Chicken Corn Rice Bowls: A Savory Spin on Comfort Food

Enjoy Chicken Corn Rice Bowls, a gluten-free, high-protein meal featuring chicken, corn, and rice, perfect for a quick and nutritious dinner!

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 bowls

Course: Dinner

Cuisine: American

Calories: 434

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 lb chicken breast Main protein source; substitute with chicken thighs, turkey breast, or tofu for a plant-based option.
1 tablespoon olive oil Source of healthy fats for cooking; can replace with avocado or coconut oil.
2 teaspoon paprika powder Adds color and subtle sweetness; substitute with cayenne pepper or chipotle powder for heat.
2 teaspoon garlic powder Enhances flavor; can swap for garlic flakes.
1 teaspoon ground cumin Provides depth and earthiness.
1 teaspoon chili powder Adds warmth; adjust heat level with red pepper flakes if desired.
salt To taste, enhances overall flavor.
black pepper To taste, enhances overall flavor.

For the Dressing

¼ cup sour cream Creamy base; substitute with Greek yogurt for more protein.
1 clove garlic Minced, fresh garlic for a punch of flavor; can use garlic powder if needed.
½ teaspoon lime zest Brightens the dressing, adding freshness.

For the Bowls

2 cups cooked basmati rice Serves as the base; alternative grains include quinoa or brown rice.
1 can whole kernel corn Drained and rinsed, adds sweetness and texture; can substitute with red bell peppers or beans.
¼ cup feta cheese Crumble; alternatives include cotija or goat cheese.
¼ cup cilantro Chopped, fresh herb garnish for flavor and aroma.
1 lime Cut into wedges for serving to enhance flavor.

Equipment

non-stick skillet

Method

Step-by-Step Instructions

Heat the Skillet: In a non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering.
Prepare the Chicken: Add 1 pound of diced chicken breast along with the spice mix of paprika, garlic powder, ground cumin, chili powder, and salt and pepper to taste. Stir to coat evenly.
Cook the Chicken: Let the chicken cook for 6-8 minutes, flipping halfway through until golden brown and no longer pink.
Make the Dressing: In a small bowl, combine ¼ cup sour cream, 1 minced garlic clove, and ½ teaspoon lime zest. Stir until smooth.
Assemble the Bowls: Divide 2 cups of cooked basmati rice among four bowls as the base.
Add Corn and Chicken: Top each bowl with 1 can of drained corn and the cooked chicken.
Finish with Feta and Dressing: Sprinkle ¼ cup crumbled feta over the bowls and drizzle with the dressing. Garnish with cilantro.
Serve with Lime: Cut 1 lime into wedges and arrange around the bowls for serving.

Nutrition

Serving: 1bowlCalories: 434kcalCarbohydrates: 48gProtein: 34gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Ensure chicken reaches an internal temperature of 165°F. Use fresh ingredients for best flavor and avoid sogginess by storing dressing separately.

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