Spiced Chicken Corn Bowls (Print Version)
# Ingredients:
→ Chicken
01 -
1 lb chicken breast, skinless and boneless, diced
02 -
1 tbsp olive oil
03 -
2 tsp paprika powder
04 -
2 tsp garlic powder
05 -
1 tsp ground cumin
06 -
1 tsp chili powder
07 -
Salt and black pepper to taste
→ Dressing
08 -
1/4 cup sour cream
09 -
1 clove garlic, minced
10 -
1/2 tsp paprika
11 -
1/2 tsp lime zest, grated
→ Rice Bowls
12 -
2 cups cooked basmati rice
13 -
1 (15 oz) can whole kernel corn, drained and rinsed
14 -
1/4 cup feta cheese, crumbled
→ Garnish
15 -
1/4 cup cilantro, chopped
16 -
1 lime, cut into wedges
# Instructions:
01 -
Heat a non-stick skillet over medium-high heat and add the olive oil. Once hot, add the diced chicken and season with paprika powder, garlic powder, ground cumin, chili powder, salt, and black pepper. Cook for 6-8 minutes until the chicken is fully cooked, flipping occasionally. Remove from heat.
02 -
In a small bowl, combine the sour cream, minced garlic, paprika, and grated lime zest. Mix well until smooth and evenly blended.
03 -
Divide the cooked basmati rice evenly among 4 bowls. Top each bowl with corn, the cooked seasoned chicken, and a sprinkle of crumbled feta cheese.
04 -
Drizzle each bowl with the prepared sour cream dressing. Garnish with chopped cilantro and lime wedges on top. These bowls can be served warm right away or chilled and eaten cold.
# Notes:
01 -
The rice bowls can be prepared ahead of time and stored in the refrigerator for up to 3 days.
02 -
For a healthier option, brown rice or quinoa can be substituted for the basmati rice.