Chicken Corn Rice Bowls
This flavorful bowl features juicy chicken, sweet corn, and fluffy rice with a zesty dressing. A high-protein, low-calorie meal that’s also gluten-free!
Servings: 4 bowls
Ingredients
Chicken
- 1 lb chicken breast skinless and boneless, diced
- 1 tbsp olive oil
- 2 tsp paprika powder
- 2 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and black pepper to taste
Dressing
- 1/4 cup sour cream
- 1 clove garlic minced
- 1/2 tsp paprika
- 1/2 tsp lime zest grated
Rice Bowls
- 2 cups cooked basmati rice
- 1 15 oz can whole kernel corn drained and rinsed
- 1/4 cup feta cheese crumbled
Garnish
- 1/4 cup cilantro chopped
- 1 lime cut into wedges
Instructions
Chicken
- Place a non-stick skillet over medium-high heat and add olive oil to it.
- Once hot, add in the chicken, cover with paprika powder, garlic powder, ground cumin, chili powder, salt and black pepper.
- Cook the chicken for 6-8 minutes until it has fully cooked. Flipping the chicken throughout. Remove from heat.
Dressing
- In a small bowl mix together all of the dressing ingredients.
Assemble Rice Bowls
- Divide rice into 4 bowls. Top up with corn, cooked chicken and then feta cheese.
- Drizzle with the dressing, garnish with cilantro and lime wedges on top.
- Serve warm or cold.
Nutrition
Serving: 1 bowl (12.5 oz) | Calories: 434kcal | Carbohydrates: 48g | Protein: 34g | Fat: 13g | Saturated Fat: 4.4g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 327mg | Potassium: 824.4mg | Fiber: 4.1g | Sugar: 8.1g | Calcium: 99mg | Iron: 3.1mg