Description
A colorful, easy-to-make bowl with roasted chicken, sweet corn, rice, and creamy lime-yogurt dressing. Perfect for quick weeknight dinners or meal prep.
Ingredients
Scale
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1 ½ cups corn kernels
- 2 tbsp olive oil
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp paprika (optional)
- ½ tsp salt
- ¼ tsp black pepper
- 1 lime, juiced
- ¼ cup Greek yogurt or sour cream
- ¼ cup Cotija or shredded cheese (optional)
- 2 tbsp cilantro, chopped
- 2 cups cooked rice or quinoa
- Optional toppings: avocado, diced tomatoes, hot sauce
Instructions
- Preheat oven to 400°F. Toss chicken with 1 tbsp olive oil and spices. Roast 15–20 min. Roast corn separately with olive oil, salt, and chili powder.
- Mix Greek yogurt or sour cream with lime juice and a pinch of salt for dressing.
- Assemble bowls: rice base, add chicken and corn, drizzle dressing, sprinkle cheese and cilantro, and top with optional ingredients. Serve warm.
Notes
- Store components separately for meal prep.
- Chicken and corn can be frozen; assemble bowls fresh.
- Adjust spices to taste for mild or spicy flavor.
- Prep Time: 10 mins
- Cook Time: 20 mins