Ingredients:

  • 1.5 lbs boneless skinless chicken breast, diced into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup long-grain white rice, rinsed
  • 2 cups water
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp salt
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 large avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1/2 cup Greek yogurt
  • 1 tbsp lime juice
  • 1 clove garlic, minced
  • 1 pinch salt

Instructions:

  1. Combine rinsed rice, water, and salt in a saucepan. Bring to a boil, then reduce to a low simmer.
  2. Cover with a tight lid and cook for 15–18 minutes until water is absorbed.
  3. Remove rice from heat and fluff with a fork. Fold in the fresh lime juice and chopped cilantro.
  4. In a mixing bowl, toss the diced chicken breast with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
  5. Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook without stirring until browned and cooked through.
  6. In a small bowl, whisk together Greek yogurt, lime juice, minced garlic, and a pinch of salt to create the sauce.
  7. Assemble the bowls by dividing the cilantro-lime rice among four bowls, then topping with charred chicken, black beans, corn, diced avocado, cherry tomatoes, and red onion.
  8. Drizzle the homemade sauce over each bowl before serving.