Southwest Chicken & Veggie Bowl

This recipe was written and/or compiled by Belinda Jones, CHHC, NWLC, PFC.




4-6 oz chicken breast-marinated in Braggs, garlic, chipotle sauce

Toasted jalapeno crumbs

2 cups arugula

1 cup slivered romaine lettuce

1 cup black beans

¼ cup diced black olives

1 chopped fresh avocado

½ cup whole kernel corn

1 tsp diced fresh jalapeno pepper

¼ cup diced red pepper

¼ cup diced red onion

1 tsp lime juice

1 cup diced Roma tomatoes

½ cup Greek-style yogurt

1 teaspoon chipotle sauce

2 tablespoons prepared salsa

1 tablespoon Mrs. Dash Fiesta Lime spice

Toasted jalapeno chips



  1. Coat chicken in jalapeno crumbs.
  2. In a nonstick skillet coated with cooking spray, sear each chicken breast until lightly browned. Transfer to a 325-degree oven for 10-15 minutes to finish cooking.
  3. Combine jalapeno, pepper, onion, and tomatoes; toss with lime juice & lime spice.
  4. Combine yogurt, chipotle sauce, and salsa; set aside.
  5. Combine lettuce and arugula. Divide the lettuce mixture among four plates.
  6. Visually divide bowls into sections.
  7. Top each section of a bowl with ¼ of the beans, corn, olives, pepper mixture, and chicken. Then top with ¼ of the avocado and chips. Garnish with a dollop of yogurt mixture to serve.


Nutritional Information:


Yield: 4 servings

Serving size: 1 Bowl

Calories: 383

Protein: 48 g

Carbohydrates: 27 g

Fat: 8 g