Applebee’s Southwest Chicken Bowl is definitely Irresist-a-Bowl! These bowls are filled with Chipotle Lime Chicken, cilantro lime rice, guacamole, black bean & corn salsa, chimichurri sauce and so much more!
What You Will ❤️ About Southwest Chicken Bowl
- LIMES!!!! There is lime throughout this entire dish! I love that!
- Chipotle Marinade! I’m not a huge spicy fan but I love Chipotle seasoning – it’s got such a rich flavor and is still spicy – it’s not just fire.
- Quick! There are a lot of components but (other than marinating time) this dish is quick to put together and perfect for weeknight meals!
What is in Applebee’s Southwest Lime Grilled Chicken Bowl?
There are quite a few components to this dish – but they all have simple and delicious ingredients. If you’re wanting to do meal prep ahead of time – you can definitely make the separate items ahead of time as well! Here’s what you’ll need:
- CHIPOTLE LIME CHICKEN – boneless skinless chicken breasts, chipotle marinade, limes, oil & water
- You could also use boneless skinless chicken thighs if you like!
- Be sure to use fresh lime juice for everything in this recipe – so much more flavor!
- CILANTRO LIME RICE – white rice or brown rice, water, cilantro, lime
- GUACAMOLE – avocado, pico de gallo, fresh cilantro, sea salt, lime (or use pre-made)
- pico de gallo is a “salsa” that’s just chunky & not saucy – onion, tomatoes, jalapenos
- CHIMICHURRI – fresh parsley, garlic, olive oil, red wine vinegar, salt, red pepper flakes
- SALAD – romaine lettuce, pico de gallo, black beans & corn salsa, tortilla strips, lime
How to make a Southwest Chicken Bowl
Applebee’s has a delicious Irresist-a-Bowl menu and this Southwest Chicken Bowl is one of my favorites! Here’s how to make it:
- Prepare Chipotle Marinade according to package directions and add juice from one lime. Marinate chicken overnight.
- PREPARE 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
- PREPARE CILANTRO LIME RICE
- I 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
- Prepare guacamole by mashing avocado, adding in pico, cilantro, salt and lime juice. cover and refrigerate until ready
- Prepare chimichurri by adding all ingredients to a mini-blender and pulse until smooth. (parsley, garlic, evoo, vinegar, salt and red pepper)
- ASSEMBLE INGREDIENTS
- place romaine in bottom of bowl
- top with 2/3 cup cilantro lime rice
- top with 2 tablespoons 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
Tips, Tricks & FAQs
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
More Copycat Rice Bowls
- Applebee’s Crispy Orange Chicken Irresist-a-bowl
- Panera Mediterranean Warm Grain Bowl
- Panera Baja Chicken Warm Grain Bowl
More Copycat Recipes from Applebee’s
Applebee’s Southwest Chicken Bowl
Applebee's Southwest Chicken Bowl is definitely Irresist-a-Bowl! These bowls are filled with Chipotle Lime Chicken, cilantro lime rice, guacamole, black bean & corn salsa, chimichurri sauce and so much more!
Ingredients
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
Instructions
- 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 CHICKENWhen 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 chickenALTERNATE METHOD: Grill pan on medium heat for 5 minutes per side
- CILANTRO LIME RICEPrepare Minute Rice according to package directions and then add 2 tbsp cilantro stir-in paste and the juice of 1 limeCan also use prepackaged, preseasoned cilantro lime blends of rice1 cup Minute rice, 1 cup water, 2 tbsp cilantro, 1 lime
- GUACAMOLEPrepare guacamole by mashing avocado, adding in pico, cilantro, salt and lime juice. cover and refrigerate until ready1 avocado, 1/4 cup pico de gallo, 1 tsp cilantro, dash salt, 1/2 lime
- CHIMICHURRIPrepare 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 wedge1 head romaine lettuce, 1/2 cup pico de gallo, 1/2 cup black bean & corn salsa, tortilla strips, lime wedges
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1saladCalories: 602kcalCarbohydrates: 84gProtein: 12gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 1mgSodium: 1667mgPotassium: 1608mgFiber: 19gSugar: 17gVitamin A: 28752IUVitamin C: 71mgCalcium: 198mgIron: 8mg
Tried this recipe?Let us know how it was!
Plain Chicken says
This looks AMAZING! Definitely going to give this a try!
FoodHussy says
You'll love it- it's my fav!
Sarah says
I made this last night and it was delicious! Thank you so much for putting this together and laying out your mini recipes so clearly. I used dried parsley to make the chimichurri, so I used 2 Tbsp parsley and a little extra olive oil. I used the cilantro paste you recommended and will use it again.
FoodHussy says
Thanks so much for your note! I’m glad you loved it!
Patty Cermak says
I get this every week and love it so much and im definitely making it right now. thanks!!
Pattie Kingston says
Will you be making the new Southwest Chieken bowl recipe?
FoodHussy says
I’ll check it out!
Knitawit says
How do you make the black bean and corn salsa?
FoodHussy says
I bought it – but you can just take regular salsa and mix in a couple spoonfuls of black beans and corn (from a can). if you’re making a bunch – it’s worth it to make it – but if you’re just using a little for your salad – it’s more affordable to just buy it premade or use regular salsa. I like the Newman’s Own brand.
Jackie says
Yummy! I love this recipe! It’s so good that my picky kid loves it
Jared says
I CANNOT wait to try this! Once again you know I’m here for the amazing Mexican / Tex-mex recipes you post! Hahah! 🙂
FoodHussy says
Check out my recipes for Carlos O Kellys copycats! https://www.thefoodhussy.com/?s=carlos
BRETA says
ABSOLUTELY!!!!! wonderful recipes… You can’t go wrong with these. Thank You very much for sharing
Joyce says
If you cant find cilantro paste you could make a pesto using fresh cilantro olive oil and garlic . Im sure it would work just as well.