Description

A quick, flavor-packed bowl featuring smoky seasoned chicken, charred corn, and a tangy yogurt sauce over rice, delivering 40g of protein per serving.

Ingredients

Scale

2 large chicken breasts (about 1.5 lbs total, cut into bite-size cubes)
2 cups cooked rice (white, jasmine, or brown)
1.5 cups corn kernels (fresh, frozen, or canned, drained)
2 tbsp olive oil or avocado oil
1 tsp smoked paprika
1 tsp chili powder
0.5 tsp garlic powder
Salt and pepper (to taste)
1 lime (juiced)
0.25 cup red onion (thinly sliced)
2 tbsp chopped cilantro
0.5 cup plain Greek yogurt (for sauce)
1 tbsp mayonnaise (for sauce)
1 clove garlic (minced, for sauce)
0.5 lime (juice and zest, for sauce)
1 tbsp finely chopped cilantro (for sauce)

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Instructions

Pat chicken pieces completely dry with paper towels, then toss with smoked paprika, chili powder, garlic powder, salt, pepper, and a drizzle of olive oil until evenly coated.
Heat a large 12-inch skillet over medium-high heat until very hot. Add chicken in a single layer without overlapping and cook undisturbed for 3-4 minutes per side (6-8 minutes total) until golden brown and cooked through to 165°F internal temperature. The chicken is done when juices run clear with no pink remaining in the center. Set aside on a plate.
Wipe the skillet lightly with a paper towel to remove any stuck bits while keeping the flavorful oil, then add corn kernels. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until golden-brown charred edges appear.
While corn cooks, whisk together Greek yogurt, mayonnaise, lime juice and zest, minced garlic, chopped cilantro, salt, and pepper in a small bowl until smooth and creamy. Taste and adjust seasoning as needed.
Spoon warm rice into serving bowls (about 1 cup per bowl). Top with charred corn, sliced chicken, and red onion slices. Drizzle cilantro-lime sauce over everything, then finish with fresh chopped cilantro and lime juice. Serve immediately.

Notes

For a higher fiber option, use brown rice. The sauce can be made dairy-free by using a plain plant-based yogurt. All components are excellent for meal prep; store separately for up to 3 days.

Prep Time: 10 min
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Calories: 490 kcal
Sugar: 4 g
Sodium: 380 mg
Fat: 14 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 38 g