Need a fresh, healthy summer dinner idea? Try this Southwestern Chicken Bowl — black beans, cherry tomatoes, fresh corn, jicama … all generously doused in a creamy lime avocado sauce.

*Serves 4-6

Ingredients

Chicken

  • 1 1/2-2 pounds chicken tenders
  • 2 Tbsp. extra-virgin olive oil
  • 2 tsp. garlic salt
  • 2 Tbsp. freshly ground pepper

 Bowl

  • 2 cups cooked brown or white rice or quinoa
  • 1 can black beans
  • 1 cup cherry tomatoes
  • 1-2 avocados
  • 1 cup sliced jicama
  • 1 red or yellow pepper
  • Raw corn cut from one ear
  • Cilantro

 Creamy Lime Avocado Sauce

  • 1 small avocado (about 1/3 cup)
  • 1/4 cup plain Greek yogurt
  • 1 (packed) cup cilantro
  • 1 garlic clove
  • Juice and zest from 1 lime
  • 1/2 tsp. cumin
  • 1 cup water
  • Salt to taste
Instructions 

Chicken

  1. Preheat grill.
  2. Thoroughly drain chicken. Toss with evoo in a mixing bowl.
  3. Add garlic salt and pepper. Stir to coat chicken.
  4. Grill chicken over medium heat, about four minutes per side, or until it reaches an internal temperature of 165 degrees.
  5. *If you want your peppers grilled, put them on with the chicken and grill until tender.

Creamy Lime Avocado Sauce

  1. Put all ingredients in blender and blend until smooth. Adjust seasonings to taste.

Bowl

  1. Put rice in bowl and add all other ingredients on top. Drizzle with sauce.

For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.