Santa Fe Chicken Bowl Recipe with Black Beans & Corn

Here’s a flavorful dinner to add to your weekly rotation: the Santa Fe Chicken Bowl. Packed with spiced grilled chicken, steamed rice, black beans, crisp romaine, juicy tomatoes, red onion, shredded Monterey Jack, creamy avocado, crunchy tortilla chips, and a tangy, slightly spicy Santa Fe sauce, this bowl delivers bold Southwestern flavor in every bite.

This recipe is inspired by the popular Santa Fe-style salads you may have had at restaurants, but it’s adapted into a hearty bowl that’s simple to prepare at home. Instead of juggling multiple dressings, this version relies on one creamy Santa Fe sauce that ties all the ingredients together—savory, smoky, and pleasantly spicy.

Ingredients

Servings: 4

For the Chicken

• 1 ½ pounds boneless, skinless chicken breasts
• 2 tbsp avocado oil
• 2 tbsp lime juice
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper
• 1 tsp paprika
• 1 tsp dried oregano
• ½ tsp ground cumin
• 2 cloves garlic, minced

For the Santa Fe Sauce

• ¼ cup homemade mayo
• ½ cup sour cream
• 1 cup drained, roughly chopped roasted red bell pepper (from a jar)
• ¼ cup sliced pickled jalapeños, drained (like the nacho-style slices)
• 2 cloves garlic, minced
• ½ tsp cayenne pepper (use ¼ tsp for a milder sauce)
• ½ tsp chili powder
• ½ tsp onion powder
• 1 tbsp lime juice

For the Bowl

• 2 cups chopped romaine
• 1 (15-oz) can black beans, drained and rinsed
• 1 cup grape tomatoes, quartered
• ¼ red onion, thinly sliced
• ½ cup shredded Monterey Jack cheese
• 1 avocado, cubed
• 1 cup crumbled tortilla chips
• 2 cups steamed rice (brown or white)
• 1 lime, cut into wedges for serving

Step-by-Step Instructions

Step One — Marinate the Chicken

In a baking dish or large bowl, combine the chicken with avocado oil, lime juice, salt, pepper, paprika, oregano, cumin, and minced garlic. Toss to coat the pieces evenly. Let the chicken marinate at room temperature for at least 20 minutes, or refrigerate and marinate overnight for deeper flavor.

Step Two — Make the Santa Fe Sauce

In a blender or with an immersion blender, combine the mayo, sour cream, roasted red pepper, pickled jalapeños, garlic, cayenne, chili powder, onion powder, and lime juice. Blend until smooth and creamy. Taste and adjust heat or acidity to your preference. Set the sauce aside while you cook the chicken.

Step Three — Cook the Chicken

Heat a grill, grill pan, or cast-iron skillet over medium-high heat. When the surface is hot, add the chicken and cook, covered if possible, for about 4–5 minutes per side until well seared and cooked through (internal temperature should reach 165°F / 74°C). Remove the chicken from the heat and let it rest 5 minutes before slicing.

Step Four — Prepare the Bowl

In a large bowl, combine romaine, black beans, tomatoes, red onion, and shredded Monterey Jack. Toss to mix. Gently fold in the cubed avocado and crumbled tortilla chips so they retain some texture.

Step Five — Assemble and Serve

Divide steamed rice and the romaine mixture among four bowls. Top each bowl with sliced grilled chicken. Drizzle Santa Fe sauce over the chicken and bowl contents, and serve with lime wedges and additional sauce on the side.

Recipe Notes & FAQs

Additional Info

• Servings: 4
• Author: Alex Snodgrass

This Santa Fe Chicken Bowl is a balanced, satisfying meal that’s easy to customize—swap white rice for brown rice or cauliflower rice, adjust the jalapeño amount for more or less heat, or use grilled shrimp or tofu in place of chicken. The bright lime and creamy Santa Fe sauce make this bowl especially vibrant and versatile.

More Chicken Bowl Ideas

• Blackened Chicken and Sweet Potato Bowls
• Chili Crisp Chicken Bowls
• Chicken and Cilantro Rice Bowls with Tahini
• ZaZa Chicken and Rice Bowls