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These Chicken Corn Rice Bowls are a fantastic and convenient meal prep option that's both healthy and delicious. They're incredibly easy to assemble, making them perfect for busy weekdays or a quick and satisfying lunch. Packed with protein, fiber, and flavor, these bowls are a nutritious and well-balanced meal choice.
Gathering Your Ingredients
- Boneless, Skinless Chicken Breast: Provides a lean protein source. Diced for quick and even cooking.
- Olive Oil: Used for cooking the chicken, adding healthy fats and flavor.
- Paprika Powder, Garlic Powder, Ground Cumin, Chili Powder, Salt, and Black Pepper: These spices create a flavorful seasoning blend for the chicken.
- Sour Cream, Minced Garlic, Paprika, and Grated Lime Zest: These ingredients create a zesty and creamy dressing.
- Cooked Basmati Rice: Provides a fluffy and flavorful base for the bowls.
- Whole Kernel Corn: Adds a sweet and crunchy element to the dish.
- Crumbled Feta Cheese: Provides a salty and tangy flavor.
- Chopped Cilantro and Lime Wedges: Used for garnish and added freshness.
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Cooking Instructions
- Cooking the Chicken:
- Heat olive oil in a skillet over medium-high heat. Add the diced chicken and spices (paprika, garlic powder, cumin, chili powder, salt, and pepper). Cook for 6-8 minutes, or until fully cooked, flipping occasionally to ensure even cooking.
- Making the Dressing:
- In a small bowl, combine sour cream, minced garlic, paprika, and grated lime zest. Whisk until smooth and well combined.
- Assembling the Bowls:
- Divide the cooked basmati rice into 4 bowls. Top with the drained and rinsed whole kernel corn, cooked chicken, and crumbled feta cheese.
- Finishing the Bowls:
- Drizzle the zesty dressing over the bowls. Garnish with chopped cilantro and lime wedges.
These chicken corn rice bowls have become a go-to meal prep option for me. They're so easy to prepare, and the flavors are always a hit. I love how versatile they are, allowing me to experiment with different proteins and vegetables.
Serving Suggestions
Serve these bowls with a side salad, tortilla chips and salsa, or guacamole.
Creative Variations
Swap chicken for shrimp, steak, tofu, black beans, or chickpeas. Use cauliflower rice for a low-carb option. Replace corn with red bell peppers. Add other vegetables like bell peppers, avocado, zucchini, tomatoes, or mushrooms. Add jalapeños or red pepper flakes for extra heat.
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Storage and Reheating
Store assembled bowls (without dressing) in airtight containers in the refrigerator for up to 3-4 days. Store the dressing separately. Freeze the cooked chicken and rice separately (without dressing or garnish) in freezer-safe containers for up to 3 months. Add a teaspoon of water to the rice before reheating. Reheat the chicken and rice in the microwave or on the stovetop until warmed through.
These chicken corn rice bowls are a fantastic and flavorful meal that's perfect for any occasion. I hope you enjoy them as much as I do!
Frequently Asked Questions
- → Can I meal prep these chicken corn rice bowls?
- Absolutely! These bowls are perfect for meal prep. Prepare all components and store them in airtight containers in the refrigerator for up to 3 days. You can either assemble the bowls completely or keep the dressing separate until serving to maintain optimal texture.
- → What can I substitute for sour cream in the dressing?
- Greek yogurt makes an excellent substitute for sour cream, providing the same tanginess with extra protein and less fat. For a dairy-free option, try a plant-based yogurt or a ripe avocado blended with a little lime juice.
- → Can I use different rice or grains?
- Yes, this recipe is very versatile! Brown rice, quinoa, farro, or cauliflower rice all work well as alternatives to basmati rice. Just adjust cooking times according to your chosen grain.
- → How can I make this recipe dairy-free?
- To make these bowls dairy-free, replace the sour cream with dairy-free yogurt or mashed avocado mixed with lime juice. Skip the feta cheese or use a dairy-free alternative, or substitute with diced avocado for creaminess.
- → What other vegetables can I add to these bowls?
- These bowls are very adaptable! Try adding black beans, diced bell peppers, cherry tomatoes, avocado slices, or roasted sweet potato. For some crunch, consider adding shredded cabbage or a handful of toasted pumpkin seeds.