Easy Southwestern Fiesta Baked Chicken Bowl. A complete meal in a bowl, full of the robust flavours of the Southwest. |www.flavourandsavourcom

Southwestern Fiesta Baked Chicken Bowl

Look no further for a healthy dinner-in-a-bowl than this Southwestern Fiesta Baked Chicken Bowl made with lean taco-seasoned chicken breasts and a chopped salad.
Course Main Dish
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 2
Author Flavour & Savour


  • 2 skinless boneless chicken breasts
  • 1 tbsp extra-virgin olive oil
  • 2 - 3 tbsp taco seasoning mix, homemade or store-bought
  • 1 14- oz can black beans, rinsed and drained, 398 ml
  • 2 bell peppers, 1 red, 1 orange, diced
  • 1 cup corn kernels, charred (or use frozen or canned if fresh is not available)
  • 1/4 cup finely chopped red onion
  • 1/2 jalapeño pepper, seeded and minced

Cilantro Lime Vinaigrette:

  • 1/4 cup extra-virgin olive oil
  • 1/3 cup fresh lime juice
  • 2 tbsp finely chopped cilantro
  • salt and freshly ground pepper to taste
  • 1 cup sliced cherry tomatoes, heirloom if available
  • 1/2 large avocado sliced
  • 1/2 fresh lime for garnish


  • Heat oven to 400°F. In a medium bowl or zipper bag, brush chicken breasts with 2 teaspoons oil and toss with taco seasoning. Brush the bottom of a baking dish with the remaining teaspoon of oil. Bake for 20 minutes or until internal temperature measured with a meat thermometer reaches 165°F.
  • While the chicken is cooking, Lightly char fresh corn kernels on a dry, pre-heated flat-top grill (or in a dry skillet), just until they begin to turn brown. Remove from heat and set aside to cool.
  • In a medium bowl, combine black beans, peppers, onion, jalapeño and charred corn.
  • Whisk vinaigrette ingredients together and stir into salad ingredients.
  • Arrange in a bowl. Add tomatoes, avocado, and sliced baked chicken breasts. Garnish with fresh lime for squeezing and serve.