Applebee's Southwest Chicken Bowl - The Food Hussy (2024)

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How do you make Cilantro Lime Rice?

I use Minute Rice and add Cilantro paste (they come in a tube and last longer than fresh herbs – great for this) and then lime juice. Quick stir and you’re done!

How do you make a quick Guacamole?

Mix together an avocado, pico de gallo, that same Cilantro paste, coarse sea salt and lime juice. Mash it together and you’re done!

How do you store leftovers from a chicken bowl?

Well…it’s probably best to keep your ingredients separated because the lettuce, tortilla strips and guacamole won’t reheat well. Store leftovers in an airtight container (I like these glass storage ones) in the refrigerator for up to a week.Reheat the chicken and rice in the microwave and make a new salad!

Recipe Variations

• Cheese & Sour Cream– add more toppings when ready to serve
• Protein– take a shortcut and use pre-made rotisserie chicken or even swap with steak
• Spices– Instead of the marinade, use taco seasoning or make your own seasoning rub with chili powder or cayenne pepper, cumin and minced garlic cloves
• More Veggies – Sauteed bell peppers or a can of green chilies would be delicious in this dish

Chipotle Lime Chicken

• 2 6 oz chicken breasts boneless, skinless
• 1 packet chipotle marinade
• 2 limes juiced
• oil & water for marinade

CILANTRO LIME RICE INGREDIENTS

• 1 cup Minute rice
• 1 cup water
• 2 tbsp cilantro
• 1 lime juiced

GUACAMOLE INGREDIENTS

• 1 avocado
• 1/4 cup pico de gallo
• 1 tsp cilantro
• 1/2 tsp coarse sea salt
• 1/2 lime juiced

CHIMICHURRI INGREDIENTS

• 3 tbsp fresh parsley
• 1 tsp minced garlic
• 2 tbsp olive oil
• 1/2 tsp red wine vinegar
• dash salt
• 1/8 tsp red pepper flakes

Salad ingredients

• 1 head romaine lettuce
• 1/2 cup pico de gallo
• 1/2 cup black bean & corn salsa
• tortilla strips
• lime wedges

• Prepare Chipotle Marinade according to package directions and add juice from one lime. Marinate chicken overnight.

  2 6 oz chicken breasts, 1 packet chipotle marinade, 2 limes, oil & water for marinade

• CHIPOTLE CHICKEN

  When ready to serve, prepare chicken and test with instant read meat thermometer and be sure chicken is 160º internal temperature. Once chicken is done – set aside to rest. To make chicken, you can either:

  PREFERRED METHOD: Air fry at 350º for 10-12 minutes – this makes the most juicy & tender chicken

  ALTERNATE METHOD: Grill pan on medium heat for 5 minutes per side

• CILANTRO LIME RICE

  Prepare Minute Rice according to package directions and then add 2 tbsp cilantro stir-in paste and the juice of 1 lime

  Can also use prepackaged, preseasoned cilantro lime blends of rice

  1 cup Minute rice, 1 cup water, 2 tbsp cilantro, 1 lime

• GUACAMOLE

  Prepare guacamole by mashing avocado, adding in pico, cilantro, salt and lime juice. cover and refrigerate until ready

  1 avocado, 1/4 cup pico de gallo, 1 tsp cilantro, dash salt, 1/2 lime

• CHIMICHURRI

  Prepare chimichurri by adding all ingredients to a mini-blender and pulse until smooth. (parsley, garlic, evoo, vinegar, salt and red pepper)

  1/2 tsp coarse sea salt, 3 tbsp fresh parsley, 2 tbsp olive oil, 1/2 tsp red wine vinegar, 1/8 tsp red pepper flakes, 1 tsp minced garlic

• Assemble ingredients:

  * place romaine in bottom of bowl

  * top with 2/3 cup cilantro lime rice

  * top with 2 Tbsp each of guacamole, pico, corn & black bean salsa

  * top with 1 chicken breast sliced

  * spread chimichurri on sliced chicken

  * sprinkle tortilla strips on top

  * serve with lime wedge

  1 head romaine lettuce, 1/2 cup pico de gallo, 1/2 cup black bean & corn salsa, tortilla strips, lime wedges