Southwest Chicken Vegetable Rice Bowls

Sharing a favorite rice bowl today! These Southwest Chicken and Vegetable Brown Rice Bowls are the perfect weeknight dinner for busy nights.

Rice Bowl

Rice Bowl

Making rice bowl recipes for dinner is one of our favorite quick fix meals! Dinner can be so tricky when there’s so much going on during our busy weeknights. Between homework and the many kids activities it seems like there is no time to get dinner on the kitchen table. Instead of our usual brown rice bowls with just chicken and salsa, I added Green Giant™ Honey Roasted Corn Steamer for a fun twist and more vegetables. I used precooked brown rice that is microwavable as well as precooked chicken breast that I chopped. Simple and flavorful weeknight dinner that is a breeze to add to your menu plan.

Try my Spicy Honey Chicken Rice Bowls too.  Follow Picky Palate on Instagram for daily recipe inspiration.

Rice Bowls

Start by placing some arugula leaves or any greens your family enjoys into four serving bowls.

Rice Bowls

Layer with brown rice.

rice bowl recipe

Sliced cherry tomatoes.

rice bowl recipe

Layer with your salsa chicken layer.


rice bowl recipe

Top with Green Giant™ Honey Roasted Corn and dinner is ready!

rice bowl recipe


Store leftovers in an airtight container in the refrigerator for up to 3-4 days.  Use chicken and vegetable mixture in burritos too!

Southwest Chicken and Vegetable Brown Rice Bowls

Southwest Chicken Vegetable Rice Bowls

A healthy and filling variation of a Southwest chicken salad topped with hearty brown rice and a frozen veggie medley. This easy salsa chicken rice bowl is a family-friendly weeknight dinner that's on the table in 20 minutes!
Course: Main Course
Cuisine: American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Calories: 349kcal
Author: Jenny
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  • 4 cups fresh baby arugula or other greens of choice
  • 2 cups cooked brown rice
  • 1 cup sliced grape tomatoes
  • 1/2 cup mild prepared salsa
  • 2 large cooked chopped chicken breast
  • 11 ounce bag Frozen Corn/Vegetable Mix


  • Heat Honey Roasted Corn Steamers according to package directions. Place arugula leaves into four serving bowls. Layer evenly with brown rice and sliced tomatoes. Place salsa and chopped chicken into a bowl, stir to combine. Layer chicken over rice then spoon corn over top and serve.


Calories: 349kcal | Carbohydrates: 46g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 305mg | Potassium: 781mg | Fiber: 5g | Sugar: 3g | Vitamin A: 959IU | Vitamin C: 14mg | Calcium: 71mg | Iron: 2mg
Keywords: chicken and vegetable recipes, chicken rice bowl, easy dinner ideas

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