Spice Up Your Meal With These Southwest Chicken Bowl Applebee's Recipes

Spice Up Your Meal With These Southwest Chicken Bowl Applebee's Recipes

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Applebee's Menu Irresistible Bowls APLEKAT
Applebee's Menu Irresistible Bowls APLEKAT from aplekat.blogspot.com

Are you craving for a hearty meal that’s packed with flavor and nutrients? Then you must try out the Southwest Chicken Bowl at Applebee’s! This dish features tender grilled chicken, black beans, rice, and veggies, all topped with a zesty lime sauce and crispy tortilla strips. It’s a crowd-favorite and a staple in the restaurant’s menu, and now, you can recreate this dish at home with these two mouth-watering recipes.

Recipe 1: Classic Southwest Chicken Bowl Applebee’s

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 cup cooked white or brown rice
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 small red onion, sliced
  • 1 avocado, diced
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges
  • 1/4 cup olive oil
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper, to taste
  • Tortilla strips, for garnish

Instructions:

  1. Preheat a grill or grill pan over medium-high heat. Season the chicken breasts with 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1/8 teaspoon cayenne pepper, salt, and pepper. Grill the chicken for 5-6 minutes per side or until cooked through.
  2. In a large bowl, toss the sliced bell peppers and red onion with 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1/8 teaspoon cayenne pepper, salt, and pepper. Grill the veggies for 3-4 minutes per side or until tender.
  3. In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lime juice, 1/4 teaspoon cumin, 1/4 teaspoon chili powder, salt, and pepper to make the lime sauce.
  4. Assemble the bowls by dividing the rice, black beans, grilled chicken, and grilled veggies among four bowls. Top each bowl with diced avocado, chopped cilantro, tortilla strips, and a drizzle of lime sauce. Serve with lime wedges.
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Nutritional Information:

  • Calories: 545
  • Total Fat: 27g
  • Saturated Fat: 4g
  • Cholesterol: 72mg
  • Sodium: 495mg
  • Total Carbohydrates: 44g
  • Dietary Fiber: 11g
  • Sugars: 5g
  • Protein: 33g

Cooking Time:

30 minutes

Equipment:

  • Grill or grill pan
  • Large bowl
  • Small bowl

Serving Suggestions:

This dish is already a complete meal on its own, but you can serve it with some warm tortillas or cornbread for an extra treat.

Variations:

You can switch up the veggies and use zucchini, corn, or tomatoes instead of bell peppers and onions. You can also add some shredded cheese or sour cream on top for a creamier texture.

Substitutions:

If you’re not a fan of black beans, you can use pinto beans or chickpeas instead. You can also use quinoa or couscous instead of rice.

Storage:

You can store the leftover ingredients separately in airtight containers in the fridge for up to 4 days. Reheat the chicken and veggies in the microwave or on the stovetop before assembling the bowls.

Tips:

  • Make sure to slice the veggies evenly so they cook at the same rate.
  • Don’t overcook the chicken to avoid dryness.
  • Use a meat thermometer to check if the chicken is cooked through. It should reach an internal temperature of 165°F.

Frequently Asked Questions:

  • Can I use frozen veggies instead of fresh ones?
  • Yes, you can. Just make sure to thaw them first and pat them dry to remove excess moisture.
  • Can I use a different type of meat?
  • Yes, you can use steak, shrimp, or tofu instead of chicken.
  • Is this dish spicy?
  • It has a mild to medium level of spiciness, but you can adjust it to your liking by adding more or less cayenne pepper.
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Recipe 2: Spicy Southwest Chicken Bowl Applebee’s

Ingredients:

  • 2 boneless, skinless chicken thighs
  • 1 can kidney beans, drained and rinsed
  • 1 cup cooked quinoa
  • 1 yellow bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 small yellow onion, sliced
  • 1 jalapeño pepper, sliced
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges
  • 2 tablespoons olive oil
  • 2 tablespoons hot sauce
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste
  • Tortilla strips, for garnish

Instructions:

  1. Preheat a grill or grill pan over medium-high heat. Season the chicken thighs with 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 1/4 teaspoon cumin, salt, and pepper. Grill the chicken for 4-5 minutes per side or until cooked through.
  2. In a large bowl, toss the sliced bell peppers, onions, and jalapeño pepper with 2 tablespoons olive oil, 2 tablespoons hot sauce, 1/2 teaspoon cumin, salt, and pepper. Grill the veggies for 3-4 minutes per side or until tender and slightly charred.
  3. In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon lime juice, 1/4 teaspoon smoked paprika, salt, and pepper to make the lime sauce.
  4. Assemble the bowls by dividing the quinoa, kidney beans, grilled chicken, and grilled veggies among four bowls. Top each bowl with chopped cilantro, tortilla strips, and a drizzle of lime sauce. Serve with lime wedges.

Nutritional Information:

  • Calories: 465
  • Total Fat: 17g
  • Saturated Fat: 3g
  • Cholesterol: 54mg
  • Sodium: 648mg
  • Total Carbohydrates: 49g
  • Dietary Fiber: 11g
  • Sugars: 5g
  • Protein: 30g

Cooking Time:

30 minutes

Equipment:

  • Grill or grill pan
  • Large bowl
  • Small bowl

Serving Suggestions:

You can serve this dish with some fresh avocado slices or a dollop of Greek yogurt to balance out the spiciness.

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Variations:

You can use different types of beans, such as black beans or pinto beans, or add some corn for extra sweetness. You can also use chicken breast or shrimp instead of chicken thighs.

Substitutions:

If you don’t have hot sauce, you can use sriracha or red pepper flakes instead. You can also use brown rice or couscous instead of quinoa.

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