Southwest Chicken Bowl with Pineapple Habanero Salsa

5 from 1 vote

Southwest Chicken Bowl with Pineapple Habanero Salsa

The star players in this Southwest Chicken Bowl are the grilled Pineapple Habanero Salsa and Char Crust Dry Rub. This seasoning not only has amazing flavor, but it also seals in the juices of the chicken.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Mexican, Southwest

Servings:

Calories: 421kcal

Author: Jami Powell

Equipment

Gas Grill
Grill tongs
Pot
Mixing bowls
Cutting board
Knife

Ingredients

1 pound boneless skinless chicken thighs
2 tablespoons Char Crust Southwest Chipotle Seasoning
1 ½ cups pineapple habanero salsa
1 cup Jasmine rice
1 can black beans drained and rinsed
1 avocado diced
1 lime cut into wedges
3 radishes thinly sliced
salt and pepper to taste

Garnish

cilantro
jalapeno Slices

Instructions

Prepare the pineapple habanero salsa. Place it in the refrigerator to chill.
Season the chicken thighs with Char Crust Southwest Chipotle Seasoning, salt, and pepper.
Preheat the grill to medium-high heat.
Grill the chicken thighs for 5-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let rest.
Cook the rice according to package directions.
In a small saucepan, heat the drained and rinsed black beans over medium heat until warm. Season with salt and pepper to taste.
Slice the cooked chicken thighs into strips. Divide the Jasmine rice into four bowls.
Top each bowl with equal portions of sliced chicken, black beans, diced avocado, pineapple habanero salsa, and sliced radishes.
Serve with lime wedges on the side.

Notes

Storage Store in the refrigerator in an airtight container for 2-3 days.

Freeze Freezing is not recommended.

Reheat Reheat in the microwave or on the stovetop until warmed through.

Substitutions

Spice: Use a store-bought mango salsa in place of the pineapple habanero salsa if you're short on time or need to tone down the spice.
Protein: Chicken breasts or your favorite grilled fish would make a good substitution.
Rice: Use brown rice, yellow rice, or basmati rice as an alternative.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition