Description
A flavorful and nutritious bowl combining smoky chicken, sweet corn, and zesty accents, perfect for weeknight dinners or gatherings.
Ingredients
- 1 ½ lbs boneless skinless chicken breast
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp cumin
- Salt and pepper to taste
- 2 cups frozen or fresh corn kernels
- ¼ cup cotija cheese, crumbled
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 2 tbsp fresh lime juice (for salsa)
- ½ cup plain Greek yogurt
- 2 tbsp mayonnaise
- ¼ cup fresh cilantro, chopped
- 1 tbsp lime juice (for creamy sauce)
- 2 cups cooked brown rice
- 1 can (15 oz) black beans, drained and rinsed
Instructions
- Pat the chicken breasts dry with paper towels. In a bowl, mix the smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Rub the spices evenly onto both sides of the chicken breasts.
- Heat olive oil in a large skillet over medium-high heat. Place the seasoned chicken in the skillet and sear for 6-7 minutes per side, without moving them, until browned and the internal temperature reaches 165°F.
- Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. After resting, slice or dice the chicken into bite-sized pieces.
- In the same skillet, add the corn kernels in a single layer. Cook for 3-4 minutes until they become charred and golden. Stir once and cook for an additional 2 minutes. Transfer the corn to a bowl and cool slightly.
- For the corn salsa, mix the charred corn with cotija cheese, red onion, minced jalapeño, and lime juice. Season with salt and pepper to taste.
- Prepare the creamy cilantro-lime sauce by whisking together Greek yogurt, mayonnaise, cilantro, and lime juice in a separate bowl. Season to taste with salt and pepper.
- Warm cooked brown rice and black beans separately, seasoning them with salt and pepper before assembly.
- To assemble, divide the warm brown rice and black beans among four bowls. Top each serving with sliced smoky chili-lime chicken and a generous portion of charred corn salsa. Drizzle with the creamy cilantro-lime sauce and serve immediately.
Notes
For extra flavor, consider marinating the chicken prior to cooking. Experiment with additional ingredients in the corn salsa for personalization.
