Description
A cozy and comforting dish that blends roasted sweet corn, smoky spices, tender chicken, creamy lime sauce, and fluffy rice.
Ingredients
- 2 cups cooked white or brown rice (hot)
- 1 lb boneless skinless chicken breasts or thighs, sliced
- 2 cups fresh or frozen corn kernels
- 1 small red bell pepper, diced
- 1 small red onion, thinly sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and freshly ground pepper to taste
- 1/4 cup cilantro, chopped
- 1/3 cup plain yogurt or labneh
- Juice of 1 lime
- 1 tbsp honey or maple syrup
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup crumbled cotija or feta (optional)
- Lime wedges to serve
Instructions
- Prep the rice: Cook rice according to package directions so it’s hot and fluffy when the bowl comes together.
- Marinate the chicken: In a bowl, toss sliced chicken with 1 tbsp olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Let sit 10–15 minutes.
- Roast the corn and veggies: Preheat oven to 425°F (220°C). Toss corn, bell pepper, and onion with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast 12–15 minutes until charred in places. Stir halfway through.
- Cook the chicken: Heat a skillet over medium-high heat. Add the chicken in a single layer, cooking 3–5 minutes per side until golden and cooked through. Remove and let rest for a few minutes, then slice.
- Make the lime-yogurt sauce: Whisk yogurt, lime juice, honey, minced jalapeño (if using), and a pinch of salt until smooth.
- Assemble the bowls: Divide rice among bowls, top with roasted corn and veggies, sliced chicken, drizzle with sauce, sprinkle cilantro and cotija. Serve with lime wedges.
Notes
Char the corn well for the best flavor and serve immediately after assembly for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican