Go Back
–+ servings
Santa Fe Chicken Bowl on tile background.
Print Recipe
5 from 14 votes

Santa Fe Chicken Bowls

Course: Main Course
Servings: 4
Author: Alex Snodgrass

Ingredients

For the Chicken:

  • 1½ pounds boneless, skinless chicken breasts
  • 2 tablespoons avocado oil
  • 2 tablespoons lime juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 2 garlic cloves, minced

For the Santa Fe Sauce:

  • 1/2 cup sour cream
  • 1/4 cup homemade mayo
  • 1 cup drained and roughly chopped roasted red bell pepper (from a jar)
  • 1/4 cup drained sliced pickled jalapeños
  • 2 garlic cloves, minced
  • 1/2 teaspoon cayenne pepper *for less spicy, use 1/4 teaspoon
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon freshly squeezed lime juice

For the Bowl:

  • 2 cups chopped romaine
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup grape tomatoes quartered
  • 1/4 red onion, thinly sliced
  • 1/2 cup shredded monterey jack cheese
  • 1 avocado, cubed
  • 1 cup crumbled tortilla chips
  • 2 cups steamed rice
  • 1 lime, cut into wedges, for serving

Instructions

Marinate the Chicken:

  • In a baking dish or large bowl, add the chicken, avocado oil, lime juice, salt, pepper, paprika, oregano, cumin and garlic. Carefully toss until the chicken is well coated and set aside to marinate at room temperature for at least 20 minutes or you can marinate in the fridge overnight.

Make the Santa Fe Sauce:

  • Using an immersion blender or high-powered blender, add the sour cream, mayonnaise, sour cream, roasted red pepper, jalapeños, garlic, cayenne, chili powder, onion powder, and lime juice then blend to combine. Set aside.

Cook the Chicken:

  • After the chicken has marinated, heat a grill, grill pan or cast iron skillet over medium-high heat. When hot, place chicken on the grill, cover and cook for 4 to 5 minutes, or until nice grill marks form. Flip, cover and continue cooking until the chicken is cooked through and a nice, golden brown grill marks have formed. Remove from heat and let rest for 5 minutes before slicing and serving.

Prepare the Bowl:

  • In a large bowl, add the romaine, black beans, tomato, onion and monterey jack cheese and toss to combine. Add the tortilla chips and the avocado and give it one last gentle toss to combine.
  • Divide the brown rice and romaine mixture among 4 serving bowls. Top with the chicken and a drizzle of the Santa Fe Sauce. Serve with additional sauce on the side!

Notes

**There will be extra Santa Fe Sauce but it is great to keep in your fridge to easily use throughout the week. It will last 5-7 days in your fridge.

Nutrition

Calories: 821kcal | Carbohydrates: 57g | Protein: 47g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 144mg | Sodium: 1692mg | Potassium: 1308mg | Fiber: 8g | Sugar: 4g | Vitamin A: 3558IU | Vitamin C: 40mg | Calcium: 246mg | Iron: 3mg