This vibrant bowl combines tender chicken, charred corn, seasoned rice, and a creamy lime sauce for a fresh, satisfying meal.
Ingredients
For the Chicken:
1 lb boneless, skinless chicken breasts or thighs, diced
1 tsp chili powder
½ tsp smoked paprika
½ tsp garlic powder
½ tsp cumin
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil
For the Corn:
2 cups corn kernels (fresh, frozen, or canned)
1 tbsp butter
1 tsp chili powder
¼ tsp smoked paprika
¼ tsp salt
For the Rice:
2 cups cooked white or brown rice
1 tbsp lime juice
2 tbsp fresh cilantro, chopped
For the Creamy Lime Sauce:
½ cup sour cream or Greek yogurt
2 tbsp mayonnaise
1 tbsp lime juice
1 tsp chili powder
1 tsp hot sauce (optional)
Toppings (Optional):
½ cup crumbled Cotija or feta cheese
Sliced jalapeños
Diced avocado
Fresh cilantro
Directions
Cook the Chicken:
In a bowl, toss the chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until browned and fully cooked. Remove and set aside.
Prepare the Corn:
In the same skillet, melt butter over medium heat. Add the corn, chili powder, smoked paprika, and salt. Cook for 5-6 minutes, stirring occasionally, until the corn is slightly charred.
Season the Rice:
Stir lime juice and chopped cilantro into the cooked rice.
Make the Sauce:
In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, and hot sauce (if using).
Assemble the Bowls:
Divide the rice among bowls. Top with cooked chicken, charred corn, and your favorite toppings.
Drizzle with the creamy lime sauce and garnish with extra cilantro or cheese.
Prep Time: 10 minutes
Cook Time: 20 minutes
Calories: ~450 kcal/bowl
Tips:
Substitute quinoa or cauliflower rice for a lower-carb option.
Add black beans or roasted red peppers for extra texture and flavor.
