisk until smooth and creamy. Add more water if needed to reach a pourable consistency. Season with a pinch of salt.
Assemble the Bowls
  1. Divide the cooked brown rice (or quinoa) evenly among 4 serving bowls.
  2. Top each rice portion with the cooked southwest chicken, corn salsa, black beans, and halved cherry tomatoes.
  3. Drizzle generously with the avocado crema.
  4. Garnish with crumbled Cotija cheese, if using, and extra fresh cilantro if desired. Serve immediately.

Notes

For an extra kick, add a pinch of cayenne pepper to the chicken seasoning or a dash of hot sauce to the avocado crema.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Store avocado crema separately if possible to maintain freshness.
Feel free to customize with other toppings like pickled jalapeños, shredded lettuce, or bell peppers.