Description
Chicken Corn Rice Bowls are a hearty and wholesome meal featuring seasoned, sautéed chicken paired with fluffy rice, sweet corn, fresh cherry tomatoes, creamy avocado, and vibrant cilantro. Finished off with a tangy lime dressing, this dish offers a balanced combination perfect for quick family dinners or meal prep.
Ingredients
Chicken and Rice
- 2 boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- Salt and black pepper, to taste
- 3 cups cooked white or brown rice
- 1½ cups corn kernels
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ¼ cup chopped cilantro
Lime Dressing
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
- Season the Chicken: In a bowl, combine diced chicken breasts with paprika, garlic powder, cumin, salt, and black pepper. Toss until the chicken is well coated with the spices.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken and sauté for 6 to 8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper until emulsified and well combined.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each bowl with cooked chicken, corn kernels, halved cherry tomatoes, sliced avocado, and chopped cilantro.
- Serve: Drizzle the lime dressing evenly over each bowl right before serving to add a bright and tangy flavor.
Notes
- Add black beans for extra protein and fiber.
- Use grilled chicken instead of sautéed for a smoky flavor.
- Store components separately for easy meal prep and longer freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
