Description
A vibrant and hearty rice bowl featuring juicy chicken, sweet corn, and a creamy sauce, perfect for busy weeknights.
Ingredients
Scale
- 2 large chicken breasts (about 1.5 lbs total, cut into bite-size cubes)
- 2 cups cooked rice (white, jasmine, or brown)
- 1.5 cups corn kernels (fresh, frozen, or canned, drained)
- 2 tbsp olive oil or avocado oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 0.5 tsp garlic powder
- Salt and pepper (to taste)
- 1 lime (juiced)
- 0.25 cup red onion (thinly sliced)
- 2 tbsp chopped cilantro
- 0.5 cup plain Greek yogurt (for sauce)
- 1 tbsp mayonnaise (for sauce)
- 1 clove garlic (minced, for sauce)
- 0.5 lime (juice and zest, for sauce)
- 1 tbsp finely chopped cilantro (for sauce)
Instructions
- Pat chicken pieces completely dry with paper towels. Toss them with smoked paprika, chili powder, garlic powder, salt, pepper, and a drizzle of olive oil until evenly coated.
- Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes on each side until golden brown and cooked through. Set aside.
- Wipe the skillet and add corn kernels. Cook over medium-high heat for 5-7 minutes until charred.
- In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice and zest, minced garlic, chopped cilantro, salt, and pepper until smooth and creamy.
- Spoon warm rice into bowls. Top with charred corn, chicken, and red onion slices. Drizzle with sauce and finish with cilantro and lime juice. Serve immediately.
Notes
For added flavor, marinate the chicken for an hour before cooking. Use fresh ingredients for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 70mg