Description
A vibrant and nourishing chicken bowl loaded with colorful vegetables and a creamy sauce, perfect for a healthy meal any day of the week.
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 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
- 1 tbsp mayonnaise
- 1 clove garlic (minced)
- 0.5 lime (juice and zest)
- 1 tbsp finely chopped cilantro
Instructions
- Prepare the ingredients: Start by cutting chicken breasts into bite-sized cubes and draining the corn if using canned.
- Cook the chicken: In a large skillet, heat olive or avocado oil over medium-high heat. Add the chicken and season with smoked paprika, chili powder, garlic powder, salt, and pepper. Cook for about 8-10 minutes until cooked through.
- Add the corn: Stir in the corn, lime juice, red onion, and cilantro into the cooked chicken. Cook for another 2-3 minutes until everything is heated through.
- Make the sauce: In a small bowl, whisk together the Greek yogurt, mayo, minced garlic, lime juice and zest, and cilantro.
- Assemble the bowls: Serve the chicken and corn mixture over rice, and drizzle the sauce generously on top.
Notes
For extra flavor, marinate the chicken before cooking and customize by adding favorite vegetables or grains like quinoa.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg