Description
A comforting and colorful bowl featuring roasted corn, tender chicken, and warm spices, perfect for fall evenings.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1-inch pieces
- 3 cups fresh or frozen corn kernels
- 1 cup cooked rice (white, brown, or cauliflower rice for a lighter option)
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper
- 1/4 cup Greek yogurt or sour cream
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- Optional garnishes: crumbled cotija or feta, extra lime wedges, pickled jalapeños
Instructions
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment for easy cleanup.
- Toss the corn, bell pepper, and red onion with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of pepper.
- Spread the corn mixture on the baking sheet in an even layer. Roast for 12–15 minutes until the corn gets golden and slightly charred at the edges.
- Mix the remaining olive oil with smoked paprika, cumin, chili powder, garlic, 1/4 teaspoon salt, and pepper. Toss the chicken pieces in the spice blend until well coated.
- Heat a large skillet over medium-high heat. Add the seasoned chicken and cook about 6–8 minutes, turning occasionally, until cooked through and golden.
- Divide the warm rice between bowls. Top with roasted corn and pepper mix, cooked chicken, a spoonful of Greek yogurt, a squeeze of lime juice, and fresh cilantro. Finish with crumbled cheese and pickled jalapeños if desired.
Notes
Use warm rice to keep the bowl cozy and prevent the dish from cooling too quickly. Don’t overcrowd the pan when cooking the chicken for better searing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican