Description
A flavorful rice bowl with smoky paprika chicken, roasted corn, and a creamy tangy sauce. Balanced, colorful, and perfect for weeknight dinners.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, diced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 1/2 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup Greek yogurt
- 2 tablespoons lime juice
- 1/2 teaspoon chili powder
- 1/4 cup cotija cheese, crumbled
- 1 avocado, sliced
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- In a bowl, combine diced chicken with olive oil, smoked paprika, cumin, salt, and pepper. Let marinate for 15–30 minutes.
- Heat a skillet over medium-high heat and cook chicken for 6–8 minutes until golden and fully cooked. Remove from pan.
- Add corn to the same skillet and cook for 4–5 minutes until lightly charred and fragrant.
- In a small bowl, mix Greek yogurt, lime juice, chili powder, and a pinch of salt to make the sauce.
- Assemble bowls by layering rice, chicken, and corn. Drizzle with yogurt sauce, then top with cotija cheese, avocado slices, and cilantro.
- Serve with lime wedges on the side for extra freshness.
Notes
For meal prep, store chicken, corn, and rice separately in the fridge for up to 4 days. Add fresh toppings just before serving. Swap chicken with shrimp or tofu for variation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired