Hearty Southwest Breakfast Bowl
A colorful and protein-packed Southwest breakfast bowl made with seasoned chicken, fluffy scrambled eggs, black beans, corn, rice, fresh avocado, and melted cheese.
Equipment
- Large skillet
- Non-stick pan
- Whisk
- Chef’s knife
- Cutting board
- serving bowls
Ingredients
- 2 cups cooked brown or white rice warm
- 2 tablespoons olive oil
- 2 chicken breasts diced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 4 large eggs
- 1 cup black beans rinsed and drained
- 1 cup corn kernels
- 1 red bell pepper diced
- ½ small onion diced
- 1 avocado sliced
- 1 cup cherry tomatoes halved
- ½ cup shredded Monterey Jack or cheddar cheese
- Fresh cilantro lime wedges, salsa, and tortilla strips (for serving)
Instructions
- Prepare and Season: Season diced chicken with chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Whisk eggs in a separate bowl until smooth.
- Cook Chicken and Veggies: Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken for 6–8 minutes until golden and fully cooked. Remove from pan. Add remaining oil, sauté onions and bell peppers for 3 minutes, then stir in corn and black beans until heated through.
- Scramble Eggs: In a non-stick pan over medium-low heat, gently scramble the eggs until soft and creamy. Remove from heat.
- Assemble the Bowl: Divide warm rice into serving bowls. Layer chicken, scrambled eggs, sautéed vegetables, black beans, and corn in sections. Sprinkle cheese over warm ingredients to melt naturally.
- Garnish and Serve: Top with sliced avocado, cherry tomatoes, fresh cilantro, salsa, crunchy tortilla strips, and a squeeze of fresh lime juice. Serve warm!