Healthy Tex-Mex Chicken Bowl (Ready in 30 Minutes!)

Juicy, skillet-seared chicken breast, stovetop rice, hearty beans, sweet corn, and fresh toppings—all come together in a vibrant, satisfying bowl that’s done in half an hour. A perfect, well-balanced meal for any day of the week.

If you're looking for a fresh, wholesome dinner idea that’s packed with flavor and can be on the table in under 30 minutes, this Healthy Tex-Mex Chicken Bowl is it. It's colorful, nourishing, and full of vibrant ingredients like juicy seasoned chicken, stovetop rice, black beans, corn, and fresh toppings—all layered into one satisfying bowl.

This recipe is one of those weeknight gems that feels exciting and energizing without requiring a mountain of dishes or time in the kitchen. With simple pantry staples and a few fresh ingredients, you can create a balanced, family-friendly meal that hits all the right notes.

Why You’ll Love This Bowl

• Quick Cooking: Thanks to a simple skillet-seared chicken breast, dinner is ready in 30 minutes or less.

• Healthy & Balanced: You get lean protein, whole grains, fiber-rich beans, and veggies all in one bowl.

• Customizable: Add avocado, cheese, greens, or swap out the salsa for a creamy dressing—make it your own!

• Meal Prep Friendly: Double the ingredients for lunches throughout the week.

Time-Saving Strategy

Start by boiling your water for the rice, then season and cook your chicken while the rice simmers. Warm up your beans and corn, prep your toppings, and by the time your chicken rests and gets sliced, you’re ready to build your bowl!Serving Ideas

Serving Ideas

This bowl is filling on its own, but it also pairs well with:

• A side of tortilla chips and guacamole

• A zesty cucumber-lime agua fresca

• A drizzle of chipotle mayo or creamy cilantro-lime dressing

If you're short on time but still want a nourishing, balanced meal, this bowl is a go-to. Using whole chicken breasts instead of diced not only keeps prep simple, but also results in juicy, satisfying slices that feel a little more elevated. Just be sure to pound them to an even thickness for quick, even cooking—this little step makes a big difference! And if you want to shave off even more time, you can prep the rice or season the chicken the night before so everything comes together even faster during dinner time.

This recipe is also incredibly flexible. You can easily swap in brown rice for added fiber (just give it a head start or use a quick-cooking variety), or toss in shredded lettuce or baby spinach to add more greens. Want a creamier texture? A dollop of Greek yogurt or a drizzle of chipotle mayo adds richness without going overboard. And if you’re cooking for kids or spice-sensitive eaters, just go easy on the jalapeños or use mild salsa. It’s all about building your perfect bowl, one delicious layer at a time!

Yield: 4 Bowls

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Healthy Tex-Mex Chicken Bowl (Ready in 30 Minutes!)

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Juicy, skillet-seared chicken breast, stovetop rice, hearty beans, sweet corn, and fresh toppings—all come together in a vibrant, satisfying bowl that’s done in half an hour. A perfect, well-balanced meal for any day of the week.

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Ingredients

For the Chicken

• 2 large boneless, skinless chicken breasts (about 1 lb total)
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• ¼ tsp smoked paprika
• ½ tsp salt
• Juice of ½ lime

For the Rice

• 1 cup jasmine white rice
• 2 cups water

For the Bowl Toppings

• 1 (15 oz) can black beans, rinsed and drained
• 1 cup corn kernels (canned or thawed from frozen)
• 1 cup diced tomatoes
• 1 small jalapeño, diced (optional)
• ¼ cup chopped green onions
• ¼ cup salsa (mild or spicy)

Instructions

1. In a small saucepan, bring 2 cups of water and a pinch of salt to a boil.
2. Add 1 cup of rice, stir once, reduce heat to low, cover, and cook for 12–15 minutes (or according to the rice package).
3. Once done, fluff with a fork and cover until ready to serve.
4. While the rice cooks, pound the chicken breasts to an even thickness. Rub with olive oil and season with chili powder, cumin, garlic powder, paprika, salt, and lime juice.
5. Heat a skillet over medium-high heat and cook chicken for 6–8 minutes per side, until golden and cooked through (165°F internal temp). Let rest for 2–3 minutes, then slice.
6. In a small pan or the microwave, warm the black beans and corn together (1–2 minutes). Dice the jalapeño and tomatoes (if using fresh). Chop the green onions.
7. In each bowl, layer: ~¾ cup cooked rice, ½ cup black beans and corn, ¼ cup diced tomatoes, sliced chicken, a few jalapeño pieces (to taste), 1 tbsp salsa and sprinkle with green onions

Notes

Pro Tips:

• Cover the rice right away after boiling to retain steam and finish cooking while the chicken rests.
• Prep toppings while the chicken cooks.

Nutrition Facts

Calories

408

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.